Bulla · Desserts
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Maple is the unusual part. Caramel and macadamia is a familiar Australian pairing, and adding maple gives the sweetness a darker, more resinous edge than caramel manages on its own. Macadamias are native to Australia, which is the thread running through Bulla's Murray St range, and they're roasted here rather than raw. Roasting dries the nut and concentrates its butteriness, which helps it stay distinct in a soft frozen base instead of turning waxy. Murray St is Bulla's richer line, carrying heavier mix-ins than the Creamy Classics tubs do. This is one of the more layered flavours in it, running three components where most tubs manage two.
