BLOOMS BRING COLOUR TO OUR PLATES

SPRING posies don’t get any prettier than the ones appearing on plates.

Katie and James Geralds have created Bloom, a new local venture offering chemical-free edible flowers to the restaurant and catering market.

Katie says the Tyalgumgrown blooms are fast becoming the go-to accessory for foodies as they add colour and life to salads, garnishes and grazing tables and creativity to cocktails.

“Edible flowers have come into their own in the past year, with more people appreciating their beauty and understanding their health and flavour benefits,” Katie says.

Bloom supplies Jimmy Wahs, Osteria, Taverna, the North Room, Balboa Italian and the Bombay Cricketers Club with product grown on the couple’s 105-acre farm in Tyalgum and sold fresh in punnets. “We’re currently harvesting violas, dianthus and primulas, but the varieties and colour options are endless depending on the season,” James says. “For us it’s all about providing a new and exciting addition to the plates and cakes of the region.”

Bloom products including pastas, biscuits and other baked goods can also be found at the Murwillumbah Farmers’ Market.