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.
10% of the profits from the sale of this candle will be donated to Tjanpi Desert Weavers, a social enterprise of the Ngaanyatjarra Pitjantjatjara Yankunytjatjara (NPY) Women’s Council that enables women living in Australia’s remote central desert regions to earn their own income from fibre art.
Tjanpi represents more than 400 female Aboriginal artists from 26 communities on the NPY lands, which cover almost 350,000 square kilometres across the tri-state (WA, SA, NT) border region of Central Australia.
This unique candle was created to capture the essence of dining at one of Australia’s most celebrated restaurants, Quay. Representing the pinnacle of dining, Quay’s unparalleled harbourside location is paired with rare and beautiful ingredients skilfully executed with texture, flavour and harmony.
This candle was handmade at our atelier in Sydney’s northern beaches in collaboration with Quay’s Executive Chef, Peter Gilmore.
With an opening overture of refreshing citrus from bergamot, yuzu and lemon, followed by crisp juniper, subtle coriander leaf and a hint of spice from cumin, this lively palate cleanser is layered and energising. The trio of heart notes emerge, led by the complex floral beauty of native boronia, rich neroli, and herbaceous clary sage before revealing a perfectly balanced base of deep earthy terroir from patchouli, soft wood and spice from guaiacwood, warmth and leather from labdanum before lush oceanic moss to close.
Scent: Citrus, green (fresh), spicy, herbaceous, woody (rich)