I'm a bit late sticking my nose in, it's been busy here. But I stopped off at my favourite providore and bought a jar of hibiscus flowers in syrup. These are a native Aussle flower also called "rosella". The flower, not the bird. They're yummy, you put one at the bottom of the champagne flute, trickle in some of the syrup and then pour on the champagne. it fizzes mightily and you watch the flower open. It tastes a little like a perfumed strawberry.
http://www.wildhibiscus.com/shop/index.html
I've been looking around for a native plant nursery where I can buy my own rosella tree. I'm also after a finger lime tree - the only citrus native to Australia. Here's a handful - not much to look at, but let's break out the oysters in the shell (Sydney rock oysters, of course) and I'll cut open the finger limes. You know how citrus usually has allthese tiny beands of juice inside, all crammed in so they're taking up whatever shape they have to? Well finger limes inside are like little spheres, all separate. And they have a fabulous lime flavour.
So Star, if you will help me with the oysters - we cut open the finger limes and scrape out the little balls of lime zing then sprinkle them over the oysters, then drizzle on some vodka and maybe a dash of Tabasco for those who like it hot. Now - enjoy!
Par-tay!
Marg
by the way, despite my name I do NOT drink Margaritas. I don't like tequila. It doesn't like me, either. I'm Marguerite, as in the flower, so I bring flowers and fruit.