Save 20%
al.ive body Lemon Myrtle & Honeydew Hand Wash Refill
al.ive body Lemon Myrtle & Honeydew Hand Wash Refill
In stock
Refill your Lemon Myrtle & Honeydew Hand Wash bottle with our 1 L Hand Wash 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 Myrtle & Honeydew Hand Wash 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 Hand Wash bottle over three times. Crafted with gentle, naturally derived cleansers, this formulation provides an effective clean without stripping the skin. Lemon Myrtle Extract and Honeydew leave hands feeling soft, smooth, and delicately refreshed after every wash. Compact and recyclable, the refill bottle features a controlled-flow spout for effortless pouring and helps reduce plastic waste with every use.
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:
A fresh and uplifting blend where zesty lemon, lime, and green melon burst forth with invigorating brightness. The heart reveals an aromatic fusion of lemon myrtle, lemongrass, and eucalyptus, balanced with delicate floral notes. A warm base of vanilla, white musk, and clove rounds out the fragrance, creating a sophisticated scent that brings both freshness and comfort to your space.
INGREDIENTS:
Aloe Barbadensis (Aloe Vera) Leaf Juice*, Aqua (Water), Cocamidopropyl Betaine, Sodium Cocoyl Isethionate, Decyl Glucoside, Glycerin, Sodium Chloride, Backhousia Citriodora (Lemon Myrtle) Leaf Extract, Cucumis Melo Cantalupensis (Honeydew) Fruit Extract, Phenoxyethanol, Tetrasodium Glutamate Diacetate, Parfum (Fragrance), Ethylhexylglycerin, Sodium Citrate, Sodium Benzoate, Gluconolactone, Citral, Benzyl Salicylate, Limonene.
*Certified Organic Ingredient.
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.
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: Order under $79 → $9.95, Order between $79 to $129 → $14.95 + FREE SHIPPING on all Metro orders over $129* 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:123715
Shop The Pieces
al.ive body Lemon Myrtle & Honeydew Hand Wash Refill
Regular price
$39.96
Sale price
$39.96
Regular price
$49.95
al.ive body Lemon Myrtle & Honeydew Dish Wash Refill
Regular price
$34.36
Sale price
$34.36
Regular price
$42.95
al.ive body Lemon Myrtle & Honeydew Bench Spray Refill
Regular price
$34.36
Sale price
$34.36
Regular price
$42.95
al.ive body Coconut & Wild Orange Wash & Lotion Duo
Regular price
$71.96
Sale price
$71.96
Regular price
$89.95
al.ive body Apricot & Sweet Fig Wash & Lotion Duo
Regular price
$71.96
Sale price
$71.96
Regular price
$89.95
al.ive body Lemon & Pomegranate + Watermelon & Lime Kitchen Trio
Regular price
$77.56
Sale price
$77.56
Regular price
$96.95
al.ive body Lemon Myrtle & Honeydew Kitchen Trio
Regular price
$77.56
Sale price
$77.56
Regular price
$96.95
Recently viewed products
New Recipes
Scotch Fillet Steak with Chimichurri
Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers
Learn more
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 more
Zesty 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 more
