Sydney’s Hearthe Bakery has partnered with Northern Rivers-based rum distillery Birds of Isle to create a limited-edition, rum-infused Christmas cake.

Both brands celebrate native Australian ingredients – Hearthe through its innovative baked goods and Birds of Isle through its rums that reflect Australian terroir.

“We’re so honoured to collaborate with Hearth to further shine a light on the bunya nut,” said Chanel Melani, co-founder of Birds of Isle.

“This partnership is about more than creating a holiday treat – it’s about celebrating tradition, sharing the richness of our culture, and bringing a bit of magic to the holiday season with a gift that tells a meaningful story.”

The Bunya Nut Christmas Cake package includes a gluten-free Bunya Nut Christmas Cake for two (GF), a 50ml bottle of Birds of Isle Bunya Nut Rum and a Christmas cocktail recipe card for a Bunya Nutcracker Fizz.

Bunya Pines are prehistoric trees endemic to Australia, dating back to the Jurassic period. Its nuts are hand-foraged and not commercially grown, limiting use to what nature grows. The nut presents similar flavour profiles to a chestnut and pine nut.

The collaboration showcases the nut in the rum as well as the cake. Master pastry chef and Hearthe founder Christopher Thé has incorporated them into the cake as chopped nuts as well as grinding them into a bunya nut meal.

For additional depth of flavour, he soaked the cake’s fruit in Birds of Isle Bunya Nut Rum. These elements create a Christmas cake rich with unique flavour that reflects the heritage of Australia.

Pre-orders are now available at the following link, with pick-up available at Hearthe from 16-24 December. Hearthe is located at 16 Douglas St, Stanmore NSW 2048.

For more information, visit www.birdsofIsle.com.au and www.hearthe.com.au.