Recipes — Lemon Myrtle (pure Herb)

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Very Berry Lemon Myrtle Ricotta Cake

Very Berry Lemon Myrtle Ricotta Cake

Very Berry Lemon Myrtle Ricotta Cake - This is one of those lovely cakes that you can eat warm or at room temperature, that's perfect as a dessert or to treat yourself at 'elevenses' The Lemon Myrtle's fresh citrus flavour is a lovely foil to the sweetness of the berries and the ricotta gives the cake moisture and texture

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Chickpea Soup with Lemon Aspen Gremolata and Goat's Cheese

Chickpea Soup with Lemon Aspen Gremolata and Goat's Cheese

This is a quick, healthy and delicious soup using pantry staples. Of course you can use fresh tomatoes and soak dried chickpeas overnight - but this simple method is just as effective and so much easier Serves 4 For the Soup 4 tablespoons olive oil 1 small onion, finely diced 2 cloves garlic, crushed 1 red capsicum, finely chopped 1 teaspoon lemon myrtle, dried and ground 1 x 400g can chopped tomatoes (or fresh ripe tomatoes in season) 2 x 400g cans chickpeas, rinsed and drained 500 ml chicken stock Salt and pepper to taste 120g goats cheese, crumbled Lemon...

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Lemon Myrtle Parmesan and Basil Spaghetti

Lemon Myrtle Parmesan and Basil Spaghetti

This dish is inspired by the New York Times but subverted of course by the inclusion of Lemon Myrtle and the wonderful Wild Herb Salt into their traditional  fresh lemon only version. The Lemon Myrtle,  Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There’s no better time than a weeknight to embrace canned or deli artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully — and effortlessly — in...

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Outback Bush Tomato Eggplants with Goats Cheese and Leeks

Outback Bush Tomato Eggplants with Goats Cheese and Leeks

We love Rick Stein’s cooking and his appreciation of the food of other cultures so we're pretty sure he won’t mind that we were inspired by his Turkish Style Eggplants in a recent publication and just had to adapt it to include our lovely native ingredients to give it that extra pizzazz! A great dish which showcases them beautifully.  Serves 4 and more!  4 small whole eggplant, ends trimmed 1 tablespoon olive oil 2 cloves garlic, crushed 2 middle rashers bacon, sliced into slim batons (optional if you prefer vegetarian or vegan) 1 leek. Cleaned and finely sliced 2 medium...

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