In collaboration with Tess Madalyn, we've curated a menu that invites you on a playful exploration of scent. Each dish reflects our signature fragrances and their essence, transforming aromatic notes into captivating flavors, colors, and textures.

From raw ingredients that echo the essence of our scents to the final plated compositions, the result is a sensory experience designed to awaken all your senses.

We encourage you to save these recipes and get creative in your own kitchen. Experiment, improvise, and allow your senses to guide you as you transform these concepts into a unique expression.

INGREDIENTS

250 grams ricotta

1 tbsp olive oil

1/2 tsp salt

Bread to act as a base

TOPPINGS: olive oil, lemon zest & sage

DIRECTIONS

1. Add the ricotta, olive oil and salt to a food processor.
2. Pulse together until the ricotta is smooth and creamy.
3. Add the whipped ricotta to a piping bag and pipe it onto the toast. 
4. Add olive oil, sage and lemon.

SHOP SOLSTICE OIL

INGREDIENTS

• 2 tablespoons olive oil, plus more for garnish
• 1 small sweet onion, diced
• 2 small celery stalks, diced
• 1 garlic clove, smashed
• 2 teaspoons kosher salt
• 3 cups whole milk 
• 5 cups of shelled peas (fresh or frozen, not canned or dried)
• 2 bunches watercress, rinsed
• 1 teaspoon ground white pepper
• 1/4 cup crème fraîche
• 1 teaspoon Meyer lemon zest
• 3 tablespoons fresh Meyer lemon juice

TOPINGS

• 4 oz. creme fraiche
• Zest of one Meyer lemon, plus 1 TBSP juice
• Basil 
• Edible flowers

DIRECTIONS

1. Heat oil in a large saucepan over low. Add onion, celery, garlic, and 1 teaspoon salt. Sauté until onions are translucent, 10 to 12 minutes. Add 2 cups milk; bring to a simmer, and cook until vegetables are tender, about 10 minutes. Remove from heat; let cool slightly.

2. While vegetables are cooking, prepare a large bowl of ice water and bring a large pot of water to a boil over high. Add peas to pot, return to a boil, and cook until peas are bright green and just tender, about 2 minutes. Remove peas with a slotted spoon, and immediately plunge into ice water. This will stop the cooking, and help preserve their bright color. 

3. Return water in pot to a boil, add watercress, and cook until bright green and wilted, about 1 minute. Plunge watercress into ice water. Drain peas and watercress; set aside peas. Squeeze watercress to remove as much water as possible.

4. Combine peas, watercress, and remaining 1 cup milk in a blender. Process on high until smooth. Working in batches if necessary, add onion mixture to the blender; process on high until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Season with remaining 1 teaspoon salt and white pepper. Cover and chill until ready to serve, at least 2 hours or up to 1 day.

5. When you're ready to serve, whisk together the creme fraiche, lemon zest, and lemon juice. Pour over with a drizzle of olive oil. Garnish with Basil & edible flowers.

SHOP GARDEN BED CANDLE

ICE CREAM INGREDIENTS

• 300ml whole milk
• 450ml double cream
• 125g caster sugar
• 1 vanilla pod
• 1/2 tonka bean
• 6 large egg yolks
• Pinch of salt

DIRECTIONS

1. To make the ice cream in a large saucepan place the milk, cream, half the sugar, the vanilla beans scraped from the pod (throw the pod in too), and grate in the tonka bean. 

2. Place the pan over medium heat and bring to a simmer. Turn off the heat and pop the lid on the pan, setting aside for an hour so the vanilla and tonka can do their thing and infuse the dairy.

3. Once the hour is up, place the pan back on the heat and bring to a simmer. Meanwhile place the egg yolks, the salt and the remaining sugar into a large bowl and whisk together until the yolks are pale. Whilst continuing to whisk slowly pour in the milk mixture. This whisking helps prevent the eggs from scrambling and the slow pour helps gently increase the temperature of the eggs. 

4. Pour the custard back into the pan and over low heat, cook stirring constantly with a silicon spatula, scraping the bottom of the pan, until the custard reaches 75-80C and is thick enough to coat the back of a spoon. Pour the custard into a bowl, through a fine mesh strainer to remove any lumps, and place the bowl into a large bowl filled with ice. Stir the custard for a few minutes until cooled to room temperature. Press a sheet of clingfilm onto the surface of the custard, to prevent a skin from forming. Chill for at least four hours but preferably overnight. *This chilling does two things, it allows the flavours to enhance further plus cooling the custard down means when churning the ice cream is formed quicker which improves the texture.

5. When thoroughly chilled, churn using an ice cream machine, referring to the manufacturer's instructions. Scrape the finished ice cream into a sealable container and freeze until solid. Homemade ice cream is best within a couple weeks.

If you don’t have an ice cream machine, you can churn the ice cream with a food processor: 

1. Take the frozen custard out of the freezer and let it sit at room temperature for about 5 minutes to soften slightly.Cut or scoop it into smaller chunks.
2. Place the chunks into a food processor. Pulse and blend until smooth and creamy. You may need to stop and scrape down the sides occasionally.
3. Transfer the blended ice cream back into the freezer-safe container.Freeze for 1-2 hours until firm enough to scoop.

SHOP BALMY SUMMER DUO

INGREDIENTS

• ¼ cup Lemon Juice
• ¼ cup Lime Juice
• 4 cups coconut water
• 2 cups water
• 1 tsp pink himalayan salt
• 4 tbsp agave syrup or honey

DIRECTIONS

1. In a large pitcher, combine the lemon juice, lime juice, coconut water, and regular water. Stir well to blend the citrus brightness with the hydrating base.

2. Add the pink Himalayan salt, stirring until fully dissolved.

3. Pour in the agave syrup or honey, whisking until fully incorporated. Adjust to taste for the perfect balance of salty and sweet.

4. Refrigerate for at least 30 minutes or serve immediately over ice.

Enjoy post-workout, on a hot day, or anytime you need a natural hydration boost!

SHOP SEA MIST HAIR SPRAY