al.ive body Lemon & Pomegranate Bench Spray Refill
al.ive body Lemon & Pomegranate Bench Spray Refill
In stock
Refill your Lemon & Pomegranate Kitchen Bench Spray bottle with our 1 L Kitchen Bench Spray Refill. This sustainable refill solution is designed to reduce waste and offer a practical, eco-friendly way to top up your favourite al.ive body essential.
Product Specifications
Product Specifications
Material: PCR plastic
Capacity: 1L
Weight: 670g
Height: 21.8cm
Length: 11.4cm
Width: 6.3cm
Care Instructions
Care Instructions
ABOUT:
The al.ive body 1L Lemon & Pomegranate Bench Spray Refill is housed in a durable bottle made from 100% post-consumer recycled (PCR) plastic. Each refill is designed to refill your 300ml al.ive body Bench Spray bottle over three times. Featuring gentle, naturally derived cleaning agents, this multi-surface spray is ideal for countertops and everyday mess. It effortlessly removes grime and residue, leaving behind a bright, uplifting fragrance. Designed with practicality in mind, the bottle includes a mess-free spout, compact shape, and full kerbside recyclability.
SIZE/MATERIALS:
Refill bottle is made from 100% PCR HDPE and is fully kerbside recyclable. Label contains 30% post-industrial waste and can stay on. Cap is recyclable when left attached.
SCENT:
Tart pomegranate and bright lemon zest provide uplifting top notes, rounded out with a tropical fruit and warm honey base.
INGREDIENTS:
Aqua (Water), Ethanol, Anionic Surfactants (Coconut Derived), Non-Ionic Surfactants (Coconut Derived), Citrus Limon (Lemon) Peel Oil, Punica Granatum (Pomegranate) Fruit Extract, Parfum (Fragrance), Preservatives.
DIRECTIONS/WARNINGS:
Remove the cap and carefully pour the formula into an existing al.ive body bottle. Do not overfill, ensure space is left for the pump to be reinserted. Replace the lid on the refill bottle and store upright at room temperature until the next use.
FLAMMABLE. KEEP OUT OF REACH OF CHILDREN.
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery of $14.95 + FREE SHIPPING on all Metro orders over $149* More Info here.
BUY WITH PEACE OF MIND
We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
Check Availability In Stores
Share this product
SKU:123714
Recently viewed products
New Recipes
Olive & Rosemary Bread
INGREDIENTS 450g bread flour, plus extra for shaping 2 tsp instant yeast (or 1 sachet) 2 tsp of salt 375 mL lukewarm water 1 cup Kalamata olives, pitted & roughly chopped 2 Tbsp fresh rosemary leaves METHOD Prepare & proof the doughIn a large bowl, combine the flour, yeast & salt. Add the water along with the olives & rosemary & stir until a sticky dough forms.Transfer the dough to a lined proving basket or bowl lightly dusted with flour. Cover & leave in a warm place until it doubles in size, about 45 minutes to 2 hours.Carefully transfer the dough onto a sheet of baking paper, seam‑side facing down. Oven PrepPreheat the oven with cast iron pot to 250ºC (fan forced). BakeRemove the hot pot from the oven & carefully lower the dough (holding onto the edges of the baking paper) into the pot. Cover with the lid & bake for 30 minutes.Remove the lid & bake for a further 15 minutes, or until the bread is deeply golden & cooked through. TO SERVE Remove from the pot & cool on a wire rack for minimum 15 minutes before slicing. MAKE AHEAD TIP After the first rise, cover the dough & refrigerate for up to 2 days. When ready to bake, remove from the fridge & allow to reach room temperature for about 45 minutes, then continue from the preheating step. TOOLS Cast Iron Pot Cotton Reusable Bread Bag Bread Bin Acacia Wood Chopping Board Mixing Bowl
Learn moreZesty Lemon Cream Pie
Serves 8-10 INGREDIENTS 250g digestive biscuits 125g unsalted butter, melted Pinch of salt 2 x 395g sweetened condensed milk ½ cup sour cream ¾ cup lemon juice 1 cup thickened cream ¼ cup icing sugar ½ lemon, thinly sliced, seeds removed (to decorate) METHOD Oven PrepPreheat oven to 160ºC. Prepare the basePlace the digestive biscuits into a food processor & process until they resemble fine crumbs. Alternatively, place them in a sealed zip lock bag & crush with a rolling pin to achieve the same consistency.Transfer the biscuit crumbs to a bowl, add the melted butter & salt, & mix until the texture resembles damp sand.Press the mixture firmly & evenly into the base & sides of a pie dish.Bake the crust for 8–10 minutes, until lightly golden & fragrant. Remove from the oven & allow to cool completely to room temperature. Make the fillingIn a large bowl, whisk together the condensed milk & sour cream until smooth. Add the lemon juice & whisk until thickened & well combined.Pour the filling into the cooled crust, smoothing & return to the oven. Bake for 6–8 minutes, just until set.Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set. TO SERVE Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set. Serve chilled. TOOLS Pie Dish Round Cream Light Gold 2 pc Stainless Steel Cake Server Set Blue & White Palampur Oven Mitt Wood Citrus Reamer
Learn moreDecadent Hot Chocolate
Serves 6-8 INGREDIENTS 4L full cream milk 1 cup quality cocoa powder 1 cup caster sugar ½ tsp sea salt METHOD Place all ingredients into a 4L Cast Iron pot & whisk well to combine. Heat gently over medium heat, stirring occasionally, until hot & steaming. Do not boil. Reduce to the lowest heat setting & serve directly from the pot. Decorate with your choice of toppings.
Learn more

