THE FISH FAT CANDLE

An olfactive ode to the art of subversion, Murray Cod Pepper Rocks is a blend like no other. Designed in collaboration with chef and sustainability stalwart Josh Niland, this bespoke scent speaks to the magic that awaits us when we push beyond the boundaries of what’s possible.

Echoing the scale-to-tail ethos Niland champions at his Sydney restaurant Saint Peter, Murray Cod Pepper Rocks is crafted using spare fat from the Murray Cod fish. Initially, it might not seem like the most enticing of introductions – but we believe we’ve created one of our most intoxicating blends to date.

At its heart, Murray Cod Pepper Rocks is a velvety, burn that brings a symbiosis of salt and earth to the surface. Distinctly marine sans the fishy smell, it’s a luxurious aroma that demands little more than the subtle notes of the Murray cod’s natural habitat – think fallen red gums and moss-covered rocks, with a touch of pink peppercorn atop a woody cedar base.

We are eternally grateful to Josh, Julia and Ben for bringing this type of craft into the conversation. It recalibrates the way I think about how candles are made, and about what other possibilities may be out there when it comes to less common mediums that may be readily available. It’s only sensible that we keep pushing the boundaries of what’s possible when it comes to sustainability.