White Kunzea (Kunzea ambigua or tick bush) –
a lovely sweet (almost honey like) fragrant tiny leaf with hints of eucalypt and citrus, makes a great tea, and many uses as an infusion
Native to the coastal strip and adjacent plateaus of eastern Australia (New South Wales, Victoria, Tasmania),
Buy it HERE
At SuzeeBlu.com.au we love curls!!
Shampoo at most every other day. Shampoo strips your hair of its natural oils, which make your hair silken and combat frizz. Use a shampoo like Jessicurl Gentle Lather or Jessicurl Hair Cleansing Cream which are designed to nurture curly hair.
Jessicurl Too Shea! Conditioner works best on curly hair. Wash it off using cold water because cold water causes the cuticles of the hair to contract, simultaneously adding shine and taming frizz.
Jessicurl styling products like Spiralicious, Rocking Ringlets, Gelebration Spray and Confident Coils are smoothing and hold your hair in place.
Dry hair gently. Allow hair to air-dry as much as possible to reduce the amount of puffiness in your hair. If you must use a hair dryer put on a diffuser
Fighting your hair type will probably cause you a lot of frustration; chances are you’ll end up losing every time. If your hair is straight, avoid the urge to put it in curlers on humid days. If your hair is naturally curly or wavy, work with the waves instead of opting for a straight style.
Boobialla is a native juniper berry and has a distinct flavour
Rebecca Sullivan and Damien Coulthard combine to bring you information, inspiration and practical ways to start using the foods that have grown in this country for thousands of years.
Boobialla Bitters
Prep Time: 10 minutes | Wait Time: 6 weeks
Ingredients (Makes 250ml)
Method:
All curls are not one size fits all. Deciding on which technique you should have depends on your curls.
A Dry Cutting Technique done on dry curly hair, never texturizing or thinning the hair because slicing into the interior of a curly haircut has the potential to create frizz. By cutting the hair dry, in its natural state, stylists are able to cut the curls where they live naturally, and thus create a beautiful shape.
Curl pattern and density are analysed to determine where on the head to begin elevating and creating layers.
Whilst the DevaCut focusses on framing your face, the RezoCut maintains an even length all the way around your head. It liberates the curls from the root area so they can move about freely which means if you straighten a DevaCut, your hair may appear to be uneven, while the RezoCut will look even in both a curly and straightened state. The RezoCut is perfect for curlies who love their length, as it creates a shape while maintaining both length and volume.
I know you want to see instant results but it can take a few weeks to get your hair back to good condition after years of using hair care products laden with nasties.
Don’t touch your hair too often because it transfers oils from your fingertips.
Don’t over wash. Yes you wash it to cleanse the grease but no it doesn’t help. Daily shampooing can strip your scalp of natural oils so your scalp produces more. Try cutting back to every other day at least or 2 to 3 times a week. (Right now I haven’t washed my hair for 7 days). Your hair will thank you in the long run.
Don’t over condition. You may be applying a conditioner that’s too heavy for your hair type or you may not be washing it out properly. I use Deep Conditioner on my fine hair more as a leave in. I smooth a small amount over the canopy focussing on the ends.
Check out Jess’s video on using the Light and Luminous product collection
https://youtu.be/Y7KCldodunk
Hope this helps and you have a curly day
Davidson Plum Paste (The Cook & the Chef)
Ingredients
¼ cup water
885gm Davidson Plum puree
885g sugar
2 teaspoons aniseed myrtle
1 tablespoon lemon juice
Puree plums in blender or food processor. In a large heavy pot, pour in the water & plums. Stir in the sugar, then the aniseed myrtle and the lemon juice.
Cook on a high heat, stirring continually, for about 20 min. It’s ready when it’s just short of being toffee.
Pour into a shallow dish. Allow to cool & set. This keeps if well sealed.
Serve spoonfuls of paste with strong sharp cheese & walnut toast.
This iconic Australian plant native to Western Australia, loves a dry climate. The flowers are used extensively in arrangements but the highly aromatic leaves have found a place in our kitchen.
Geraldton Wax adds a citrusy flavour to your beverages and meals.
Classed as Australia’s version of kaffir lime.
One of the first questions a hairdresser should ask is how much of your hair you want to keep. He/she should show you anything that needs attention—like uneven pieces or damaged ends. Explain what is wrong and give you options on how to make it look even and better.
When you see another curly with pretty and healthy hair ask them the name of their stylist. That’s usually the best referral system.
Team up with your hairstylist to examine your hair so you both understand the real condition of your curls and ask them for suggestions on how to fix your issues.
If the salons Facebook or Instagram page doesn’t show pics of their work then ask them in person.
And of course RUN if a stylist tries to brush or comb wet curls prior to the cut. Run from thinning shears or razors. And RUN from those who want to straighten your hair before cutting. They should only use quality shears that produce clean, blunt cuts.
People ask me all the time to tell them exactly what I do to my hair to make it look “so perfect all the time.” I might disagree that it looks perfect ALL the time, but I’m happy to share my routine just the same. 🙂
A few times a week I put in a dime sized puddle of Oil Blend For Softer Hair and leave it in overnight and once a week I use my Deep Conditioning Treatment to provide extra moisture. I get little trims every 3-4 months to take care of any dead ends and re-shape it. If I don’t, my hair turns triangular pretty fast. 🙂
Ok, now for my daily routine.
I wash it every 2-3 days with either >>>>MORE>>
If native foods are to become mainstream, we need to use them in our home cooking. Many plants are known by their traditional or botanic origins. In some cases it is difficult to understand what they are or what you are supposed to do with them……..grind it and use it as a sauce; cook as a thick spinach; boil and serve as a root vegetable; eat as a fresh fruit or preserve as a jam?