Getting ready for Santa. Our tree looks wonderful and the house is filled with the fragrance of Christmas Bush. We will entice Santa on Christmas eve by burning our Mulled Wine candles. We hope he enjoys the gingerbread Christmas cookies and Chai Tea we are preparing for him.
I love this time of year.... deciding on a theme for our Christmas tree, thinking about the Christmas dinner menu, shopping for pressies and of course, contemplating how to while away the summer holidays. So much good stuff to muse. To get me in the mood, I’m burning Sugar & Spice in our large White and Gold Christmas glassware. It has a beautiful gold pattern of Christmas trees, star bursts and snowflakes and when I have it lit at night it creates a fabulous 3D reflection around the room.
And we some wonderful fragrances to get your senses going and prepare you for a great Australian summer. We’re enjoying Riberry & River Mint in the office today and our Queensland crew are reminiscing about where they would find Riberry trees to raid up on the Sunshine Coast during the summer months. Here’s one of our favourite Summer Riberry Chutney recipes: Ingredients 100g Fresh Riberries 100g Fresh Plums 1 Small Brown Onion 50g Caster Sugar Preparation Pit the plums and macerate in caster sugar for 1 hour, then simmer briefly and puree. Julienne brown onion and sauté until soft and lightly caramelised. Add onion and riberries to plum puree and simmer for a few minutes to thicken. Season with salt...
I put a large Japanese Honeysuckle candle in my jumper & scarf cupboard last week. When I went searching for something warm & snug to pop over my shoulders last night I had a wonderful surprise when I opened the cupboard. The fragrance instantly made me feel warm and the vanilla malt lured me to a warm cup of Chai Tea. Yum.