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Delicate pretty edible flowers

About Pretty Produce

Our Story

The story behind Pretty Produce

‘Pretty Produce’ sounds superficial, superfluous and fluffy. The reality of the grower’s vision of’ ‘what is edible’, the culture of the growers ethics in the agricultural producers thorny landscape in Australia and the wider issues of building food security with local seed banks and sustainable farming practices in sensitive communities are at the pointy end of where ‘Pretty Produce’ has birthed from.

Pretty Produce started in as an up-scaled kitchen garden in 2012, supplying unusual edible leaf and edible flowers to the local community on Macleay Island, part of the Southern Moreton Bay Islands. These are residential islands off Redlands, Brisbane and they exist within a marine park full of dugongs, dolphins, turtles, sharks and an abundance of other wildlife. At the ignition point, the growing practices have been passionately and specifically geared to balance with such a magnificent unspoilt conservation area like these SMBI islands.

After securing agricultural land to lease in 2015, Pretty Produce quite literally grew from there like the beanstalk in the fable. With much public and media interest and a few stories that featured in ABC Landline and print media, the journey into researching of plant edibility, growing and showcasing to the marketplace continues on Macleay Island Pretty Produce Headquarters.

Simone Jelley
Pretty Produce Packaging

Upon receiving national gold medals in the prestigious Delicious Produce Awards in 2016 and 2017 and achieving a State Winner QLD in the same awards for 2018 (being the only national submission for edible flowers to win this award to date), Pretty Produce continues to push edible flowers into the spotlight both in Australia and globally.

Pretty Produce Seasonal Mix product ranges have developed from edible flowers and leaf garnish that offer wonderful quality within the framework of each season. Much care is taken to find the best flavour profiles with interesting and unique combinations that fit within those flavour guidelines like sour, hot, anise and succulent. Next, I look at the plants inherent form. Is it gorgeous, unusual, beautiful and vibrant? Is the overall product different, having so much more range and diversity to whats on offer anywhere else.