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kaiho™ Ember Car Diffuser
kaiho™ Ember Car Diffuser
kaiho™ Ember Car Diffuser
kaiho™ Ember Car Diffuser
Save 30%

kaiho™ Ember Car Diffuser

kaiho™ Ember Car Diffuser

$20.97
$20.97 $29.95

In stock

The warmth of the hearth.

Enrich your car interior with the warm, smooth & spiced scent of Ember, a fragrance that lingers like the last embers of a fireside evening. Rich sandalwood & glowing amber create a warm, grounding base, while delicate violet adds softness & a subtle touch of cardamom brings gentle intrigue.

Elegant & comforting, Ember is designed to warm the senses & create a sanctuary of calm. Your car diffuser will provide up to 3 months of continuous fragrance. To extend the experience, simply refresh the scent with the matching Ember Room Spray.

Thoughtfully boxed & beautifully presented, making it an effortless gift for someone special.

Car Diffuser & 2pc scented discs

Fragrance Notes:
Top: Bergamot, Cardamon, Violet Leaf
Heart: Violet, Muguet, Rose
Base: Sandalwood, Musky, Ambery

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SKU:124418

New Recipes

Scotch Fillet Steak with Chimichurri

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

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Olive & Rosemary Bread

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

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Zesty Lemon Cream Pie

Zesty Lemon Cream Pie

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