The tradition of soap making dates back to the 8th century, when the first ever soap was born in Aleppo, Syria. The process starts with the hand-mixing of ingredients. Once the mixture cools, it is cut into individual cubes that are then stacked, left to air dry and age.
After two years of artisanal development and research, the soap is delicately crafted fusing old traditional methods- including air-drying the soap- along with modern machineries; milling the soap base five times which allows Senteurs d’Orient to create the finest soap base for unprecedented indulgence.
The Amber bath salts are naturally harvested, hand-roasted, delicately infused with essential oils and hand-wrapped in 9 precious natural gauze pouches. Amber rich and luxurious palette, with seductive notes of musk and wood, helps reduce anxiety, inflammation and relaxes muscles and joint pain. Created with a blend of Balsam Peru, Patchouli, Geranium, Orange oil and Coriander essential oils.
This beautiful home in Sydney is redesigned by Megan Burns from CM Studio. She looked looked at Mediterranean hotels and summer houses for inspiration on finishes. The use of moulded plaster can be seen from anywhere from Morocco, Ibiza, Mykonos and Puglia.
Smoothie 1 ripe avocado 1 green banana, cut in pieces and frozen 2 dl frozen raspberries 2 tbsp nut milk 1 fresh date, pitted Coconut chia pudding 1 dl coconut milk 1 dl water 2 tbsp chia seeds A good pinch of pure vanilla powder Granola 4 dl seeds/nuts/grains (rolled oats/pumpkin seeds/sunflower seeds/hazelnuts) 1 tbsp cinnamon 1 tbsp cardamom 1 tsp pure vanilla powder 1 good pinch Himalayan salt 1 dl water 2 tbsp cold pressed coconut oil 3 fresh dates, pitted 1 dl toasted coconut flakes 2 tbsp cacao nibs 1 dl dried berries/fruits (raisins/blueberries/goji berries)
How to Whisk together all the ingredients for the coconut chia pudding. Let sit for about 30 minutes until creamy. Stir half way through to avoid clumps. Mix all the ingredients for the smoothie in a mixer until smooth. Divide smoothie and chia pudding in to two bowls. Top with granola and freeze dried berries
Preheat the oven to 175 degrees Celsius. Mix your choice of seeds/nuts/grains (I used a mix of chopped hazelnuts, pumpkin seeds, sunflower seeds, rolled oats), cinnamon, cardamom, pure vanilla powder and a good pinch of Himalayan salt in a mixing bowl.
Bring water, oil and dates to a boil. Let simmer for 1 minute. Mix until completely smooth using a hand blender. Add to the mixing bowl and mix everything together using a wooden spoon until every bit gets covered. Spread out on a baking sheet and toast in the oven until crispy and golden, stirring every now and then, for about 30 minutes.
Let cool. Add 1 dl toasted coconut flakes + cacao nibs + your choice of dried berries/fruits (I used goji berries + raisins).
Camellas-lloret is a beautiful home/B&B in the Languedoc, owned by Annie and Colin Moore. Dressed with wild plants, roses, jasmine and herbs growing all around the place, layers of whites on white, velvet, muted pinks, linen, rustic elements and pared back elegance, Camellas-lloret is a magical dream home.