Ingredients:

2 cups plain flour
1/2 cup caster sugar
250 gm softened unsalted butter
1/2 cup rice flour
1 1/2 tablespoons of Ataraxis Farms Culinary Lavender

Method: Sift the flours together, then fold in our farm-grown lavender and then the sugar. Work the butter through with your fingertips until it all comes together, then knead into a smooth, soft dough. Turn it out onto a floured board and shape it however you like - rustic edges welcome. Prick with a fork, dust with caster sugar, and bake at 150°C for 35–40 minutes. They’re ready when they feel firm to the touch and your kitchen smells like a calm afternoon on the farm.

Makes approx 30 biscuits.

Ingredients:

1 leaf of Ataraxis Farms Strawberry Gum Loose Leaf OR
2 Teaspoons of Ataraxis Farms Strawberry Gum Crushed Leaf
250ml of water

Method: Bring fresh water to a gentle boil. Add the Ataraxis Farms Strawberry Gum to your one cup teapot or infuser. Pour the hot water over the leaves and let it steep for 3–5 minutes, allowing the sweet berry-eucalyptus aroma to develop. Strain, sip slowly, and enjoy a cup that tastes like wandering the Aussie bush right after rain.

Also perfect as a cold brew. To make 1 Litre, follow the method above, using 1 Litre of water and 4 leaves / 8 teaspoons of Strawberry Gum. Serve over ice cubes with a wedge of lemon or lime.

Ingredients:

2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
3/4 cup vegetable oil
1-2 tablespoons of freshly ground Ataraxis Farms Strawberry Gum

Method: In a bowl, whisk together the egg yolk, lemon juice and mustard until smooth. Slowly drizzle in the oil while whisking continuously - start drop by drop, then increase to a thin, steady stream as the mixture thickens. Once you have a glossy, creamy mayo, stir in the strawberry gum powder and a pinch of salt. Taste and adjust with a little extra lemon if you want more lift.

Rest for 10–15 minutes to let the strawberry gum bloom through the mayo. Perfect for farm-fresh salads, roast veg, fish n chips or dipping hot chips straight from the fryer.

Ingredients:

125gm butter
1/2 teaspoon vanilla essence
1/2 cup caster sugar
1/2 cup brown sugar (packed firmly)
1 egg
1 3/4 cup self-raising flour
2/3 cup Choc Bits
2 teaspoons (flat) Ataraxis Farms Strawberry Gum ground

Method: Beat the butter, essence and sugars in a small bowl using a mixer until smooth and creamy. Add the egg and beat until well combined. Gently stir in the sifted flour, then fold through the choc bits and Strawberry Gum. Roll rounded teaspoons of mixture into balls and place them about 4 cm apart on oven trays lined with baking paper. Bake in a moderate oven for 15 minutes, or until lightly golden.

Makes approx. 50 biscuits.

Ingredients:

3 1/2 cups self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
1/2 teaspoon salt
60g unsalted butter, chilled and diced
1 cup milk
2 teaspoons lemon juice
1 egg, beaten
1 1/2 tablespoons of Ataraxis Farms Culinary Lavender

Method: Sift the flours together, then stir in the sugar and salt. Add the butter and, using your fingertips, rub it through the flour until the mixture looks like fine breadcrumbs. In a separate jug, mix the milk and lemon juice - it will curdle slightly. Add the beaten egg, then pour this mixture into the dry ingredients along with the lavender. Gently bring it all together to form a soft dough (don’t overwork it).

Gather into a rough ball, turn out onto a lightly floured surface and knead lightly - the dough should feel wet and a little sticky. Flatten to about 3 cm thick, then cut into rounds with a cookie cutter. Place the scones on lined baking trays, brush the tops with a little milk, and bake in a preheated oven at 200°C until lightly golden and smelling like a calm morning on the farm.

Makes approx 12 scones.

Ingredients:

125g dark chocolate chopped rough
125g unsalted butter, cubed
4 farm fresh eggs
310g caster sugar
1 teaspoon vanilla essence
1 cup plain flour, sifted
2 teaspoons Ataraxis Farms Culinary Lavender

Method: Melt the butter and chocolate together in a heatproof bowl over gently simmering water, stirring until smooth. Set aside to cool slightly.

In a separate bowl, whisk together the sugar and eggs until glossy. Pour in the melted chocolate mixture and stir to combine. Sift in the flour then fold gently until just mixed. Add the culinary lavender- lightly crushed to release its aroma, and fold through.

Pour the batter into a lined baking tin, smoothing the top. Bake in a preheated oven at 160°C until the edges are set but the centre still has a slight wobble. Cool in the tin before slicing.

The result: rich, fudgy brownies with a soft hint of lavender - like a sweet moment stolen from the patch.

Ingredients:

1 cup plain flour
salt
2 tablespoons caster sugar
2 farm fresh eggs, lightly beaten
1 cup milk
30g unsalted butter, melted
2 teaspoons Ataraxis Farms Culinary Lavender

Method: In a bowl, sift together the flour and salt, stir in the caster sugar (if you want sweet cakes) and add lavender. In a separate jug, whisk the milk, egg, and melted butter until combined. Pour the wet ingredients into the dry and gently whisk until just smooth- a few small lumps are perfectly fine.

Allow the batter to rest for 5–10 minutes so the lavender can infuse and the mixture can thicken slightly.

Heat a lightly buttered pan over medium heat. Pour in small rounds of batter and cook until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden.

Serve warm with a drizzle of honey, a sprinkle of some more lavender, or fresh berries from the patch - a little Ataraxis calm on a plate.

Makes approximately 6-8 pancakes.