Benefits of a warm oil scalp massage once a week

It lubricates and conditions the scalp, helping to prevent flakes and dry scalp.

It helps enhance blood circulation in the head and neck area. When the scalp is “tight” from stress, circulation and hair growth are impeded.

It helps relax the scalp and increase pliability

It helps strengthen the roots of the hair and nourishes the hair-shafts, promoting new hair growth and strengthening current hair.

It helps soften and condition the hair, making it more manageable.

It spreads the natural oils of the hair, increasing hair lustre and vibrancy.

It helps protect hair from the damaging effects of the sun and harsh weather by improving resiliency over time.

It is replenishing and rejuvenating for dry, damaged hair, and helps prevent excessive brittleness and split-ends.

It is wonderfully relaxing for the mind and nervous system.

It also helps reduce body heat in general, especially if you have been up late a few nights or your eyes are smarting from too much close work on the computer or reading.

It helps promote emotional balance.

Relaxes the muscles in the neck area and can help promote sound sleep at night.

Each ingredient in Jessicurl Stimulating Scalp Massage Oil is known for its hair growth properties and it feels REALLY good to do a scalp massage with it. While it won’t re-grow hair on a bald head, it can encourage healthy hair growth for people who still have hair. The essential oils will impart a lovely tingling sensation to your scalp and the other oils in it will make your curls amazingly soft.

Apply to scalp and massage for 10-15 minutes.
To turn it into a hot oil treatment, use with heat. Leave in for 30-60 minutes then wash out. knows you want the right product for your curls yesterday so all orders completed by noon and posted that day.

Gloriously aromatic Native Thyme

This strongly aromatic bush is a native to south east New South Wales, eastern Victoria and Tasmania.

Native Thyme was used by indigenous Australians for its medicinal properties.

Use as you would Mediterranean Thyme.  It is particularly good when mixed with Artesian Salt, Minced Garlic, Macadamia Nut Oil and Breadcrumbs as a crusting.

Unlike traditional thyme, this ingredient has a complex flavour based on mint. Try it as a baked potato spice, a red meat rub or BBQ marinade.  Or add  1/4 tspn dried Native Thyme to Lemon Curd!


Lamb with Native Thyme Desert Lime and Peppermint Gum

  • 1  deboned lamb leg
  • 1 desertspoon dried Native Thyme
  • 1 desertspoon dried Peppermint Gum
  • 6 fresh Desert Limes sliced or juice and zest of 1 lemon
  • 3 large garlic cloves crushed
  • 3 tablespoons Macadamia oil
  • Pinch each of Artesian salt and ground Pepperberry

Feta and Watermelon salad

  • 3 cups cubed watermelon
  • 1 small red onion peeled and finely sliced
  • 1 Lebanese cucumber peeled and roughly cut
  • 2 tablespoons macadamia oil
  • juice of ½ a lemon
  • 1 tablespoon fresh mint finely sliced
  • 50g feta cheese cubed
  • Artesian salt and ground Pepperberry

Desert Lime Tzatziki

350gm natural no-fat yoghurt

2 Lebanese cucumbers, deseeded, grated

2 garlic cloves, crushed

1 tspsn Desert Lime powder

1 Tbspn Lime juice

1 teaspoon pepper

1 teaspoon salt

Using a small bowl mix the macadamia oil, Native Thyme, Peppermint Gum, Desert Limes, garlic, Artesian salt and Pepperberry. Place the lamb in a ceramic dish and coat thoroughly with the herb mix. Cover and marinate in the fridge for up to 24 hours.

Desert Lime Tzatziki – Combine all ingredients. Cover and refrigerate until required. Best made ahead of time to allow the flavours to develop

Preheat the oven to 200C or the BBQ to medium high. Place the lamb on either an iron griddle or large oven proof frying pan on a medium hot heat or the grill section of your BBQ. Cook on both sides to seal for about 2 minutes, then either place the pan in the oven or close the BBQ lid for 15-20 minutes (this is for medium rare, cook for longer if you prefer your lamb more done). When the lamb is cooked to your liking, remove from the heat & allow to rest in a warm place for 5-10 minutes.

Feta and Watermelon salad: While the lamb is resting, throw the salad ingredients together in a medium bowl with the oil , lemon juice and salt & pepper mix well then top with the feta and herbs.

Slice lamb and serve with the salad, Native Thyme & Saltbush Breadsticks and Desert Lime Tzatziki .

Serves 4 people

Native Thyme & Saltbush Breadsticks

1 sheet frozen puff pastry dough

1 egg white, beaten

1 tablespoon freshly grated lemon zest

3/4 teaspoon dried Native thyme

3/4 teaspoon saltbush

Preheat oven to 180C.

Thaw 1 sheet puff pastry dough according to package directions, and place it on a lightly floured work surface.

Brush pastry with beaten egg white, then sprinkle with lemon zest, Native Thyme, and Saltbush.

Cut into 1cm wide strips with a pizza cutter; transfer to a parchment paper-lined baking sheet.

Bake for 14-15 minutes or until lightly browned.

The wonderfully versatile Strawberry Gum

Strawberry Gum is a very rare tree originally from a small region of New South Wales. The leaves have an essential oil called Methyl cinnamate, which acts as a flavour enhancer to sweet or savoury dishes.

It will enhance the flavour of berries, tomato based sauces, dairy or coconut milk dishes and  has a great affinity with chocolate.  It makes wonderful truffles, as well as aromatic sauces for poultry, pork, lamb or beef.

Combine with chilli in seafood recipes, or sprinkle over sweet potato before roasting.  It can even be used as a cure for crocodile.

Pair with vanilla bean for a lovely compote of poached fruit.

Add to a cheesecake base, fruit crumble topping, muesli energy bar, herbal tea infusion.

Iced Strawberry Gum tea is a great base for a fruity cocktail (recipe in our December newsletter).

The leaves are high in antioxidants and are anti-fungal and antibiotic, assisting with the microflora balance of the gut.

Strawberry Gum Custard Meringue


  1.     8 whole dried Strawberry Gum leaves or 2 tbsp dried crushed leaves
  2.     6 free range egg yolks
  3.     1 cup cream
  4.     1 cup milk
  5.     150gm sugar

Heat milk, cream, sugar and leaves in a saucepan until boiling point. Turn off heat and allow flavours to infuse for minimum of 15 minutes (the longer the better).  Remove the leaves and return flavoured milk to a clean saucepan. Whisk in the eggs and increase heat slowly, whisky constantly until mixture thickens to coat the back of a wooden spoon. Take off heat and cool, refrigerate.


  1. 6 free range egg whites
  2. 300g caster sugar
  3. 1 tsp white vinegar
  4. 3 tsp strawberry gum powder

Cut out a circle (about 20–25cm) of baking paper. Place on a baking tray.
Preheat oven to 100C
Place the egg white into a mixxing bowl and whisk until soft peaks form.  Then gradually add the remaining ingredients and combine.
Pile the mixture into the baking paper circle and spread evenly to the edges. (A dip in the middle helps contain the custard filling).
Bake for 90 minutes and then  turn off the oven and let it cool completely in the oven before removing.
Assemble just before serving.  Fill with custard and serve with seasonal fruit (shown here with current season fresh Cherries and Davidsons Plums – the tartiness of the plum cuts through the sweetness)


Potassium Rich Bush Tomato

I know that many of you are already fans of the Australian native Bush Tomato.

Bush Tomatoes (Solanum Centrale) are just one of many foods occurring naturally in Australia’s Red Centre. The fruit belongs to the family Solanaceae which includes some of the world’s major food crops: potato, tomato, capsicum, eggplant and chilli. However of the 18 species occurring across central Australia, only half are edible so identification is a must. I love to add a pinch when I’m mashing an avocado for a toast topper.

Harvesting occurs between March and August and whilst most used to be gathered from the wild these days they are being successfully farmed making availability less of an issue than another member of the Solanaceae family, Passionberries (Solanum cleistogamum), that grows on the edge of the desert.

Bush Tomato has a strong sun dried tomato, caramel and tamarillo flavour and aroma which is just delicious in recipes with tomato, cheese or eggs. Also goes well with Salmon and stronger flavoured white or game meats. Can be used as a Dukkah or crusting for meats.

Buy Whole and Crushed Bush Tomato >>HERE>>

Bush Tomato infused Vinegar

Use a good quality vinegar. (white wine, balsamic, red wine, rice wine, or apple cider vinegar)
Place 3 tablespoons of whole bush tomato into a clean sterilized jar or bottle
Heat 600ml vinegar to just below boiling,then pour over the bush tomato and cap tightly.
Allow to stand for 3 to 4 weeks for the flavour to develop fully.
Strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar is no longer cloudy.
Discard the bush tomato.
Pour the strained vinegar into a clean sterilized jar.
Seal tightly.
Store in the refrigerator for best flavour retention. Use in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon, or lime juice is called for.


Rastafari is a religion which developed in Jamaica in the 1930s, following the coronation of Haile Selassie I as Emperor of Ethiopia in 1930. Its adherents worship him in much the same way as Jesus in his Second Advent, or as God the Son.

International awareness of Rastafari grew in the 1970s as a result of the popularity of reggae music, and especially the international success of singer/songwriter Bob Marley. By 1997 there were, according to one estimate, around one million Rastafari worldwide.

Rastafari are monotheists, worshiping a singular God whom they call Jah. Jah is the term in the King James Bible, Psalms 68:4. Rastas view Jah in the form of the Holy Trinity – Father, Son, and the Holy Spirit. Rastas say that Jah in the form of the Holy Spirit (incarnate) lives within the human.

The wearing of dreadlocks is very closely associated with the movement, though not universal among, nor exclusive to, its adherents.

Rastafari associate dreadlocks with a spiritual journey that one takes in the process of locking their hair (growing hairlocks). It is taught that patience is the key to growing locks, a journey of the mind, soul and spirituality. Its spiritual pattern is aligned with the Rastafari movement. The way to form natural dreadlocks is to allow hair to grow in its natural pattern, without cutting, combing or brushing, but simply to wash it with pure water and herbal shampoo.

Styling your gorgeous curls

Jessicurl Gelebration Spray is light hold for fine curls.
It contains the same ingredients as Rockin Ringlets but has just the right amount of enhancement and hold for those of you with fine curls and waves.

Jessicurl Confident Coils is medium hold. For looser curls it is designed to be used with Rockin Ringlets or Gelebration Spray. For tighter curls it can elongate the curl. It creates amazing definition and provides excellent humidity protection.

Jessicurl Rockin’ Ringlets is a powerful light hold curl enhancer that will boost waves into curls and make your ringlets rock

Jessicurl Spiralicious thicker, stronger hold styler and will provide you with fabulous hold and frizz control but without giving you “helmet head.” If you currently use Rockin’ Ringlets, you’ll find that the two work together really well

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Discover Wattleseed

As Australia’s floral emblem, the Golden Wattle (Acacia pycnantha) is a familiar site across the southern temperate regions of the continent. Its bright yellow blooms bring a sneeze in spring for those prone to hayfever. Australian aborigines utilised various species for everything from food and medicines, to utensils such as digging sticks and barbs, weapons (clubs, shields, boomerangs, spear throwers, spear shafts and heads), for musical instruments such as clap sticks; firewood, ash, glue, string, dye, waterproofing, sandals, head decorations, ceremonial items and seasonal signals.

Early European explorers, colonial settlers and scientists were impressed by the ‘healing’ powers of acacias, commonly used them to treat dysentery, diarrhoea and sore eyes.
Preparations from at least 30 of the more than 950 acacia species in Australia were traditionally used by indigenous Australians for medicinal purposes . Leaves, branchlets, bark, gum, roots, pods and seeds; different parts were prepared in different ways to drink or apply externally to cure ailments.
Southern Ironwood (Acacia estrophiolata) was used to treat colds, sore throats and headache. A decoction using the inner bark from the smooth younger branches was used once daily for sores, boils and scabies and as a splash for inflamed eyes. A red or blackish gum exuded by this species after it was damaged, was softened by kneading under water and applied like an ointment directly to sores and wounds. Hard pieces of gum were sometimes ground to fine powder which was dusted onto skin lesions. Long strips of the root bark of were moistened with water and wrapped around sores, burns and larger wounds, and used to secure dressings.
Other Acacias were used to treat itching from a number of skin conditions such as allergies, various diseases and rashes; including those caused by hairy, stinging caterpillars (itchy grubs).
In arid areas of Australia, seed from about 40 acacia species was used for food. The high nutritional value and wide availability of seed from various species made them a valuable resource. Wattleseed contains 33% more protein than wheat. It’s gluten-free and has a low glycemic index. It contains magnesium, zinc and calcium.
The Mulga (Acacia aneura) woodlands, widely spread in all mainland states except Victoria , are a common habitat for the honey ant, the lerp scale which exudes ‘honey dew’ that was made into a sweet drink, and the wasp which produces the juicy mulga apple. Kangaroos use mulga woodlands for shelter, and zebra finches nest in the branches.
The highly valued witchetty grub is found pupating in the roots of the Witchetty Bush (Acacia kempeana ).
Depending on the species, seed was eaten and prepared in different ways. Young green pods were eaten raw or green pods were roasted or steamed, or dry mature seed was ground into a flour, mixed with a little water and eaten as a paste or cooked as a damper . Uncooked seed from a small number of species were plucked from the pods and eaten raw as a ‘snack food’
Acacias were also used as seasonal indicators or calendar plants. For example, when the flowers of Silver Wattle (Acacia dealbata ) growing along the banks of the Yarra River in Melbourne fell into the water, it was time to fish for eels that fed on grubs that lived in the wattle flowers.

However, as is the case with all plants, if you can’t identify them don’t eat them. Many acacia species contain toxins that require extensive preparation before they can be used, and others should never be used.

Roasted and ground seed from the Elegant Wattle (Acacia Victoriae ) has been readily accepted at today’s Australian table. By roasting the raw wattle seed until it pops, similar to pop corn it has an amazing flavour related to hazelnut, coffee, walnuts, and chocolate.. This has many uses, coffee-like beverages (caffeine free), essences, beer, baking, confectionery, dairy, sweets, confectionery and marinades.

Over the past few years even the pod/husk of the Elegant Wattle have been researched for its medical properties, in the fight against cancer. After roasting, the seeds are ground for convenient use.

Wattle seeds have very hard husks and when they fall off the tree will last for up to twenty years only germinating after bushfires. If you plant them, soak them in boiling water for a few hours first or alternatively, throw them on the BBQ and then plant after they pop. Because their hard shell also protects the seed during long periods of dormancy on the ground you have to crack through that for the germination to occur. It is generally the first tree back after a bushfire.
Roasted and ground wattleseed is used in desserts, cake and bread and gives a delicious flavour to meat dishes, chicken, fish and cream sauces. Add to pancake batter, cheesecake or ice cream .
For sweet dishes it blends well with vanilla and cinnamon. For a savoury flavour, try it with lemon myrtle, bush tomato or pepperberry. In uncooked dishes, allow to infuse overnight.
If you brew a “tea” you can then use the softened grains in baking. Some chefs grind it really finely to produce delicious Wattleseed Scones. I love to add a heaped teaspoon to my bread mix. After 4 hours the grittiness that can occur with a short cooking time disappears.

Easy Wattleseed Icecream.
For each litre of premium vanilla ice cream use 2 teaspoons of roasted ground wattleseed. Put the wattleseed into a cup and just cover with boiling water. This will swell the wattleseed and release the flavours. Allow to cool. Slightly soften the vanilla ice cream in a bowl. Stir through the wattleseed slurry. Return the ice cream to the tub and refreeze.
Tips for using roasted and ground wattleseed.
1. For a beverage……1 heaped tsp per cup, in a percolator, plunger or filter.
2. Bread, damper, scones…..1 tsp per cup of flour.
3. Ice cream….1/2 tsp per 200ml
4. Slices and Biscuits add 1 tsp to each cup of recipe mixture.
5. Best to brew the wattleseed in hot water to bring out the flavour, and use the syrup……..
6. Lightly dust meat just prior to cooking
7. For a sauce – add 25gm and 2 star anise to 2 cups of reduced lamb stock. Cook for 10 to 15 minutes. Strain twice and then add a knob of butter.

Wattleseed & Macadamia Nut Anzac Biscuits
1 ½ cup rolled oats
1 cup plain flour
½ cup white sugar
30g ground wattleseed
125g butter
1 tablespoon boiling water
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
½ cup chopped and toasted macadamias

Preparation method
1. Preheat oven to 160 degrees C.
2. Mix together the oats, flour, wattleseed, sugar and macadamia nuts.
3.In a saucepan, melt the butter and butter and golden syrup over a low heat, stirring until combined. Mix water and baking soda in a cup and add to melted butter mixture. Add all of this to the dry ingredients. Take teaspoonfuls of mixture and place on lightly greased biscuit tray flattening them a little with a fork. Leave 3cm for the biscuits to spread.
4. Cook for 15 minutes, then remove from oven and cool on wire racks.

Wattleseed Cinnamon Myrtle Swirl Cake
Cream 125gm butter with a tspn of Wattleseed Extract and ¾ cup sugar. Add 2 eggs. Mix well and then divide the mix in half.
To the first half add 1 Tbspns softened Wattleseed, ¾ cup of self raising flour and a ¼ cup milk.
To the second half add 1 Tbspn of Cinnamon Myrtle, ¾ cup of self raising flour and a ¼ cup milk.
Spoon into a prepared cake tin, alternating and swirling. Bake at 180C for 40 minutes.
Serve warm with custard and/ or whipped cream.

Discover Sandalwood Nuts

Western Australia is a huge state made up mostly of arid outback terrain. The population is concentrated in its fertile south west corner mainly in its capital, Perth. Known for its abundant parkland, beaches and snorkelling sites, Perth is the World’s most isolated capital city.
355 kilometres north of Perth, where the desert meets the south west, is a 686 km² nature region formerly known as White Wells Station which was acquired by the organisation Bush Heritage Australia in 2003 for conservation and renamed Charles Darwin Reserve.

A tree that is common within the Reserve is the grey, gaunt and gnarly West Australian Sandalwood Tree. Like the Quandong Tree, the slow growing Sandalwood is a root parasite, favouring wattles such as Acacia acuminata as a host tree which provides extra water and nutrients.
Sandalwood nuts are highly regarded as Aboriginal ‘bush medicine’ and were quickly adapted by the white settlers. The old timers always carried sandalwood nuts in a tobacco tin for medicinal purposes to quickly cure urinary scalding or “devilled kidneys” which resulted from drinking the highly mineralised waters.

Western Australian Sandalwood Tree has been a source of protein and nutrition since ancient times. European explorers first noted the Western Australian Sandalwood Tree in 1832. The first exports to the Far East for ceremonial purposes commenced in late 1844.

However with the introduction of sheep, goats and rabbits, sandalwood seedlings were decimated. This in turn impacted on the critically endangered native Brush Tailed Bettong who were instrumental in the propagation of the tree as they would scatter and hoard nuts like squirrels, burying them and forgetting about them, so that the seeds germinated and the trees regenerated naturally.

As the wild stands became depleted a concerted effort to cultivate Sandalwood began.
Following initial plantings in 2007, the first sandalwood nuts were harvested in 2011 and the journey to re-establishing them as a nutritional and valuable bush food began.
Western Australia currently has the largest sandalwood plantation resource in the world.

Sandalwood Nut kernels have an unique and delicate flavour with an amazing texture which make it a highly versatile ingredient or stand-alone product. Sandalwood Nuts are packed full of goodness with very impressive nutritional properties. This superb native Australian Bush Food is now being appreciated and embraced by a vast range of consumers, Chefs in fine restaurants and numerous chocolatiers.

Creamy WA Sandalwood nuts are Australia’s second native nut behind the Macadamia nut. Roasted Sandalwood Nuts contain 38% Omega 9 oils, less than 1% carbohydrates, 17% fibre and 17% protein. They can be included in many diets such as gluten free, vegan, vegetarian and paleo.

Lentil Carrot Sandalwood Salad with Tanami Fire, Pepperberry and River Mint
Place 150gm puy lentils into 500ml vegetable stock, bring to boil then reduce to simmer 25 mins. Drain and cool to room temp.sandalwood-carrot-salad
Combine 4 grated carrots, 120gm raisins, 40gm nuts (sandalwood and macadamia roasted and roughly chopped), 2 tspns finely chopped coriander, 1 tspn Tanami Fire Seasoning, 1/4 tspn Ground Pepperberry, 1 tspn dried River Mint, 2 tspns grated ginger, salt to taste. Mix in lentils. Set aside for 20 mins at least.
Mix 2 tspns honey and Tbspn Olive or Macadamia Oil. Pour over lentil mix , stir through. Serve.

Macadamia and Sandalwood Dukkah
Grind 500gm dry roasted macadamia nuts and 250gm roasted sandalwood nuts. Add 30gm crushed Bush Tomato,15gm Desert Lime Powder, 30gm Garlic powder, 40gm Artesian Salt, 20gm saltbush powder 100gm toasted sesame seeds and 15 gram roasted and ground wattleseed.

Dreadlock style

Dreadlocks aren’t just fashion statements; they can also reflect religious beliefs.

A common misconception is that those who have consciously formed dreadlocks do not wash their hair, but this is usually not the case; in fact many dreadlock care regimens require the wearer to wash their hair as regularly as non-locked hair

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