Q prod­ucts: HOME ES­SEN­TIALS

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There's a sit­u­a­tion we've all been ex­posed to. A child­hood ex­pe­ri­ence so tan­ta­lis­ing wicked that it con­tin­ues to tempt even the most ma­ture of adults to this day: the act of spoon-lick­ing.

For Mel­bourne-based sib­lings turned en­trepreneurs, Chris, Alex and Jes­sica Reece, spoon-lick­ing is no for­eign con­cept. It is an im­pulse hatched from warm-hearted child­hood mem­o­ries of culi­nary de­lights, de­li­cious kitchen cre­ations, and end­less days of mix­ing, bak­ing and de­vour­ing mouth-wa­ter­ing cook­ies.

Invit­ing Aus­tralians to rem­i­nisce and relive their own child­hood crav­ings, the en­trepreneurial trio launched Cookie Doh Co. in 2017 to pro­vide over 6000 post­codes na­tion­wide with the spoon-lick­ing joy of ed­i­ble cookie dough.

In­spired by the Amer­i­can FMCG cookie dough phe­nom­e­non, Cookie Doh Co. sports 3 de­li­cious flavours, Choco­late Chip, Ap­ple and Cin­na­mon and Triple Choco­late, and is made from lo­cal shelved in­gre­di­ents and Bel­gian Calle­baut choco­late chips.

Free from eggs and pas­teurised sub­sti­tutes, Cookie Doh Co. is made from lab-tested, heat-treated in­gre­di­ents that al­low the prod­uct to sit un­re­frig­er­ated in am­bi­ent tem­per­a­tures for up to 2 weeks; or if re­frig­er­ated upon re­ceipt, up to 3 months in tem­per­a­tures less than 4 de­grees Cel­sius.

Fun to eat on its own or as part of a culi­nary kitchen cre­ation, cus­tomers are en­cour­aged to squish, smash, slurp and sprin­kle their favourite dough in fun and un­con­ven­tional ways, in­clud­ing dough filled cookie sand­wiches, chunky milk­shake bev­er­ages and de­li­cious mid morn­ing slice bars.

Each flavour in the range re­tails for $8.99 rrp (250g) and is avail­able na­tion­wide at https://www.cook­iedoh.co

Every plant con­sists of stem cells, but un­like hu­mans, every plant cell has the po­ten­tial to ded­if­fer­en­ti­ate it­self and grow into an en­tirely new plant. This re­gen­er­a­tive abil­ity to self-re­new has been of sig­nif­i­cant in­ter­est to Mel­bournebased skin­care com­pany, En­bacci, who har­vest and utilise fruit and plant based stem cells in their tar­geted range of skin and body care prod­ucts.

En­bacci's lead­ing 3-step skin­care sys­tem, Vi­tis Vinifera, con­tains the nour­ish­ing ben­e­fits of the pur­ple grape and is sci­en­tif­i­cally proven to strengthen, shape and im­prove the struc­tural and aes­thetic in­tegrity of hu­man skin. Dur­ing sci­en­tific studies prior to its re­lease, the scent pro­file of the Vi­tis Vinifera range was shown to of­fer a num­ber of sen­sory ben­e­fits to 96% of its users; evok­ing a sense of re­lax­ation and fa­mil­iar­ity, and el­e­vat­ing mood and gen­eral hap­pi­ness.

Col­lab­o­rat­ing with a lo­cal Mel­bourne fra­grance house, En­bacci today en­ters the home­wares mar­ket by re­leas­ing two home fra­grance prod­ucts, a hand-poured soy wax can­dle and scented oil dif­fuser, based on the Vi­tis Vinifera skin­care range. En­hanc­ing am­biance and mood, both prod­ucts in­clude notes of cit­rus fruits, green tea and berg­amot, as well as En­bacci's ex­clu­sive Vi­tis Vinifera ‘happy' scent.

The can­dle ($65 RRP) and dif­fuser ($55 RRP) are avail­able at www.en­bacci.com and at their flag­ship store in Prahran, Mel­bourne.

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