There’s something truly invigorating about a wardrobe clean out. 

Beyond Kondo’s illustrious advice to only keep items that ‘spark joy’, I also enjoy a newfound sense of serenity at seeing everything in its place. 

A kind of sartorial feng shui, if you will.

There’s an old proverb I tend to live by: cluttered wardrobe, cluttered mind.

As a serial wardrobe organiser myself, I like to think I’ve got closet culling down to a fine art. 

So if you’re one of the many who battle with their overflowing closet every morning, lamenting a lack of anything to wear, chances are you’re simply in desperate need of a wardrobe refresh. 

Here is our guide to the ultimate closet clean out.

The first step is to choose a day when you have no prior commitments. 

A complete closet refresh is a huge undertaking if done properly, and a few hours just won’t cut it. The last thing you need is to get halfway through, clothes strewn across the room, only to have to run to a class or appointment.

I wholeheartedly agree with my aforementioned decluttering guru Marie Kondo – the best way to a fresh, organised closet is to remove absolutely everything and start from the beginning.

Remove all the items from your wardrobe, then sort your clothes into categories that make sense to you. For me, I like to categorise roughly according to season, followed by style.

Summer – split into tees, singlets, shorts, skirts, light dresses. Winter – split into jumpers, pants, coats, heavy skirts and dresses, etc. That way, if you have awkward, unreachable sections of your wardrobe, you can rotate the out-of-season clothing to these areas, keeping current season styles prominent and easily within reach.

But before you put anything back into your closet, it’s time for a cull.

How do you know what to ditch and what to keep?

Personally, I find the best way to decide what you want to keep is to try everything on. It sounds arduous, but it’s truly the only way to remove any emotional attachment to old clothing that doesn’t fit, or doesn’t suit your style anymore.

As I try each piece on, I ask myself: would I buy this if I was in a store right now?

If I wouldn’t, why? If it doesn’t fit, isn’t flattering, or isn’t comfortable, put it aside to resell, donate or recycle. If it needs mending, or a simple alteration could make it work, put it in a pile to have it fixed. If it makes you happy when you try it on, keep it. 

How should you organise your newly culled closet?

Now that you have your reduced ‘keep’ pile, assess the space in your closet. Do you have lots of drawers or cupboards, and not much hanging space? Prioritise styles that require hanging first, then when you run out of room, fold everything else – or vice versa.

To maximise hanging space, use tiered pant hangers and do away with bulky hanger styles. For drawer space, fold items and store vertically rather than as a pile, so that you can see and access each item easily. 

For shelving space, consider wire bins – they act like drawers, so you are able to store more items without spillage and messy piles, whilst still being able to see everything inside at one glance.

I organise hanging space in order of season, then style, then colour. 

Within a winter block, items are hung in the aforementioned category sections (jackets, coats, pants, shirts, jumpers etc), then within those categories according to colour.

For jewellery and accessories, clear Perspex jewellery organiser boxes are a great way to keep your trinkets visible, safe and separated. Organise according to colour (gold, silver, other), followed by occasion (formal, informal).

Clutches and handbags work well in a wire bin that you can easily pull down and see everything contained within. Depending on your space, shoes can be kept in clear boxes for stacking, or try pantry organiser shelving to add a modular second layer – with flats stored underneath and heels on top.

Luxury handbags and fine jewellery are best kept in their original dust bags and boxes. To retain shape, you can purchase bag shaper pillows that fill out the interior whilst not in use.

To keep items visible and easily accessible, you could also consider adding a picture of the bag to the outside of each box.

If you find you don’t have enough space in your closet to fit all your items comfortably, consider what categories can be stored elsewhere. 

If it’s summer, can you store coats in another closet during the warmer seasons? If it’s winter, can your open toe shoes be put into storage while it’s cold? It’s a great way to free up space for the items you’ll actually wear day to day.

What should I do with my unwanted clothing?

Clothing and textile waste is a huge environmental issue that is placing immense strain on our landfill resources, so don’t throw away old clothing. If the clothing is in good condition, consider a second hand market stall, or list the items online. Donating good quality clothing to your local charity is also a great option.

For clothing and textiles that are unwearable, recycle. Many fashion chains offer textile recycling bins in store, or try Planet Ark’s website to find a drop off point near you.

What's the best way to declutter your wardrobe? How do you know what to ditch and what to keep? Bianca O’Neill explains why culling your closet may just inject a little more zen in your morning routine.

I spent most of my first year following the breakdown of my marriage cooking for other people. 

Cooking became a way for me to disappear. 

I would hide myself in it as a way of attempting to prove to myself and to others that I was loveable - to make up for a long held self-perception that I alone was not enough, that I needed to serve and cook for others to be worthy of their love. 

I would often spend all day in the kitchen preparing decadent meals, sometimes for people I barely knew or even liked. 

I would cook for first dates. I hosted someone’s wedding. I hosted and catered four 30th birthday parties. I cooked countless four course dinners. 

I spent hundreds of hours and thousands of dollars and at the end of it all I still had absolutely no idea who I was, what I wanted or what I needed. I had learnt to live on crumbs.

The problem, I realised, is that people were beginning to like me so much more than I liked me, and so much more than I liked them. The frenetic energy with which I served and literally catered for, and to, others was actually hiding a deep distaste for myself.

As I moved into my new apartment in Potts Point, winter set in and I found myself in another lockdown. In living alone I could no longer hide myself, or my pain, in cooking for others. 

You see, when all else fails (and I use the term failure with immense admiration, because I no longer fear it) all you’ve really got is yourself. 

I became determined to show compassion and kindness to myself, to allow each and every version of me (no matter how vulnerable or scared I felt) to shine through. 

To slowly take the time to acknowledge and understand these raw layers of myself and find the courage to reveal them in the light. 

And so for the first time in my life, I began to make extravagant, time intensive dishes that I never could have imagined cooking for one person… me. 

I spent entire days making tortellini in brodo, cheese souffle, prawn wonton noodle soup, potato gnocchi with a slow cooked 24-hour ragu, whole roasted snapper with leek and lemon and dill, Spanish tortilla, pesto with handmade pappardelle, steamed mussels in a tomato broth, hand rolled pici with sardines, laboured over perfecting Japanese broths for udon soups and baked countless focaccias with endless topping combinations.  

There was something magical to be found in the simplicity of it all, too and I will forever find comfort in the beauty of butter dripping from freshly toasted sourdough soldiers into soft boiled eggs. Or two slices of miche topped with ham off the bone, thinly sliced tomato, tasty cheddar cheese and a big pinch of salt before it is placed under the grill. 

Each Single Lady Dinner - as I have come to call them - starts with the same playlist made entirely of 60’s Love Songs and the filthiest martini I can make. As I begin to cook I am serenaded by the voices of Ella, Marvin and Aretha and my version of therapy begins. 

It is all consuming. It has taught me more about life, and about myself, than cooking for others ever did. For instance, I now know that it is impossible to feel lonely when you bake a lasagne. From the moment the sauce ingredients are combined, your entire home is filled with its delicious promise. 

I know that anticipation is everything, so dreaming of a deliciously creamy French brie and then asking my Cheesemonger, Penny, for her favourite recommendation that week only makes the first bite even creamier, even more delightful than I ever thought possible. 

I know that challenging myself to learn a new recipe, or to learn a new skill or cook with a new ingredient is one of life's simplest pleasures. I know that there is no greater form of meditation than rolling out pasta. I know that there is nothing more satisfying than baking a fluffy cloudlike chiffon cake. It has also taught me that I should never have more than two filthy martinis.

As the weeks went by, and my depth of understanding and appreciation of myself grew, I began sharing each Single Lady Dinner on my Instagram. It was a way to connect, a way to document and a way to hold myself accountable too. It was also my way of turning being single into solitude. To turn an isolated experience into a shared one. 

I wanted people to know that they weren’t alone. I wanted to show them that through all the grief there was so much growth to be had. I needed to tell people, but mostly tell myself, that at its core, nurturing and finally feeding myself has all been part of me accepting a few too long ignored truths. 

Things that I had so easily forgotten but sorely missed. That I can give myself exactly what I need. That I am worthy of my own love and care (and cooking). That I don’t need to go to great lengths or cook extravagant meals for others to earn their love. That I am, simply, enough. That they, too, are enough.

‘Charlotte you have inspired me to cook up a single ladies special dinner tonight just for solo me in lockdown. Thanks for the reminder to treat and care for myself!’

‘Thank you so much for sharing, there’s a lot of us who need to hear this.’

‘Food is the ingredient that binds us all together.’

‘Resonating so much with my own story and journey of grief, love of self and cooking.’

‘Finding those pieces of ourselves and loving them is such a sweet freedom. And using cooking to heal and love yourself up. Magic.’

‘it takes most of us years to realise we have to look after ourselves first.’

The responses came in thick and fast. They made me laugh out loud and they even brought me to tears. They told me a story I already knew but hadn’t yet known how to articulate. Of losing love but finding yourself. Of discovering the healing power of food. 

I realised I had spent so long feeding and nourishing others that I forgot it was safe for me to swallow. It was now time to be in the moment, to soak it all in, to allow myself to swallow the pleasure amongst all of the pain.

And in doing so, I stumbled upon the greatest gift of all in falling in love with a truly exceptional man. A man that makes me feel so seen and so heard. A man that cooks for me. A man that makes me feel a depth of happiness that I haven’t felt before, and never thought I would feel. I think the difference is though, my happiness isn’t dependent upon him, but enhanced by being with him. 

I found myself initially questioning if I was falling in love with him or falling in love with the person I became when I was with him. Someone comfortable in her own skin, someone proud of who she is and what she has overcome. Someone who has grown and is continuing to grow. Someone who has gone to the core of it all to find a form of peace and understanding. Someone who has finally found happiness, found meaning and found heart bursting joy filled love. 

Because in finally being able to fully recognise myself, in liking myself, I have also learnt to love myself.

I am no longer living off crumbs, contorting myself to please someone else or dismissing my own needs to serve others. I am, for the first time in my life, completely satiated and content in ways I never thought possible. 

I am still doing my Single Lady Dinners... but this time it isn’t to prove anything to anyone. This time it is to nourish. To nurture. To look within, to check in, to say ‘hey, it’s okay to feel scared and feel okay.’ It’s my time.  

This is one of those simple dinners that you can prepare in less than five minutes and forget about. It’s no mess, no fuss and can be easily adapted to make for one solo lady dinner or a dinner party for the masses. A bed of greens cradles the barramundi fillet and once baked I serve it with sushi rice which captures its soy, mirin and sesame sauce.

The parcels themselves are a cinch to make and I wrap each fillet individually to make serving easier at the end. I tear a 50cm sheet of aluminium foil and then place a 30cm sheet of baking paper on top of it. From here I layer my bed of greens, my fish fillet and my seasonings on top, then wrap it into a leak proof parcel folding the baking paper first and then the foil around it.

+ 1 cup of Asian greens - I prefer bok choy and snow peas

+ 200g fresh barramundi fillet, with skin on

First things first prepare your parcel by layering your aluminium foil and baking paper, as above. Then I make my sauce by mixing mirin, soy sauce, brown sugar and a few drops of sesame oil (not too much, as it can be overpowering) till the sugar is dissolved. I roughly chop a handful of greens, usually what is in my fridge, but more often than not bok choy and snow peas, and place them on the baking paper. 

Mix 30ml light soy sauce with 30ml mirin, 1 tsp brown sugar and a drizzle of sesame oil. Put greens in baking paper, lined with aluminium foil, place pieces of barramundi on top. Pour over sauce. Add garlic, shallot, ginger and coriander. Bake at 200 degrees for 30 minutes.

To serve, empty the contents of each parcel into a bowl filled with one cup of cooked rice. 

More and more it seems that a lot of my friends are becoming gluten or dairy intolerant. Thankfully this recipe comes to the rescue when celebrating something with them. Bake this and you will experience the kind of moistness you can only get from baking with olive oil in a cake. 

+ 200 g caster sugar, plus 2 tablespoons for lemon strips

+ 3 large free-range eggs, at room temperature

+ additional lemon, optional, for decorating

Preheat the oven to 170 °C. Grease a 20-cm springform tin with olive oil and line the base with baking paper.

In a small bowl, combine the hazelnut meal, bicarb soda, lemon zest and sea salt.

Place the olive oil, sugar and eggs in a large bowl and beat with an electric hand blender on high speed for 3 minutes or until the mixture is pale and resembles thickened cream.

Reduce the speed to medium–low and add the vanilla, beating continuously. Once combined, add the hazelnut mixture and stir gently with a spatula.

Pour the batter into the prepared tin and bake for 40–45 minutes or until the sides are set but the centre still looks slightly damp.

Cool in the tin for 10 minutes on a wire rack, then remove the cake from the tin and set aside to cool.

To serve, dust with icing sugar and sprinkle with a little extra lemon zest. You can finely grate the zest or, with a second lemon, use a vegetable peeler to peel long, thick strips from the lemon. Thinly slice the strips, place them in 2 tablespoons of caster sugar and rub in with your fingertips until combined. Place on top of the cake and serve with crème fraiche. 

Store leftovers in an airtight container at room temperature for up to 2–3 days.

Cook, author and Youtimer Charlotte Ree reveals how she learned to love herself during a journey of discovery through cooking in solitude.

I automatically feel for anyone who tells me they are limiting their fat intake. 

By doing so – they are legitimately making their life harder and at this stage of 2022, who needs that?

Re-educating clients (and anyone who will listen) that fats are, in fact, a crucial and very beneficial part of our day-to-day diet is one of my greatest joys. 

Watching the shift in people that begin to trust good fats and start to make them a regular part of their diet is a really beautiful journey to witness. 

Way back in the olden days (early 90s), our beloved fats were receiving quite the bad rap. We were advised to limit eggs, switch out butter for margarine, opt for fat-free salad dressing over olive oil combos and cut our hair like Jennifer Aniston. There was a lot going on. 

By adhering to these suggested swaps, we created a generation of individuals that were essentially ripping themselves off from vital nutrients that healthy fats provide. 

We focused on consuming highly processed margarines, salad dressings, and dairy products, that created a negative impact on several systems within the body, from inflammation to poor digestion, dysregulation of blood sugar levels and malnourishment.

The lesson was that we truly thrive on food in its most natural state and thankfully the shift back to whole foods is well under way. 

We should all be grateful for ongoing research that has worked double time to right these nutritional wrongs and deliver us with scientific evidence proving that fat is a necessary component for our wellbeing. Let’s examine this statement a little closer…

In comparison, fats derived from (predominantly) whole foods have been linked to a variety of cellular functions, including signaling, cell membrane fluidity, and structural maintenance. 

These beautiful fats also help to regulate the nervous system, blood pressure, blood clotting, glucose tolerance, and inflammatory processes (Gammone et al., 2018). 

We’ve all heard that opting for a whole food diet supports a healthier lifestyle and the above studies drive this theory home by highlighting the diminishing qualities of trans fats on our health, versus the myriad of benefits that omega 3 fatty acids provide. 

Rather than telling you what not to eat, let’s shine a light on some potent sources of healthy fats to include in your diet:

Contains valuable plant compounds known as antioxidants (in the form of Vit E). Olive oil is a monounsaturated fat which is renowned for its ability to lower elevated cholesterol levels and protect against cardiovascular disease. 

Think walnuts, linseeds and chia seeds. These beauties are rich sources of omega 3 fatty acids. Potent for maintaining and supporting your brain health as well as protecting your eyesight. 

Provides both monounsaturated and polyunsaturated fats, a source of oleic acid which has been linked in numerous studies as a way to combat inflammation in the body as well as better blood sugar management. 

All the fat contained in an egg is found in its yolk. Not only does the egg yolk contain healthy unsaturated fats, it contains a profound amount of fat-soluble nutrients like vitamins A, D, and E, and the antioxidants lutein and zeaxanthin. 

These nutrient dense parcels are really Mother Nature’s way of giving our body a big nutritious hug! 

Such as sardines, cod and salmon also provide us with omega 3 fatty acids. They contain a higher count of good fats compared to larger, warm water species such as tuna and crab. Omega 3 fatty acids are anti-inflammatory as well as immune boosters. 

Challenge: To make sense of the suggestions above and to embody them for yourself. 

We challenge you to include a half to whole avocado into your day for the next 14 days. We promise you will notice a positive shift. 

You can add the avocado to smoothies, salads or enjoy it with veggie sticks or seeded crackers as a hearty snack. 

Combine all the ingredients in a bowl and mash together until the consistency is smooth and everything is well combined. 

Gammone, M., Riccioni, G., Parrinello, G. and D’Orazio, N. (2018). Omega-3 Polyunsaturated Fatty Acids: Benefits and Endpoints in Sport. Nutrients, [online] 11(1), p.46. Available at: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357022/.

Ginter, E. and Simko, V. (2016). New data on harmful effects of trans-fatty acids. Bratislava Medical Journal, 117(05), pp.251–253.

Throw out your early 90s diet mindset once and for all, and embrace good, whole fats on your plate.

Clementine Day is the cook and photographer behind Some Things I Like to Cook, an evolving project that celebrates the joy of food, drawing a meaningful connection between food, people and play.

With a relaxed and unfussy approach, Clementine's recipes empower even the most inexperienced of cooks to create memorable experiences based around the simple act of eating and entertaining.

Here, Clementine shares an easy to follow recipe for Marinated Zucchini Crostini, relaxed grazing fare perfect for al fresco drinks with friends.

Using a mandolin, slice your zucchini longways to create long ribbons, I like to do them at about 2-3mm thick. Leaving half of them raw, fire up the barbecue or griddle pan and sear the other half until nice charred lines appear. 

Meanwhile, in a container big enough to fit all of your zucchini, add the lemon zest and juice, olive oil, garlic, chilli flakes, caraway seeds and salt. 

Add both the raw zucchini and the cooked zucchini to the marinade, along with the mint leaves and chives and toss through well. Put the lid on the container and store in the fridge for a few hours or overnight.

Closer to when you’re ready to serve, preheat oven to 180 C and line a large baking tray with baking paper. Slice up your baguette and brush both sides with a little olive oil. Lay out onto your prepared tray and put in the oven for 8-10 minutes, stopping halfway to flip them all over. They should be golden brown and crispy. Cook for a little longer if you find you need to.

When the crostini have cooled, smear each one generously with some cottage or goats cheese and top generously with the marinaded zucchini. Best enjoyed fresh once assembled. 

Cook and author Clementine Day invites you to her table with this exclusive recipe for youtime. Try out this easy entertaining fare, perfect for relaxed al fresco drinks with friends. 

Cook and author Clementine Day invites you to her table with this exclusive recipe for youtime.

Clementine Day recipe on youtime

With most of us living in shared households, and spending more of our days working from home, it’s never been a more appropriate time to learn how to set up and use a sacred space at home - a special place you can retreat to even for five minutes of your day for the purpose of re-charging your energy and keeping yourself grounded.  

A sacred space is a defined place which provides a focal point for practising mindfulness and reconnection to ourselves.

It can be as small as the space on top of your bedside table, or it can be a quiet corner of your bedroom, a pillow placed on the floor near a sunny window, a space on your patio or even a spot out in the garden.  

Your sacred space should feel comfortable, inspiring, safe and calm and be authentic to you, as its main purpose is to help anchor and ground you into the present moment. 

A sacred space is not necessarily for religious or spiritual purposes (although it definitely aligns with both) but rather is a designated area in your home set up as a visual reminder to take some time each day to practice self care.

A sacred space can be used in a number of ways, as long as it is meaningful and enjoyable to you.  

This could be taking time out for reading, for writing or journaling, for meditating, drinking your morning tea or coffee, exercise and dance, prayer, calling a loved one, listening to music or a podcast or for doing something creative like knitting or drawing. 

It’s about finding some quiet time in your busy day to slow down to do something that brings a little joy to your heart.

We are often so caught up in the busyness of life that we rarely take any time for reconnecting to ourselves.  

Work, family, running a household, kids activities, school events, social outings, business;  all of this keeps us busy that we can lose sight of setting time aside for any type of self-care. 

What I have learned, especially over the last two years, and what I now make priority in my life is carving out time for myself, time to connect inward and recharge my batteries, and I do this to maintain my own health and wellbeing. 

My sacred spaces at home (I have a couple!) include my bedside table, and a corner in my home office with an armchair and big comfy cushion alongside a cabinet with special pieces like crystals, candles and plants. 

I have made meditation a daily practice, and along with that, I intentionally created small sacred spaces in my home where I like to spend time doing this. 

You might like to display a collection of some personal objects that are meaningful to you, things that have sensory appeal to help you with relaxation. 

Some may like to create a small altar which could be on top of a console, a sunny windowsill or a side table. It can be as elaborate or minimal as you like. 

Some examples include photos of loved ones, books, a salt lamp, plants or flowers, incense, a diffuser with essential oils, candles, crystals, sea shells from beach holidays, spiritual deities, or beautiful textiles like silk. 

The important thing is that you feel connected to whatever you display in your sacred space. 

Each morning I like to light some incense or a candle and then I intuitively select a crystal from my  altar to use for my meditation, it’s become somewhat of a daily ritual. I also like to give thanks by expressing gratitude afterward. 

This helps to ground me and set a positive tone for my day, so that I feel like I can handle anything that gets thrown my way. 

A sacred space is a unique and intentional space that anyone can create in their home which helps facilitate daily practice of mindfulness and self-care. 

It can evolve and change with you over time, but it will always be there to serve as your own source of support and inspiration.

Smokeless Ritual Incense - Ground

Pod Candle - Midnight

Enjoy yoga, bikram, hot yoga, sweaty practice, pilates and general exercise on a beautifully printed mat with enhanced grip technology.
 Natural reversible rubber base with joint protection and unmatched support.
 Zero odour. No toxic smell.
 Free from silicone, toxic glue, and phthalates.
 Eco-friendly, biodegradable, recyclable and naturally antimicrobial.
 Water-based inks.
 Passed RoHS and Colour Fastness Testing.
 Machine washable (according to our care instructions), then hang to dry.
 Dimensions: 1780mm x 610mm, 3.5mm thick
 Weight: 2.5kg
 HOW TO USE START
 Before you use your Maat, spritz a touch of water across the surface to enhance grip.
 After use, wipe down with water or a 50/50 mixture of apple cider vinegar and water. Alternatively, you can place it in a delicate machine wash in cold water.
 To ensure the longevity of your Maat, we recommend avoiding bleach and softeners and excessive heat or direct sunlight. 
 Air dry before rolling.
 HOW TO USE END
 MATERIAL STARTNatural tree rubber base + Recycled PET suede top
 MATERIAL END
 EDITORS NOTES START
 Australian owned and sustainably produced with natural tree rubber, Maat World yoga mats are both beautiful and consciously made.
 Maat refers to the ancient Egyptian concepts of truth, balance, order, harmony, law, morality and justice, and the goddess who personified them. Striving for a balanced life is the essence of youtime, and coming to the mat - whether it be in meditation, yoga, or higher intensity practice - is a vital element of this purpose.
 For every purchase, a tree is planted via non-profit reforestation charity One Tree Planted.
 Eco-friendly, biodegradable, recyclable and naturally antimicrobial, you can rest easy in this knowledge on your Maat World mat.
 EDITORS NOTES END

Tiger Yoga Mat

Ritual Brass Incense Holder - Plinth

We learn how to intentionally create a defined retreat in your home or garden with the purpose of practising what is meaningful to you, from interior stylist Michelle Hart.  

Colour

360 Diffuser Noir

Black

Title

Ylang Ylang Pure Essential Oil 8ml

Default Title

Enjoy yoga, bikram, hot yoga, sweaty practice, pilates and general exercise on a beautifully printed mat with enhanced grip technology.
 Natural reversible rubber base with joint protection and unmatched support.
 Zero odour. No toxic smell.
 Free from silicone, toxic glue, and phthalates.
 Eco-friendly, biodegradable, recyclable and naturally antimicrobial.
 Water-based inks.
 Passed RoHS and Colour Fastness Testing.
 Machine washable (according to our care instructions), then hang to dry.
 Dimensions: 1780mm x 610mm, 3.5mm thick
 Weight: 2.5kg
 HOW TO USE STARTBefore you use your Maat, spritz a touch of water across the surface to enhance grip.
 After use, wipe down with water or a 50/50 mixture of apple cider vinegar and water. Alternatively, you can place it in a delicate machine wash in cold water.
 To ensure the longevity of your Maat, we recommend avoiding bleach and softeners and excessive heat or direct sunlight. Air dry before rolling.HOW TO USE END
 MATERIAL START Natural tree rubber base + Recycled PET suede top
 MATERIAL END
 EDITORS NOTES START
 Australian owned and sustainably produced with natural tree rubber, Maat World yoga mats are both beautiful and consciously made.
 Maat refers to the ancient Egyptian concepts of truth, balance, order, harmony, law, morality and justice, and the goddess who personified them. Striving for a balanced life is the essence of youtime, and coming to the mat - whether it be in meditation, yoga, or higher intensity practice - is a vital element of this purpose.
 For every purchase, a tree is planted via non-profit reforestation charity One Tree Planted.
 Eco-friendly, biodegradable, recyclable and naturally antimicrobial, you can rest easy in this knowledge on your Maat World mat.
 EDITORS NOTES END

Moons Yoga Mat

Immerse yourself in our world of holistic beauty and well-being and receive 10% off your first order.

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Free standard shipping on Swedish orders over 500kr*

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Immerse yourself in a world where you will be enlightened, delighted and inspired. Discover something new to you, learn from the experts, join the conversation.

Youtime is grounded in community, and we are on a mission to elevate the voices of creatives, experts, tastemakers and thought leaders who can open up our world to their unique experience and wisdom. We call them Youtimers.

Live in harmony with your surroundings. Seek sanctuary in your space, and find your way home. 

Interior Stylist and Youtimer Michelle Hart shares how to bring the natural environment indoors to help replenish our life force energy, rejuvenate our bodies and reinvigorate our minds.

The Berry Ripple blanket in CURIO’s patchwork check is knitted from the finest Merino wool yarn (21 microns) for unparalleled softness and durability.
Blanket edges are finished by hand, and the CURIO label affixed to each blanket is embroidered in Central Victoria from Australian cotton and attached by hand.
185cm x 140cm
MATERIAL START
<meta charset="utf-8"> 100% Australian Merino wool
MATERIAL END
EDITORS NOTES START
CURIO Practice is informed by the concept of the traditional curio cabinet, where heirlooms and items of wonder are collected and displayed.
Their blankets and cushions are designed with the intention that their owners will also treasure them, and pass them down, with one marked difference: They should be used and enjoyed, not kept in a cabinet to collect dust.
With their instantly recognisable check and patchwork designs in eye-popping colours CURIO’s homewares are made with ultra fine verified Australian Merino wool, making them not only a gorgeous interiors moment in your home, but a cosy and comfortable one on which to rest and keep warm.
EDITORS NOTES END

Berry Ripple Patchwork Blanket

Polished Silver Cutlery Set 8pc

Matcha Genmaicha is a smooth and balanced blend of antioxidant rich matcha, freshly steamed sencha and toasted brown rice.
 This calming ‘popcorn-like’ tea is a delightful beverage enjoyed alone, or paired alongside food to cleanse the palate and aid digestion. Best consumed in ample quantities throughout the day.
 Tasting notes: Bright green infusion with notes of buttered popcorn, chestnut, and spinach.
 Origin: Haruno Mountains, Shizuoka, Japan.
 HOW TO USE START
 Brew hot Measure: 1 tsp (3g) per 250 ml or 8 oz Temperature: Temperature: 80-90°C 1st infusion: 1-2 minutes 2nd infusion: 30 seconds Brew cold Measure 3 tsp (9g) per 1000 ml, refrigerate 4-12 hours to desired strength. Strain and serve with ice.
 HOW TO USE END
 INGREDIENTS START
 Organic sencha green tea (50%), toasted brown rice, ceremonial grade matcha green tea
 INGREDIENTS END
 EDITORS NOTES START
 We all, at times, need to pause and be present in the moment. This can be a daily ritual, or something our body and mind signals to us when we need it most. 
 A traditional Japanese tea ceremony is provides the perfect opportunity to be still and savour.
 Parlor Tea specialise in organic Japanese green tea. They say: ‘We believe that by taking time out to experience tea’s associated rituals we can begin to slow down, connect and nourish both our bodies and our minds.
 ‘We exist to share the health benefits, unique qualities, joy and stillness that come from a single cup.’ 
 EDITORS NOTES END

Matcha Genmaicha Caddy 75g

Sourced directly from the plantation, both the ginger and lemongrass are full of flavour, and offer a light and uplifting herbal infusion.
 This naturally caffeine free blend can help relieve indigestion and calm an upset stomach. Refreshing lemongrass is perfectly balanced by the zest of ginger, offering an invigorating herbal tea.
 This smooth blend can be served hot, or chilled over ice, with a slice of lemon. This blend is caffeine free.
 HOW TO USE START
 Place 1 pyramid into a cup (250ml) and add boiling, filtered water at 75ºc–85ºc. Allow to infuse for 3–5+ minutes, and then remove the bag and serve.
 HOW TO USE END
 INGREDIENTS START
 Certified Organic Ingredients Lemongrass (Cymbopogon citratus), Ginger (Zingiber officinale)* *Fair trade ingredients.
 INGREDIENTS END
 EDITORS NOTES START
 A family run business that places purpose and core values at the heart of all they do. From a commitment to transparency in their endeavours to source all ingredients from sustainable and fair trade origins, and meaningfully and positively impact the lives of growers and their families, to supporting the individual on a journey to wellness by creating products that offer optimum therapeutic benefit - and taste delicious.
 EDITORS NOTES END

Lemongrass & Ginger Pyramid Tea Bags

Abstract Bud Vase

Ember Candle - Algae

Parlor Tea's bamboo matcha whisk (chasen) is made from sustainably harvested bamboo, aged for over 1 year, then handcrafted by artisans into a 100 prong whisk.
 The purpose of this traditional matcha tool is to mix the matcha powder and hot water together to make matcha tea (usucha), and to create a layer of small bubbles on the surface of the liquid that are important to the delicious experience of drinking ceremonial matcha green tea.
 HOW TO USE START
 Care instructions Soak the prongs in warm soapy water for 3 minutes before the first use. Rinse well. After each use, rinse the whisk and gently shake dry.
 HOW TO USE END
 INGREDIENTS START
 INGREDIENTS END
 EDITORS NOTES START
 We all, at times, need to pause and be present in the moment. This can be a daily ritual, or something our body and mind signals to us when we need it most. 
 A traditional Japanese tea ceremony is provides the perfect opportunity to be still and savour.
 Parlor Tea specialise in organic Japanese green tea. They say: ‘We believe that by taking time out to experience tea’s associated rituals we can begin to slow down, connect and nourish both our bodies and our minds.
 ‘We exist to share the health benefits, unique qualities, joy and stillness that come from a single cup.’ 
 EDITORS NOTES END

Bamboo Whisk

Splash Check Blanket

Lamb Candle - Toast

Brushed Gold Cutlery Set 8pc

The Incense Holder is a stylish accessory to add to any shelf or surface to accompany your favourite incense.
 This handcrafted piece is one-of-a-kind.
 
 EDITORS NOTES START
 When the world stood still during the pandemic, freelance fashion photographer Chris Mohen had time on his hands and creative energy to burn.
 What began as an effort to ‘make the coffee table look nice’ became a collection of travertine, marble and granite pieces for the home - from statement coffee and side tables to decorative moments, vases and incense holders.
 Each piece is designed and hand made by Chris at the family’s workshop in the Southern Highlands.
 EDITORS NOTES END

Abstract Pebble Incense Holder

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