The Kindred Journal

INGREDIENTS:  4 cups watermelon, cubed into 1 inch pieces 1 1/2 cups strawberries, sliced into rounds 1 1/2 cups raspberries 1 1/2 cups cherries, pitted and halved 2 tbsp freshly squeezed lime juice 1 1/2 tsp lime zest 2 tbsp agave syrup 1 tbsp of fresh mint, finely chopped METHOD: Whisk together agave, lime juice, lime zest and mint. Prep watermelon and berries and place in a large bowl. Drizzle dressing over top and lightly toss. Garnish with some torn mint. Credit: Crowdedkitchen.com

INGREDIENTS:  1/3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 2 cloves garlic minced 1/2 teaspoon sugar or to taste 1 teaspoon salt or to taste Freshly ground black pepper to taste 4-5 medium tomatoes sliced 1/2 medium red onion thinly sliced 2 tablespoons drained capers 4 sprigs fresh basil leaves only, torn with some left intact for garnish METHOD: Whisk together olive oil, red wine vinegar, mustard, garlic, sugar, salt and black pepper to taste. Place tomatoes on a serving platter. Top with red onion and capers. Drizzle dressing over tomatoes. Garnish with torn basil and whole basil leaves. Serve immediately. Credits:Fromachefskitchen.com

Industrial skincare has trained most of us to expect total consistency: the same shade of white, the same scent, the same texture, bottle after bottle, indefinitely. At Kindred Apothecary, we work with nature instead, and nature rarely repeats itself exactly. The Character of Raw Ingredients When a formula is built on raw, unrefined ingredients like pure jojoba oil or cold-pressed mandarin peel, it is shaped by the season it was made in. A harvest from a wet spring will produce a subtly different oil than one from a dry summer. This is the nature of small-batch skincare, and we treat it as a strength rather than a flaw to correct. Colour That Shifts With the Season If a cream looks a shade deeper gold one month and softer the next, that reflects the natural variation in the botanical oils themselves. We do not use synthetic dyes or bleaching agents to force a uniform colour. If a particular jojoba harvest carries more natural beta-carotene, the finished cream will carry that colour too. Scent That Isn't Standardised We do not rely on synthetic fragrance to create a fixed, repeatable scent. Instead, the natural character of our raw ingredients comes through as it is. Shea butter can carry a slightly smokier note in one batch, aloe vera a crisper one in another. Hand-blending in small batches means these natural variations are allowed to come through, rather than being masked by artificial perfume. Texture That Reflects the Process Temperature, humidity, and the pace of emulsification can all subtly shift how a cream sets. We follow strict formulation standards to ensure every batch performs and remains safe, but the finished texture may feel slightly richer or lighter from one batch to the next. What This Actually Means A small variation between batches is a genuine sign of how the product was made: by hand, from raw and nutrient-dense ingredients, without synthetic additives used to force a uniform result. The formulation, safety testing, and barrier-supporting function stay consistent throughout. What shifts is simply the natural fingerprint of the season a batch was made in, not the quality or performance of what's inside the bottle. I

INGREDIENTS Stir Fry Sauce ½ cup low sodium soy sauce ¼ cup fresh squeezed orange juice (about 1 medium orange) 1 tablespoon rice vinegar ½ teaspoon fresh grated ginger 2 cloves garlic 1 tablespoon honey or brown sugar 1 tablespoon cornstarch or tapioca starch Stir Fry 1 lb (450g) ground beef 2 tablespoons sesame oil or olive oil 1 small yellow onion sliced 1 red bell pepper sliced 3 cups chopped broccoli florets 2 large carrots peeled and sliced 2 cups snap peas METHOD Whisk together the sauce ingredients in a small bowl. In a large pan or wok, heat 1 Tablespoon of sesame oil over medium heat. Add the ground beef and brown, breaking it up into small pieces, until no pink remains, 4-5 minutes. Transfer the ground beef to a bowl and drain the fat. Add the remaining Tablespoon of sesame oil to the pan over medium heat. Add all of the vegetables and stir to cook until almost tender, 5-6 minutes. Pour the sauce over the vegetables and bring it to a gentle boil over medium-high heat. Continue to cook until the sauce bubbles and thickens, 2-3 minutes. Add the ground beef back to the pan and stir to coat the beef in the veggies and sauce. Sprinkle with green onions and sesame seeds. Serve over white rice, coconut rice, brown rice, noodles or in a lettuce wrap. Credits:@Whatmollymade.com

Skincare shouldn't be a source of stress. For anyone managing sensitive or reactive skin, or simply the daily tightness that comes with dryness, finding a product that supports skin without adding to the problem can feel harder than it should. That is why we created the Everyday Barrier Cream. It is more than a standard moisturiser. It is a barrier-focused formula, built around what skin's own biology actually needs. Fragrance-Free, by Design Most commercial creams rely on masking agents or synthetic fragrance to create a particular scent. We have left both out entirely. Our formula is genuinely fragrance-free. Removing unnecessary additives allows the botanical ingredients underneath to do their job without competing for attention. Built on a Considered Foundation Rather than filling the formula with unnecessary additions, we chose ingredients that closely mirror skin's own natural lipids. Shea butter, rich in vitamins A and E, provides a deep, breathable layer that helps prevent moisture loss. Sunflower oil, high in linoleic acid, supports the skin barrier's structural resilience against everyday environmental stress. Camellia oil, light and fast-absorbing, sinks in almost instantly without leaving a heavy residue. Jojoba oil, structurally similar to skin's own sebum, helps skin feel balanced and hydrated without ever feeling greasy. A Genuinely Versatile Bottle While we describe it as a body cream, our community has found real versatility in this one formula, from after-sun care to everyday hydration on hands, elbows, and heels. One considered bottle covers far more ground than a cabinet full of separate products. The Result: Comfortable, Settled Skin Choosing this cream means choosing skin that feels genuinely comfortable, without stinging, tightness, or irritation, just a soft, resilient barrier doing what it is meant to do. Part of Our 10% Profit Pledge Ten percent of our net profits each year are pledged to Australian charities supporting women, children, and families in need, a commitment that reflects the same values behind this formula and everything else we make.

INGREDIENTS 120 g / ½ cup dry farro (or quinoa if GF) 2 ears of corn 2 small zucchini, cut into thick slices olive oil 20 cherry tomatoes 1 red pepper 4 celery sticks (or 2 long stalks) 1 large spring onion 1 cup cooked chickpeas 10 g / 1/3 oz fresh basil (or mint) leaves, finely shredded DRESSING 1 garlic finely grated 30-45 ml / 2-3 tbsp lemon juice and zest of 1 lemon, adjust to taste 45 ml / 3 tbsp extra virgin olive oil 10 ml / 2 tsp maple syrup salt and pepper, to taste mild chilli flakes (I like fine Korean chilli flakes), to taste (optional) METHOD SALAD Rinse farro well and cook it in plenty of water until tender but still chewy – I find that 35-40 minutes is the sweet spot. Drain and allow it to cool. Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife. Start on the dressing while the corn grills. Brush zucchini with a small amount of oil on both sides, season and place on the hot griddle pan. Allow them to cook undisturbed until you get nice char marks on one side, flip and cook until you get the char marks again. Take the zucchini off the pan and allow them to cool and chop into smaller pieces. Prepare the remaining vegetables by cutting cherry tomatoes into quarters, pepper and celery sticks into thin slices and mincing the spring onion very finely. Combine cool farro with chickpeas, grilled zucchini, corn kernels, remaining vegetables and shredded basil in a large bowl. DRESSING To make the taste of garlic a little less punchy, combine grated garlic with 2 tbsp of lemon juice in a small bowl and set aside for 10-15 minutes while you crack on with the rest of the salad. Combine all the dressing ingredients in a small bowl or a jar with a lid – add another tablespoon of lemon juice if liked. Stir vigorously to combine or put the lid on the jar and shake very well. Season with salt, pepper and chilli to taste. Credits: @Lazycatkitchen.com  

Derived from the succulent leaves of the aloe plant, aloe vera has held a place in traditional apothecary practice for centuries. It contains a genuinely wide range of natural components, including vitamins, minerals, saccharides, and amino acids, which is part of why it remains such a consistently useful ingredient in skincare. An Immediate, Cooling Comfort Aloe vera offers a genuinely cooling sensation on application, which is part of why it is so often reached for on skin that feels warm, tight, or generally under strain, whether from sun exposure, dryness, or everyday irritation. Genuine, Lasting Hydration Unlike water-based ingredients that sit briefly on the surface before evaporating, aloe vera acts as a moisture-binder, helping skin hold onto hydration rather than simply delivering a brief, surface-level effect. The result tends to be a plumper, more resilient feel that lasts well beyond initial application. A Supportive Role in Our Formulas In our Everyday Barrier Body Cream, aloe vera works alongside the formula's other ingredients, including camellia oil and coconut oil, to support overall texture and comfort. It is included for what it reliably contributes to a formula, not for any single dramatic effect. A Light, Breathable Finish Comfort should never feel heavy. Aloe vera helps create a light, breathable layer on skin, without the sticky or occlusive feel sometimes associated with heavier synthetic ingredients. It offers clean, straightforward comfort, letting skin feel cared for without feeling coated.

INGREDIENTS: For Herbed Ricotta 82 grams ricotta cheese 2 basil leaves chopped finely 1 teaspoon fresh oregano chopped finely 1 teaspoon fresh thyme chopped For Salad 2 tablespoon olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt or to taste 1/4 teaspoon pepper or to taste 450 grams heirloom tomatoes cut into 1/2 inch slices 1/2 English cucumber sliced 6 radishes sliced 1/2 red onion sliced 1 serrano pepper chopped 6 grams basil leaves chopped 1 tablespoon oregano leaves METHOD: In a small bowl combine the ricotta cheese with the basil, fresh oregano and thyme. Set aside.  In another small bowl whisk together the olive oil, balsamic vinegar, salt and pepper. Arrange the tomato slices, cucumber, radishes and onion on a large platter then drizzle with the dressing. Season with salt and pepper if needed, then top with serrano peppers and dollop ricotta mixture evenly over the tomato slices. Garnish with fresh basil and oregano. Serve immediately. Credit: @Jocooks.com

INGREDIENTS: Chickpeas 260g chickpeas rinsed, drained, and dried 13g olive oil 1g ground cumin 1g ground chili powder 0.5g cayenne pepper 1g salt Salad 173g pearled couscous 195g chopped cucumber 225g halved cherry tomatoes 60g chopped Kalamata olives 15g finely chopped flat-leaf parsley 75g jarred roasted red bell pepper diced, optional Crumbled feta cheese optional Dressing  60g red wine vinegar 30g Dijon-style mustard 0.5g dried oregano 108g olive oil 20g honey 1 large lemon METHOD: Roast Chickpeas: Preheat oven to 400°F. Thoroughly dry the rinsed chickpeas—using a salad spinner works great. Add the chickpeas to a bowl with oil and spices. Toss to coat. Spread on a lined sheet pan and roast for 18–22 minutes, shaking halfway. I like them best at 20 minutes—crispy but not too hard. Couscous: Prepare according to package directions.Dressing: Zest a lemon for 1/2 tsp and juice it for 3 tbsp. Add everything to a jar, then season to taste (I use 1/2 tsp salt & 1/4 tsp pepper). Seal and shake well. Taste and adjust if needed. Assemble: Add cooled couscous to a large bowl then add in the veggies and cooled chickpeas. Drizzle on dressing only to what you’ll eat that day—salad doesn’t sit well once dressed. Sprinkle feta on each serving, if desired. Credit:@Chelseamessyapron.com

Helianthus Annuus, or sunflower seed oil, plays a supporting role across several of our formulas, including our Everyday Barrier Body Cream. It is a light, golden oil, valued less for any single standout property than for how reliably it performs alongside everything else in a formula. What It Offers Sunflower oil is genuinely rich in Vitamin E, one of its most notable natural sources. As an antioxidant, Vitamin E helps protect skin cells against everyday environmental stress. It is also high in linoleic acid, an essential fatty acid the body cannot produce on its own, sometimes informally referred to as Vitamin F, though it is a fatty acid rather than a vitamin in the strict sense. Linoleic acid plays a genuine structural role in skin, helping hold cells together in a way that supports the barrier's ability to retain moisture. Sunflower oil is also non-comedogenic, meaning it does not clog pores, which is part of why it suits a broad range of skin types without adding heaviness to a formula. Its Role in Our Formulas In our Everyday Barrier Body Cream, sunflower oil works alongside a wider group of ingredients, including camellia oil and coconut oil, rather than carrying the formula on its own. Its contribution is largely textural: helping the cream spread easily and absorb without leaving a heavy or coated feeling behind, useful in a 500ml pump bottle meant for daily, practical use.

Our days are spent blending botanicals in the apothecary. Our evenings, more often than not, are spent in the kitchen. Few rituals of care feel as significant as preparing a meal for the people closest to us. It is where the day gets talked through, where stories surface, and where a family finds its way back to the same table. Connection as a Value, Not Just an Ingredient Wellness, to us, is not limited to what goes onto skin. The environment a family creates around itself matters just as much. In a schedule that rarely slows down, the dinner table remains one of the few places that genuinely does. This is the thinking behind opening up our Family Table archive. A Considered Collection In the same way we source ingredients for our formulas, we take care with the recipes we share. These recipes are not included to fill space. They are shared in the hope they offer a small, genuine moment of connection in someone else's home, the same way they have in ours, whether that is a slow Sunday roast or a quick, fresh weeknight salad. An Open Invitation Apothecary tradition has always involved a degree of shared knowledge. We would like this part of the journal to work the same way. If there is a family recipe that reliably brings people together, or a dish that simply smells like home, we would welcome hearing about it. With permission, we would be glad to feature reader recipes in future newsletters and posts. Skincare is our craft. Connection, in its own way, is just as central to why we do it.

On the ingredients panel of our Everyday Barrier Body Cream sits a name that reads more complicated than it is: Caprylic/Capric Triglyceride. More commonly known as fractionated coconut oil, it is a genuine staple across our range, the ingredient that bridges rich, protective care with a cream that still sinks in properly. Where It Comes From Caprylic/Capric Triglyceride is derived from coconut oil through a gentle fractionation process, one that removes the longer-chain fatty acids and leaves behind the medium-chain triglycerides responsible for its performance. The result is a highly stable, liquid form of coconut oil that stays fluid at room temperature and does not clog pores, a refined, purified form of the original oil rather than a synthetic substitute. What It Offers Skin This ingredient creates a light barrier on the skin's surface that helps lock in hydration, without the heavy residue often associated with richer oils. It also works as a genuine emollient, softening and smoothing skin's texture, particularly useful for dry elbows, knees, and hands that see constant use. Because it is so stable and pure, it is well tolerated even by sensitive skin, which is part of why it suits the youngest members of a family as readily as the oldest. It also plays a functional role in the formula itself, helping the other oils in a blend disperse evenly through the cream, so the finished product spreads consistently rather than unevenly. Its Role in Our Formulas Good formulation is a matter of balance. We use coconut oil because it allows us to build a genuinely high-performing cream that is still easy to pump and effortless to apply. Where shea butter provides a thicker layer of protection, coconut oil keeps the overall feel light and breathable, working alongside it rather than competing with it. It is one of the quieter ingredients in the formula, doing consistent, unglamorous work that makes the rest of the cream function as intended.

INGREDIENTS: Chicken 3 garlic cloves, finely chopped 1 tablespoon ground cumin 1 tablespoon olive oil 1 tablespoon paprika ½ teaspoon freshly ground black pepper ½ teaspoon dried oregano 1½ teaspoons kosher salt, divided 2 lemons 1 (4-4½ pound) whole chicken Green Sauce 1 cup (packed) cilantro leaves with tender stems 1–2 medium jalapeños, coarsely chopped 1 garlic clove, finely chopped 1 tablespoon extra-virgin olive oil 2½ teaspoons fresh lime juice ¼ teaspoon kosher salt ⅓ cup mayonnaise Salad 1 English hothouse or cucumbers, cubed 1 firm-ripe avocado, cubed 3 scallions, thinly sliced 1 tablespoon plus 1 teaspoon fresh lime juice 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt ½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving METHOD: ChickenStep 1Arrange rack in middle of oven; preheat to 400°. Mix garlic, cumin, oil, paprika, pepper, oregano, ½ tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture. Step 2Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds. Step 3From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet. Step 4Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165º, 50-60 minutes total. Step 5Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices. Green SauceStep 6Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use. Do Ahead: Green sauce can be made 5 days ahead. Cover and chill. SaladStep 7Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and ½ cup cilantro in a large bowl. Sprinkle with more cilantro. Step 8Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside. Credit:@Epicurious.com

INGREDIENTS: 3 cups Cherry tomatoes 1 medium Red onion ¼ cup finely minced Parsley ((loosely packed)) ¼ cup Lemon juice 3 tbsp Olive oil 1 ½ tsp Flaky salt ((see notes)) 1 tsp freshly cracked Black pepper, to taste METHOD: Start by slicing the cherry tomatoes in half, lengthwise. Next, thinly slice the red onion lengthwise, the thinner the slices, the better. Add the tomatoes and onions into a large bowl. Add the chopped parsley into the bowl, along with the lemon juice, olive oil, kosher salt and black pepper. Toss to combine and add more salt or pepper if needed. Let the salad sit on the counter for 30 minutes before serving. Credit: @Munchingwithmariyah.com

For anyone managing sensitive or reactive skin, the world of scented skincare can feel like a minefield. We appreciate the character botanicals bring to a formula, but we also know that for some skin, even the most natural essential oil can be enough to trigger irritation. When we set out to build our Fragrance Free Hand Cream, we knew it needed to be more than simply "unscented" in name. It needed to genuinely support hands that are already under strain. Formulated for Genuine Neutrality Most commercial hand creams rely on masking fragrances to disguise the scent of their underlying ingredients. We took a different approach. Using ECOCERT and COSMOS approved, plant-based ingredients, we built a formula that is naturally neutral rather than artificially masked. It does not carry the sharper, more clinical scent of an unscented commercial product, and it does not carry the character of a scented one either. What is left is simply the ingredients themselves. What "Unscented" Actually Offers This formula is designed to mirror the skin's own natural lipids, helping support a compromised barrier rather than working against it. Leaving out synthetic fragrance and essential oils removes a significant source of potential irritation, lowering the likelihood of stinging or contact sensitivity. We formulated it to support the skin's natural pH balance, which is often disrupted in skin that is dry, reactive, or under strain. And because it contains nothing that needs to be used with caution, it is gentle enough for every member of the family, from newborns through to grandparents. Part of an Everyday Routine Skincare should feel considered, not stressful. Whether it is being used on skin that is currently reactive, or simply as a reliable daily cream that will not clash with a favourite fragrance elsewhere in a routine, this hand cream is built to be dependable. Part of a Larger Commitment As with every Kindred Apothecary product, a purchase supports more than the skin it is used on. Ten percent of our net profits each year go toward Australian organisations supporting women and children in need, a commitment that sits behind everything we make, this hand cream included.

INGREDIENTS: 12 ounces  (340g) spiral pasta, such as cellentani, cavatappi, or fusilli ¾ cup pasta water 2 small zucchini, sliced into very thin rounds* 1 small yellow squash, sliced into very thin rounds* 1 tablespoon fresh lemon juice 1 teaspoon sea salt Freshly ground black pepper ¼ cup toasted pine nuts ½ cup fresh basil leaves Red pepper flakes, optional Pesto ½ cup toasted pine nuts 2 tablespoons fresh lemon juice 1 small garlic clove ¼ teaspoon sea salt Freshly ground black pepper 2 cups basil leaves ½ cup extra-virgin olive oil ¼ cup freshly grated Parmesan cheese, optional METHOD: Make the pesto: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and several grinds of pepper and pulse until well chopped. Add the basil and pulse to combine. With the food processor running, drizzle in the olive oil and pulse until combined. Add the cheese, if using, and briefly pulse to combine. Set aside. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop up ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature. In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste. Top with the pine nuts, fresh basil, and red pepper flakes, if using. Serve the salad at room temperature. Credit:@Loveandlemons.com