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Studio 6, 1-7 Unwins Bridge Rd
St Peters NSW 2044

+61 414 808 205

LUMIRA is a luxury scented candle and fragrance house founded by Almira Armstrong in Sydney, Australia. LUMIRA fragrances are your luxury lifestyle essentials. Copyright 2018 Atelier Lumira.


Lumira Travels Sicily / La Bella Vita

Almira Armstrong


Travel, escape and nostalgia not only influence, but inspire all facets of the Lumira brand.  So let us take you on a sensory journey to some of our favourite places.  First stop, SICILY.

Barefoot luxury or rustic charm, the enchanting landscapes and beautiful coastline will have you at Bonjourno.  Engulfed by the aroma of lemons & oranges, Sicily is the linchpin of Mediterranean culture, the perfect blend of tradition, beauty, luxury & simplicity.

Long, lazy afternoons are spent barefoot, exploring secluded beaches and rocky coves.  With a vista of clear seas dotted with fishing boats, the only time worth noting is Aperitivo & the only decision to be made is where to indulge in the culinary delights.  Family, friends, food & laughter, this is the good life… La Bella Vita.

PACK: Missoni hat, miu miu sunglasses, Valentino studded sandals, Maslin & Co marine jaguar hide beach towel, Zimmerman floral playsuit, Philosophy Here Comes the Sun sunscreen,  Lumira Sicilian Citrus travel candle.
PLAY: Panarea Island: Pre-dinner aperitivo on the veranda of the Hotel Lisca Bianca then partying into the early hours at the famous Raya nightclub, a chic hotspot popular with the jet set.
SLEEP: Villa Sant’Andrea, Taormina Mare. Doubles from $630
Hotel Girasole, Panarea (Aeolian Islands North of Sicily) Doubles from $165
EAT: Spaghetti alle Vongole
1.4 kg vongole (baby clams)
450 g dried spaghetti
220 ml extra-virgin olive oil
1 heaped tbsp chopped garlicg½ tsp chopped red chilli
100 ml dry white wine such as pinot grigio
½ cup chopped flat-leaf parsley

Method: Soak the vongole in cold water for 12 hours to purge them of any sand or grit.  Wash them under running water.  Bring a pot of salted water to the boil and add the spaghetti, cooking until al dente.  Just after adding the pasta, heat 120 ml of the olive oil in a large heavy-based frying pan over medium–high heat.  When hot, add the vongole, garlic and chilli and turn the heat to high.  Stir once or twice as the vongole begin to cook.  When around half of the vongole have opened, season with salt to taste and add the wine.  Simmer briefly.  Add the remaining oil and parsley.  Drain the spaghetti and toss through the vongole.  Serve immediately.



Photo Credits: Yacht Charter Sicily, Dolce & Gabbana, Hotel Raya, Sophia Loren, private beach at Villa Sant’andrea, Lumira essentials (see PACK for details)