Feast of Flowers: Creating a Butterfly Pea Mocktail
Updated 10 Sep 2026
This year’s Floriade theme (12 September – 11 October), Feast of Flowers introduces a focus on seasonal food, edible gardens, and shared experiences, complementing Floriade’s iconic floral displays, which remain at the heart of the festival.
More than one million blooms will again reach peak brilliance across the month, in 2026 complemented by programming that reflects the connection between gardens, growing, and the table.
As part of that programming, Chef Hao of famed restaurant Raku will be hosting a special meet-and-greet, sharing stories in his beautifully crafted recipe book Hao’s Canberra.
"As a chef, I always believe one of the best ways to understand a city is through its people, its produce and its food," says Hao.
"Canberra is a city where nature, culture and food are all very close together. Spring produce is fresh, delicate and full of natural flavour, so you don't need to do too much to it. My philosophy is always to respect the ingredient and respect the season. Spring food should feel fresh, light and full of life, just like spring in Canberra."
Get in the spirit of feasting with flowers with one of Raku's signature mocktails, Shobu's Delight.
Shobu’s Delight
Ingredients:
45ml coconut cream
10ml ginger and thyme syrup (see below)
20ml lemon juice
60ml aloe vera
30ml butterfly pea syrup (see below)
Raspberry or blueberry for garnish
Method:
Using a small paint brush apply the butterfly pea syrup to the inside of the glass.
Then add all other ingredients to a cocktail shaker with ice and shake.
Strain into glass with fresh ice and then garnish.
Ginger and thyme syrup:
2.7kg caster sugar
3L water
100g ginger, chopped
20g fresh thyme (approx. half of a bunch).
Bring to a boil and then simmer for 20-25 minutes
Strain ginger and thyme and allow to cool.
Butterfly pea syrup:
1kg caster sugar
1L water
20g butterfly pea flower
Bring sugar and water to a boil and then simmer for 30 minutes.
Add butterfly pea flower while the syrup is still hot and leave it for 4 hours.
Strain the butterfly pea flower syrup and add 200ml of ginger and thyme syrup per 1L of butterfly pea syrup.
Book tickets to Chef Hao’s meet-and-greet here, and view the full Floriade program here.
