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"Lavender, relaxing your mind whilst pleasing your senses."
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Lavender will add a unique flavour to your dishes. Surprise your family or guests with this exotic herb.

There are just a couple of guidelines to be able to use dried lavender or lavender essence successfully: Measure the ingredients carefully. Lavandula angustifolia (the one with the sweet perfume) is the ONLY lavender to use for cooking purposes.

Buy from a reputable source, as it should be chemical free. Do not use dried lavender meant for pot pourri, as it may contain other perfumed oils.

With these guidelines in mind, happy cooking!

Lavender Scones

3 ½ cups self-raising flour
300mls cream
200mls lemonade
2 teaspoons Mt Baimbridge Lavender culinary lavender

Sift flour, add Mt Baimbridge Lavender culinary
lavender and stir. Combine lemonade and cream. Create a well in the flour mix and pour wet ingredients into it. Mix and knead well together. Roll out about 3cms thick on floured board. Cut into rounds and place on a lightly
greased tray, brush tops with milk and cook about 20 minutes in a hot oven (200°C) or until nicely browned.

Blueberry and Lavender Muffins

2 cups self–raising flour
1 tablespoon Mt Baimbridge Lavender culinary lavender
1 ½ cups blueberries (fresh or frozen)
½ cup sugar
1 cup plain yoghurt
1 egg· ½ cup milk
2 ½ tablespoons melted butter

Lightly beat the egg and mix with the yoghurt and butter. In another bowl, mix the flour, Mt Baimbridge Lavender culinary lavender, blueberries and sugar together. Add the egg mixture to the dry ingredients and stir together. Stir in the milk. Spoon the muffin mixture into a greased muffin pan. Bake at 190°C for approximately 20 minutes. Makes 12 muffins.

Lavender Shortbread

225g plain flour
115g castor sugar
250g softened butter
115g rice flour
1 ½ tablespoons of Mt Baimbridge Lavender culinary lavender

Sift the flours together. Add Mt Baimbridge Lavender culinary lavender and sugar. Rub in butter and knead into a smooth dough. Turn onto a floured board and shape as desired (in a large round, cut into fingers, round balls flattened). Prick with a fork and sprinkle with castor sugar. Bake at 160°C for 30 – 45 minutes.

Savoury Cheese Biscuits

1 cup plain flour
2 tablespoons self–raising flour
125g butter chopped
2 tablespoons grated parmesan cheese
1 cup grated tasty cheddar cheese
1 teaspoon mixed herbs
1 teaspoon Mt Baimbridge Lavender culinary lavender
1 tablespoon water.

Sift dry ingredients into medium bowl, rub in butter.Stir in cheeses, mixed herbs and Mt Baimbridge Lavender culinary lavender. Mix enough water to make a soft dough. Knead on a floured board until smooth. Shape dough into a log, Wrap tightly in foil and refrigerate for 1 hour. Cut into rounds and place on greased tray. Bake in a moderate oven (180°C) for approx 20 minutes or until lightly browned.
Let cool on the tray.

Scrambled Eggs

1 teaspoon butter or oil
1 onion , 1 stalk celery chopped
1/2 green, red or orange pepper chopped
1 small can mushrooms
1 small zucchini chopped
green or black olives chopped ham
eggs, beaten with a fork (the no. of eggs depends on your needs) shredded or sliced cheese, 2 pinches of Mt Baimbridge Lavender culinary lavender, salt and pepper to taste.

Sauté all the vegetables (and meat if desired). Add the eggs, lavender, salt and pepper and cook. Remove from heat and sprinkle with a handful of cheese or cheese slices and cover with a lid to melt cheese. Serve and enjoy.