Think Bottles are lovingly made to enhance your drinking experience. The borosilicate glass is durable and can withstand extreme changes in temperature. The food grade silicone band is insulating and lovely to hold.

Please note that the Think Bottles can only be filled with non-carbonated and stable liquids such as water. Any liquid that is temperamental when heated or cooled should not be used with our bottle. Please note that the bottle should also not be subjected to extreme heat or cold (eg boiling liquids or freezing temperatures).

Think Bottles are lovingly made to enhance your drinking experience. The borosilicate glass is durable and can withstand extreme changes in temperature. The food grade silicone band is insulating and lovely to hold.

Please note that the Think Bottles can only be filled with non-carbonated and stable liquids such as water. Any liquid that is temperamental when heated or cooled should not be used with our bottle. Please note that the bottle should also not be subjected to extreme heat or cold (eg boiling liquids or freezing temperatures).

Burn Time: up to 60hrs
Size: 8oz

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

About the Author

Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia's first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney's best restaurants. In 2019, his work was also recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

Waxed Perfume is our unique name for a candle. Inspired by each of our signature scents, these candles tell their own story. Individually hand poured in New Zealand using 100% natural wax and an unbleached cotton wick. Crafted to perfection, Waxed Perfume delivers, giving up to 50 hours of burn time.

FEATURES:

• 310g
• A&C Hand Blown Jar
• White Wax
• 50 hour burn time

FRAGRANCE: BUBBLES & POLKADOTS

Kid around? Fresh Garden Rose mixed with Soft Powdery Musk smells like a baby-out-of-the-bath. Buyer beware a craving for bed time stories and milk and cookies could result.

A juxtaposition of Rich Florals and Rose Otto blend harmoniously with the powdery base notes of Musk and Resinous Amber.

• Rose Otto
• Powdery Musk
• Resinous Amber
• Bergamot
• Camomile