New Certified Organic Tea Tree Hydrosol

Posted by Lilly Choi-Lee on

New product on the certified organic block!!

We are super excited to introduce this beautiful by-product of the traditional wood-fire distillation method used by our Olive Gap farmers:  certified organic tea tree hydrosol.

I remember when we first drove down to meet Tara & Alex on their tea tree farm down in Woodburn.  It was the classic word-of-mouth-instructions only (forget Google) - drive along this road, take a turn at that tree and look out for the giant red floral sculpture...

That day we made the acquaintance of the neighbours' cows, the natural weed-controllers and were introduced to what life living off the grid actually looks like.  We were blown away by the simplicity and beauty of this communal concept, and in awe of the amount of work it actually takes to live so independently and symbiotically with Mother Nature.

At that time, Tara & Alex told us they were considering using or selling the hydrosol in some form but were unsure of how this would look like and also weren't sure when they could fit yet another project into their busy lives.

Almost two years later, they have done it!

This pure tea tree hydrosol is special.

Certified organic, regeneratively farmed & grown, gathered to be carbon positive and bottled by our team on their beautiful Northern Rivers land.

Artisan distilled with wood fire steam distillation - a method passed down from their predecessor Arthur - resulting in the cleanest and greenest tea tree hydrosol possible.  No nasties, no additives.

Hydrosol contains similar therapeutic properties to pure essential oil; imagine a ready-to-use spritzer as a natural facial toner, a deodorising spray and an all purpose antibacterial face, hair and body mist - all rolled into the one package.

Tea tree oil is a gateway to a plastic and chemical free lifestyle with so many benefits for your home, body and the planet! Check out our blogs  (in three parts) with advice by Tara on all the wonderful uses of this Australian native botanical essential oil.

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Margarita Pyewackets Style

Posted by Lilly Choi-Lee on

We adore this Mango, Lime & Jalapeno Margarita that the Pyewacket team, Jenna & Katrina have concocted just for you.   Fruity, sour and spicy, this shrub is perfect for margarita lovers. 

Salting the glass rim first is entirely optional but we are fans of this classic move - instructions below!

Pop a large ice cube to each margarita glass

35ml tequila or mezcal

35ml Pyewackets Mango, Lime, Jalapeno Shrub

100ml Soda Water or enough to top up glass

Stir.  Garnish with fresh or dried lime

May we suggest you pop on your sombrero & throw back some Chipotle munchies before chillaxing with your tribe!  



How to salt rim your glass:

Lime - cut into quarter - only need a quarter

Kosher salt in a saucer/plate that's bigger that your glass rim

If time, chill your glass/glasses to get that cool effect, otherwise room temperature is fine! 

1.  Cut a notch in middle of flesh of your quartered lime & run it all around the rim of the glass

2.  Dip the "limed" rim into the kosher sauce - I like to waggle it as I like the salt falling into my margarita, but if you don't, hold the glass so rim is angled & roll only the outside of rim around to salt

3.  Prepare the margarita recipe from here!

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Jalapeno Mama

Posted by Lilly Choi-Lee on


30ml STOKEN XII Apostles BC
15ml Pyewackets Traditional Mango Lime & Jalapeno Shrub
1/4 Wedge of fresh lime
Fever Tree Naturally Light Tonic to taste

Add ice to glass, pour over the Stoken Classic Dry Gin, Mango Lime & Jalapeno Shrub, squeezed Lime and stir. Top with Fever Tree Naturally Light tonic to taste. Garnish with fresh or dehydrated Lime.  Hot night ahead...

Check out our G&T gift hampers with a twist - your summer Cocktail & Shrubs sorted!

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Pyewackets Traditional Recipes

Posted by Lilly Choi-Lee on

Recipe for gin & tonic gimlet
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Harvest Time at Zentveld's Estate

Posted by Lilly Choi-Lee on

October is our favourite month.  Our farmers get super busy reaping the fruits of their patience, hard work & secret whisperings to their plants!

Bec, John & the Zentveld's Coffee Estate team have been busily harvesting, sorting & processing their spring crop of coffee cherries.  They have moved on from hand-picking in the early days to using a very gentle giant in the form of a three-wheeled harvester.  As you can imagine, so much quicker & easier, as it straddles the rows of coffee trees,  fibreglass rods spinning like enormous bottle brushes with just enough pressure to pick the softer ripe fruit, leaving the ones not quite ready for another day. Harvest from beginning to end takes a total of around 3 weeks - such a small window in a year.  

From the crop, the team sorts the beans into the over-ripe "Naturals", the greens from the ripe red cherries.

The Naturals are popped into the dryer, to let their raisin-like, spicy fruit cake notes to enter the green bean.

The ripe red cherries will get pulped - the fruit skins are composted along with the green fruit that inevitably gets picked up as well. The skins end up as compost, ‘waste’ feeding & enriching the soil to yield yet another crop!  

What we love about our artisans is their total commitment to zero waste - everything gets reused, one way or another.  

The raw naked beans are washed, spin dried until their moisture content is 11%, taking around 36 hours.  

We call this life stage of the dried bean, parchment coffee, as the shell is like paper, protecting the raw green bean within to be loaded into bags & stored for 3 months – flavours within the coffee bean develop & naturally become more complex & interesting (think wine-making but sped up). 

Finally the parchment coffee will be hulled, graded and sorted to give us our precious green bean raw coffee … ready to be discovered by Bec & her connoisseur nose & artistry to roast.

The hulled papery shell is is composted or mulched back into the farm to nurture our wonderful worms and build natural, organic soil matter. 

 YES!  A lot goes into getting that sweet bean into our morning cups!

Discover the full range of beautiful Bec's artisan local blends here - the discerning coffee drinker will taste all the delicate notes as per the descriptions & those who just love coffee for coffee's kick & flavour will also detect how much sweeter & smoother our locally grown coffee is.  Due to the cooler subtropical climate in the Northern Rivers NSW, our beans take longer to ripen, and as most agree, good things take time, patience and buckets of love ...  enjoy our artisan coffee & thank you for supporting local farmers & communities!




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