Our Story – Wild Hibiscus Flower Co

Our Story

How It All Began - The Original Wild Hibiscus Flowers in Syrup

Wild Hibiscus Flower Company was founded in Australia by Lee Etherington in 1999 with the creation of our flagship product, the Wild Hibiscus Flowers in Syrup.  It was by chance at a more than lively dinner party one night that Lee and partner, Jocelyn and their guests dropped a flower into a glass of champagne. Watching in amazement as the flower started to unfurl and look particularly special in the glass, the idea was sparked by Lee to create the first bottled hibiscus flowers in syrup.  

Company founder, Lee Etherington devised proven techniques in farming and production and a natural preservative - a mix of spring water and Australian cane sugar - that keeps the flowers perfectly candied and ready to eat for more than 36 months.

Lee coined the name "Wild Hibiscus" which perfectly describes the nature of the flowers, the unique product itself and the fun loving nature of those who enjoy it. Jocelyn decided to focus her own corporate career background on the business with Lee and his entrepreneurial visions.   They joined business minded forces and their love of good food, wine and cocktails and the rest is history made possible through the efforts of our team and support from our wonderful customers.

The idea sparked interest among foodies, cocktail lovers and industry professionals alike. With a cult-like following our flowers are now internationally recognized and continue to appear in many cocktail bars, restaurants, dinner parties, celebrations, weddings and other fun and classy gatherings. 

Based on a Love of Food

Lee Etherington Founder Wild Hibiscus Flower CoEven before Wild Hibiscus Flower Company was founded, we have been makers and innovators of delicious specialty foods. Lee started out by cooking up unique food ideas in his mother's home kitchen and began producing a range of Australian Native Products and selling them at farmers markets.  
It was those farmers markets where we introduced the first concept of the Wild Hibiscus Flowers in Syrup which have now gained international recognition, much of which has been obtained through word of mouth and support from our customers and fans.

Our own, much larger facility today is located in the beautiful Hawkesbury region, northwest of Sydney, Australia where we still hand make all of our products, each with a pinch of love and wonderment of where each flower will end up before shipping out to over 50 countries.

Today, we travel extensively throughout Asia, Europe and North America to source new food ingredients, research our markets and continue to develop new product ideas.

The Original Wild Hibiscus Flowers in Syrup