This Father’s Day we’d like to say thank you to all the men who have been present in our lives - from the dads, grandfathers and brothers to the uncles, friends and neighbours. Because in an age of increasing isolation, sometimes the beauty of presence is all we need.
FOR THE BUSH-LOVER
This candle encapsulates the sheer energy of Central Australian flora. A bountiful base of desert oak recalls the dry sandy plains that surround Uluru while native grass and wild berry notes signify a kaleidoscopic feast. A subtle hint of native mint bush opens up a quietly spiritual dimension.
Key fragrance notes:
Minty, fruity, smokey, spicy, earthy, woody (rich)
DISCOVER RED CENTRE
FOR THE SURFER
This candle tells the alluring story of an early winter’s morning in Bondi. Sun worshipers gather in the southern corner under giant sandstone cliffs. Facing east, they soak in the salty haze as the incoming tide guides their yoga pace. Lush ferns and moss spill over the cliffs and glisten in the morning dew.
Key fragrances notes:
Smokey, green (herbal), balsamic, earthy, resinous
DISCOVER BONDI 2
FOR THE MOUNTAINEER
Key fragrance notes:
Spicy, citrus, fruity, green (herbal), smokey, earthy, woody (rich)
FOR THE ADVENTURER
Less than an hour north of Sydney, the Ventnor Boathouse is nestled on the edge of the Ku Ring Gai National Park among spotted gums and mangroves. It’s accessed by seaplane or boat only and is on the Elvina Bay foreshore of Ventnor, the original homestead of Pittwater (built 1862). It comes complete with its own woodfired oven. The perfect opportunity to cook our Mussels with chorizo recipe.
DISCOVER VENTNOR BOATHOUSE
FOR THE CHEF
I wanted to share a quick and easy dish that you can prepare at home, preferably in a wood fired oven (or over a backyard fire) but otherwise a traditional gas or electric hob will do.
- 1.5kg mussels, thoroughly scrubbed,
beards removed, and soaked in fresh water for 10 minutes before use
- 225g hot chorizo sausage
- 1 red onion, finely sliced
- 4 cloves garlic, finely sliced
- 4 red chillies, finely sliced (have extra fresh sliced chilli on hand for those guests who love more heat)
- Half a bulb of fennel, finely sliced and chopped
- 2 bay leaves
- 2 cups crushed cherry tomatoes
- 300ml rosé or dry white wine
- A small handful of torn basil (or oregano)
- A small handful of flat leaf parsley (finely chopped)
- Fennel fronds coarsely chopped
- 1 lemon, cut in half
Heat the heavy based large (and deep) sauce pan in the wood-fired oven for 2 minutes (or on traditional cooking surface will do) to warm it up.
Add the oil to the pan, and let the pan get to a med/ high heat. Fry the chorizo for 3 to 5 mins until it starts to brown. Add the onion, garlic, chillies, fennel and bay leaves. Stir occasionally and let it all cook together for a further 4-5 mins. Add the crushed cherry tomatoes and stir before letting it simmer for 4 to 5 minutes.
Add the wine and mussels and stir in the fresh herbs. Cover the saucepan and cook, covered, for 8 to 10 mins (shake the pot gently once or twice to get the mussels to turnover and move closer to the heat at the bottom of the pan, this will help them all to cook evenly and open). Remove, then discard any that haven’t opened.
Serve into deep bowls with a drizzle of olive oil, a quick squeeze of lemon and coarsely torn baguette slices with dollops of butter.
FOR THE SUN-WORSHIPERS
As you set off along one of the Ku Ring Gai's many walking tracks you take in dry grassy plains and open forests of smooth barked apple gums and red bloodwoods before descending to a remote sandy beach through lush mossy trails shrouded by giant tree ferns. Barrenjoey lighthouse beckons while a cool north easterly brings respite from the thick salty haze.
Key fragrance notes:
Minty, citrus, oceanic, woody
DISCOVER SYDNEY NORTHERN BEACHES
FOR THE FREE-SPIRITED
Australian. Summer. Love.
Beach. Day. Greens. Lush.
Sand. Midday. Hot. Spice.
Breezes. Cooling. Waves. Lapping.
Town. Night. Leather. Moss.
Cove. Secret. Woods. Seductive
DISCOVER EAU DE PARFUM
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Saturday 22 August.
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