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  • Parmesan and Rosemary Biscuits - Made with pure Rosemary oil

    These home-made savoury cookies are a lovely treat to add to the cheeseboard. They smell and taste divine. Add a little Blue Castello......... Perfect!


    • 100g butter, chopped
    • 100g parmesan cheese, grated
    • 1 tablespoon rosemary leaves, roughly chopped
    • 3/4 cup plain flour
    • 2 drops of pure Rosemary oil (or more depending on taste)


    • Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
    • Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
    • Preheat oven to 180°C. Line 2 baking trays with baking paper
    • Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
    • Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve with your favourite cheese and some bubbles. 


  • Almond and Cranberry Florentines with Sweet Orange Oil

    These gorgeous sweet treats are definitely an after dinner confectionary item. The cranberries are a lovely touch for Christmas.


    • 2/3 cup sugar
    • 1/4 cup honey
    • 1/4 cup heavy cream
    • 70g chopped dried cranberries
    • 150g slivered / flaked almonds browned on the cooktop
    • 120g dark chocolate
    • 2 drops of pure orange essential oil


    1. Heat honey, cream and sugar in a small saucepan until the temperature reaches 118°C. If you don’t have a cooking thermometer, simmer for about 5 minutes but do not let the mixture turn brown.
    2. Remove from the heat and add the chopped dried cranberries and the browned slivered almonds. Stir gently until coated.
    3. Preheat the oven to 170°C.
    4. Spoon one teaspoon of the mixture into a silicone mini muffin cup so that the Florentine keeps its shape.
    5. Bake for about 5 to 10 minutes, or until golden. Let cool, then invert the treats.
    6. Meanwhile, melt the chocolate in the microwave and stir every 20 seconds until melted and smooth.
    7. Add the essential oil to the chocolate and mix well.
    8. Dip the bottom of each Florentine in the melted chocolate, or use a spoon for coating if easier. Invert and allow the chocolate to set. Let cool and enjoy!
  • Peppermint, Cinnamon and Pomegranate Foot Polish

    If the sweet scent of candy canes remind you of the silly season, this is the perfect foot polish to make and share with your nearest and dearest. The peppermint leaves the feet feeling cool and the epsom salts soothe the sole. 


    - 90g Rock salt

    - 25g Epsom Salts

    - 20ml Fractionated Coconut Oil

    - 28 Drops Pure Peppermint Essential Oil

    - 8 Drops Pure Cinnamon Essential Oil

    - 1 tablespoon of freeze dried pomegranate 

    120ml amber glass jar. 


    1. In a large bowl, add the salt, epsom salts and FCO and stir until well mixed. 

    2. Add the essential oils and stir again

    3. Add the dried pomegranate and stir through the mix. 

    4. Fill a 120ml amber glass jar and tie with a cute spoon. Use within 6 weeks. 

  • Lemon Myrtle and Patchouli Bath Bombs

    These bath bombs are super cute and look a little like ice-cream scoops when made in a sphere. The calming nature of lemon myrtle, mixed with the subtle musky qualities of patchouli create a truly relaxing bathing experience. 


    300 g | sodium bicarbonate (bicarb)

    130 g | citric acid

    A Sprinkle of powdered 'green food' or powdered Acai   

    18ml |  carrier oil (fractionated coconut oil and sweet almond oil are popular choices)

    25 drops of Lemon Myrtle essential oil

    8 drops of Patchouli Essential Oil

    Extra equipment required…

    Silicone moulds


    1. Add sodium bicarbonate, citric acid and colourant (if using) to a bowl and mix until combined.
    2. Add carrier oil and essential oils, and mix until combined. 
    3. With a spray bottle, lightly mist the bowl filled with mixture until it just starts to fizz then stir through the dampened mix. Repeat 4 times. 
    4. Spoon mixture into silicone moulds and press down firmly until full.
    5. Leave to set for 12-24 hours in a cool and dry place. After this time, turn moulds upside down and gently tap the bottom – bath drops should fall out easily.
    6. Slightly dampen the top of the bomb and sprinkle with coloured powder for effect. 
    7. Place on a tray or sheet of baking paper and leave to dry for a further 24 hours before storing in container of choice.