Below you'll find some of our favourite recipes, both of our own creation, by family and friends, and other published favourites.
1 cup strong Lemon Myrtle Tea
1 cup white sugar
1/4 cup corn syrup
Store in the fridge, and enjoy in cocktails, baking, and over bacon!
Our thanks to SBS Food for this recipe
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.
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
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
Place the water and sugar in a medium saucepan and stir over medium heat until the sugar has dissolved. Allow to cool completely.
Stir in the juices and zest of both lemon and lime, as well as lemon myrtle until combined.
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.
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.
For the Lemon Myrtle Prawns:
For the Lemon Myrtle and Vanilla Bean Hollandaise:
To prepare the Lemon Myrtle Prawns:
To prepare the Lemon Myrtle and Vanilla Bean Hollandaise:
To cook the Lemon Myrtle Prawns:
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. https://www.facebook.com/misslillysau/
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
150g Lemon juice
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.