Recipes - Lemon Myrtle Fragrances


Below you'll find some of our favourite recipes, both of our own creation, by family and friends, and other published favourites. 

Lemon Myrtle Simple Syrup

1 cup strong Lemon Myrtle Tea

1 cup white sugar

1/4 cup corn syrup

  • In a saucepan, mix the tea with the sugar
  • Boil for 8 minutes, then cool
  • Add corn syrup


Store in the fridge, and enjoy in cocktails, baking, and over bacon!

Our thanks to SBS Food for this recipe

Immunity-Boosting Tumeric Lemon Myrtle Tea

50g ginger, peeled and grated

50g fresh turmeric, peeled and grated

2 cinnamon sticks

200ml lemon aspen syrup (see note)

4 fresh lemon myrtle leaves, or use Lemon Myrtle Tea

1. Place all the ingredients and 800 ml water in a saucepan. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes. Strain and serve hot or chill and serve with ice, mint and rosella flowers. 


• Native to far north Queensland, lemon aspen is a pale lemon coloured fruit with an intense citrus amora. The juice has a very strong acid flavour of lemon with a hint of grapefruit. Lemon aspen juice, the sweetened syrup and lemon aspen powder are available online from native food stores.


Our thanks to SBS Food for this recipe.

Lemon Myrtle Vegetable Tempura

1 zucchini, cut on the diagonal into 2 cm-thick slices

100g cauliflower florets

1 small red capsicum, seeds removed, cut into bite-size pieces

1 carrot, peeled and cut into batons

100g swiss brown mushrooms, cut in half

1 bunch asparagus, trimmed and halved

Grapeseed oil, for frying

Dried lemon myrtle, to sprinkle (use Lemon Myrtle Tea and grind to fine powder)

1. Bring a large saucepan of lightly salted water to the boil. Blanch the zucchini, cauliflower, capsicum and carrot separately for 1 minute, then drain and refresh in iced water. Drain again, then spread out onto a tea towel-lined tray and refrigerate for 30 minutes to dry out.

2. For the batter, sift the flour and cornflour into a bowl.  Add the egg and beer, then whisk to combine. Strain the batter through a sieve into a bowl.  

Heat the grapeseed oil in a deep-fryer or large, deep saucepan to 180˚C.

4. Working in small batches to avoid crowding. dip the vegetables into the batter, allowing the excess to drain off and fry until just golden. Drain on paper towel, sprinkle with a little dried lemon myrtle and serve immediately.


Our thanks to Monash University for this recipe

Lemon Myrtle Sorbet

420ml Water

2 cups caster sugar

400ml freshly squeezed lemon juice

100ml freshly squeezed lime juice

Zest of 1 lemon

Zest of 1 lime

1 tsp of ground Lemon Myrtle leaf

  1. Place the water and sugar in a medium saucepan and stir over medium heat until the sugar has dissolved. Allow to cool completely. 

  2. Stir in the juices and zest of both lemon and lime, as well as lemon myrtle until combined. 

  3. Pour mix into a freezer box or large plastic container and place into the freezer. After 1.5 hrs, either use electric beaters, a fork or a whisk to break up mixture. Repeat once every hour for 4 hours to break up the ice crystals. Stop mixing when firm but still easy to scoop.

Our thanks to Weber BBQ for this great recipe.

Macadamia and Lemon Myrtle Crusted Lamb

2 Frenched racks of lamb

 1 cup Macadamia nuts

 2 Garlic cloves, peeled

 1 tbsp Fresh rosemary leaves

 1 tsp Ground lemon myrtle

 1 tsp Salt

 0.50 tsp Freshly ground black pepper

 2 tsp Olive oil

 2 tbsp Dijon mustard

1Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

2Using a sharp knife trim most of the fat from the lamb rack, leaving behind a thin layer.

3In a food processor, process the macadamias, garlic, rosemary, lemon myrtle, salt, pepper and olive oil into a chunky paste.

4Spread the Dijon mustard over flesh of the lamb racks, press the macadamia crumb onto the outside of the racks of lamb. If desired, wrap the bones in alfoil.

5Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the lamb racks on and cook for 20 to 30 minutes or until cooked to your liking.

6Leave to rest for 5 to 10 minutes before carving into individual portions.


Grilled Prawns with Lemon Myrtle and Vanilla Hollandaise

Our thanks to Harris Farm and Martyna Angell, Wholesome Cook for the recipe.


For the Lemon Myrtle Prawns:

  • 12 large green or banana prawns
  • 2 tbsp Brookfarm lemon myrtle macadamia oil
  • ½ tsp dried lemon myrtle

 For the Lemon Myrtle and Vanilla Bean Hollandaise:

  • ⅛ cup Brookfarm lemon myrtle macadamia oil
  • ½ tsp dried lemon myrtle
  • 2 egg yolks
  • 1 tbsp lemon juice
  • ½ tsp vanilla bean
  • 1 tsp honey


To prepare the Lemon Myrtle Prawns:

  1. Split the prawns (do not cut through the shell) from the belly side with a sharp knife and place in a clean bowl.
  2. Mix together oil and dried lemon myrtle. Pour over the prawns and toss gently with tongs to spread the marinade evenly around. Allow to marinate for 15 minutes in the fridge.

To prepare the Lemon Myrtle and Vanilla Bean Hollandaise:

  1. In the meantime, prepare the hollandaise.
  2. Place oil and lemon myrtle in a small pan. Cook over low heat just until the herbs begin to sizzle. Remove from heat and set aside.
  3. Place egg yolks and lemon juice into a food processor or measuring jug and pulse or whisk with an electric whisk until pale and slightly foamy. Add vanilla bean paste and honey. Continue to whisk or pulse as you add the warm oil in a thin trickle (reserving the last tablespoon or so that may contain the herbs to pour over prawns just before grilling). Set Hollandaise aside until serving.

To cook the Lemon Myrtle Prawns:

  1. Preheat barbecue or grill pan until hot. Cook prawns for 3 minutes on each side.

To serve:

  1. Arrange cooked prawns on a platter decorated with some salad greens and serve with the hollandaise for dipping. Serves: 2-4.


This recipe is one of our favourites and has been generously shared by Miss Lilly’s Bakery Café, our favourite baker at Warriewood Markets every Friday and 571 King St Newtown.

Lemon Curd Almond Cake with Lemon Myrtle Icing

230g cake flour

65g almond flour

½ teaspoon baking powder

¼ teaspoon salt

½ teaspoon baking soda

Lemon zest from half a lemon

250 gm unsalted butter

250 gm sugar

2 teaspoons dried Lemon Myrtle Tea leaves – finely ground

4 eggs

180g yoghurt


Lemon Syrup

150g Lemon juice

150g sugar

2 tablespoon Lemon Myrtle Tea



Sift flour, baking powder, baking soda and salt. 

Add almond meal

Cream butter, tea and sugar, add eggs one by one

Fold in yoghurt and remaining dry ingredients



Bring lemon juice, tea and sugar to the boil

Strain when cool


Bake at 160° in a fan forced oven for 40-45 mins or until a skewer comes out clean.

Drizzle with syrup immediately when removed from the oven


Lemon Myrtle and Macadamia Porridge

½ cup steel cut oats

1 cup water

½ cup milk

1 teaspoon dried lemon myrtle tea leaves roughly ground

¼ cup sultanas

¼ cup crushed dry toasted macadamia nuts

Combine water, milk, oats, dried lemon myrtle leaf and sultanas. Bring to the boil, then reduce heat to low and cook, stirring frequently for 20 minutes or until liquid is absorbed and oats are cooked through.  Add macadamia nuts, stir through and serve.


Lemon Myrtle Crumbed Cutlets

4 lamb cutlets

¼ loaf of day-old sourdough bread roughly chopped

2 eggs, beaten in a bowl

Flour seasoned with salt and pepper

1 teaspoon dried lemon myrtle leaf – medium ground


Crumb the bread in a food processor and add the dried lemon myrtle leaf. 

Prepare 3 bowls, one each for the flour mixture, egg wash and lemon myrtle breadcrumbs.

Coat each cutlet in the flour mixture, then egg wash, then coat well with lemon myrtle bread crumbs.

Repeat the egg wash and breadcrumb steps, set aside in the fridge to set for about 20 minutes.

Heat extra virgin olive oil in a pan to cover the base of the pan, melt a knob of butter in the oil and add cutlets to a medium heat.  Cook for about 3 minutes each side or until crumb is golden brown for medium (adjust cooking time for rare or well done).

Serve with your favourite vegetables or fresh salad leaf.


Illawarra plum & lemon myrtle limoncello trifle
100 g Ooray plums
300 g Illawarra plums
4 Victoria or red plums
100 ml Orange juice
zest of 1 Orange
2 tbsp Sugar
100 g Native cherries
1 whole sponge cake
180 ml boiling water
1 tbsp Ground Lemon Myrtle
150–200 ml Limoncello
500 ml Thickened cream
2 tbsp icing sugar, sifted
1 tsp Wattleseed extract (optional)
500 ml Custard homemade or bought


Halve the plums and discard the stones. The Illawarra plums have very small stones so just put them in whole. Put the plums into a small saucepan with the orange juice, zest and sugar, and bring to the boil. Reduce the heat and simmer gently until the plums are falling apart. Add the cherries right at the end to keep their texture. Leave to cool.
Cut sponge cake into 2 cm slices. Select a serving bowl and layer the cake slices in the base and a little way up the sides.
Boil the water in a kettle, pour into a bowl and mix the hot water with the lemon myrtle powder until dissolved.

Stir in the limoncello (add more or less limoncello directly to the sponge depending on how soggy you like the cake) and pour the mixture over the cake. Push the cake down to soak up the liquid.
Whip the cream with the sifted icing sugar (and wattleseed extract, if using) until thick. Swirl the custard through the cream mixture. To assemble the trifle, spoon the cooled plum mixture on to the cake, then the custard mixture. Refrigerate 30 mins before serving.

 Note:This recipe can be made up to one full day before serving.

This recipe is from Warndu Mai (Good Food) by Rebecca Sullivan & Damien Coulthard published by Hachette Australia, Hardback RRP $45. Our thanks to them and SBS.