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Lavender shortbread

Scrumptious served with a home made almond shortbread or in a tart, this orange curd with lavender really brings together the beauty of blossoms and citrus in a sun filled orchard!

Make the cookies first – you’ll find the recipe for my ALMOND COOKIES here… Just remove the rosemary and chocolate from the ingredient list.


Makes 3/4 cup curd

Gluten free : Dairy Free : Vegetarian

1/2 cup orange juice

3 teaspoons orange rind

2 free range eggs

3 free range egg yolks

2 1/2 tablespoons maple syrup

1 teaspoons food grade lavender (if you don’t have this – don’t worry, it’s still lovely as is!)

3 tablespoons coconut oil, melted

Place a small heat proof bowl over a large saucepan of simmering water, but make sure the bowl doesn’t touch the water. Reduce heat to low, add orange juice, zest, eggs, egg yolks and maple syrup , lavender and whisk until combined. Gradually whisk in the coconut oil. Continue whisking until the mixture thickens to the consistency of  curd. Remove from heat, cover surface with a wrap to prevent a skin forming. Cool completely on bench top then place in fridge to set. Once set serve as desired.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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