Recipes Blog — Lemon Aspen Superfruit Powder

Lemon Meringue Pie is a perennial favourite and this rather easy recipe takes this classic Australian dessert as its inspiration. Perfect for any dinner or party as it can be made well in advance and is best if made the day before serving.  

  Crispy Skinned Barramundi on Bacon and Herb Griddle Cakes with Lemon Aspen Butter Sauce Barramundi is such an iconic Australian fish it deserves it's own real Australian sauce to accompany it. Lemon Aspen is a delight in a traditional butter sauce, providing a lovely marriage of two great Australian flavours  Serves 4  4 x 200g fillet pieces barramundi, skin on Tasmanian Pepper Salt to season Olive oil Lemon Aspen Butter Sauce Makes 3 cups (750ml)  1 cup (250ml) white wine 2 lemon myrtle leaves, if available (if not use lime. Kaffir lime or lemon leaves) 2 ½ cups (625ml)...

We  love crunchy little whitebait , especially like this with the delicate anissed flavour of Anisata and the crunchy , almost tempura style coating! The secret is to fry the fish in small batches so the temperature of the oil doesn’t drop causing the whitebait to absorb too much oil.   Serves 4   500g whitebait 2 teaspoons sea salt 2 tablespoons plain four 1 ½ teaspoons cornflour 2 teaspoons ground aniseed myrtle 1 teaspoon mountain pepper Vegetable oil for deep frying Lemon wedges for serving   Lemon Aspen Mayonnaise at the side – make or buy your favourite mayonnaise...

Panna Cotta is a delicate, creamy dessert that is just so simple to make yet looks so elegant. A perfect dessert after a meal as it is light and delicious. This version uses coconut cream and lemon Aspen for a lighter, tropical taste. Dress it up with your favourite fruit. Serves 6 250ml double (heavy) cream 400 ml Can of coconut cream 2 tablespoons honey 1 heaped tablespoon (approx 8 g) Lemon Aspen Superfruit Powder 8 g gelatine  leaf   (or powder if leaf is unavailable) 60ml water pinch salt If using leaf gelatin, place the gelatine in a bowl with...