Fruit Curds

Silky, tangy and irresistibly bright.

Small-batch fruit curds from Western Australia's Margaret River region, made with butter and eggs for toast, scones, tarts and pavlova.

SMOOTH AND ZESTY

Part preserve, part pure indulgence.

Our fruit curds are cooked slowly over gentle heat to create a silky texture and a bright, tangy flavour. Made in small batches with real fruit juice, butter and eggs, they're as good on morning toast as they are in a finished dessert.

THE FINISHING TOUCH

A spoonful makes dessert.

Swirl our fruit curds through cream, spoon them over pavlova or fill a tart shell for a simple dessert that tastes beautifully made.

MORNING TEA

Scones, cream and curd.

A fresh twist on the classic. Our silky fruit curds bring a tangy brightness to warm scones, crumpets and buttered toast.

GOOD TO KNOW

Fruit Curd FAQs

Answers to common questions about this collection.

What is fruit curd?

Fruit curd is a smooth, creamy spread made by gently cooking fruit juice with sugar, butter and eggs. It's richer and creamier than jam, with a bright, tangy flavour. 

What's the difference between fruit curd and jam?

Jam is made from fruit and sugar, while curd also contains butter and eggs. This gives curd a silky, custard-like texture and a richer flavour.

Is lemon curd the same as lemon butter?

Yes. In Australia, lemon curd is often called lemon butter. They're the same rich, tangy spread. 

What flavours of fruit curd do you make?

We make and sell both Lemon Curd and Passionfruit Curd.

How do I use fruit curd?

Spread it on toast, scones or crumpets, or use it to fill tarts, sponges and cupcakes. It's also delicious on pavlova, folded through cream or swirled into yoghurt.