Australia’s very own Lemon Myrtle entices your senses with its wondrously aromatic citrus notes that can be used in an endless array of creations.
Indigenous Australians traditionally used Lemon Myrtle for its medicinal properties. Very high in antioxidants and essential minerals, this powerful natural antibacterial and antimicrobial agent can help to boost your immune system, improve digestive health and aid in maintaining beautiful healthy skin.
The strong flavour, fragrant aroma and exclusive Australian touch of Lemon Myrtle make it a very versatile spice that works wonders in so many recipes.
The powdered Lemon Myrtle leaves are quick and easy to use in the kitchen and pack a big punch of flavour with a real boost.
Use as a spice rub for fish or chicken, flavour sauces, dressings, curries and desserts. Its uses are limited only by your imagination.
Lemon Myrtle Cheesecake
Serves: 12 Prep Time: 30 Minutes Set Time: Minimum 3 Hours
- 250g plain sweet biscuits, crushed
- 125g macadamia nuts, toasted and crushed
- 50g shredded coconut, toasted
- 200g salted butter, melted
- 1½ cups caster sugar
- 3½ gelatine sheets
- 500g cream cheese, softened
- 2 tablespoons Roogenic Lemon Myrtle, ground
- 1 tablespoon vanilla extract
- 600ml cream
- In a large bowl, place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Stir until all ingredients are completely combined.
- In a 26cm round spring form pan (or miniature spring form pans) press crumbs firmly into the bottom to form the base. Place pan in the fridge to chill until your filling is ready.
- Place gelatine leaves in a bowl and cover with cold water, allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 tablespoons of water. Over low heat melt the gelatine. Take off heat and set aside to cool.
- Place cream cheese, remaining sugar, Roogenic Lemon Myrtle and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy.
- Slowly add the now cooled (but still liquid) gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream, continue to beat until well combined.
- Remove base from the fridge and pour in cheesecake filling. Place cheesecake in fridge for a minimum of 3 hours to allow to set. Dust with Lemon Myrtle to serve.
Lemon Myrtle Roast Chicken
Serves: 4 Prep time: 15 Minutes Cooking time: 40 Minutes
- 4 chicken Marylands
- 3 teaspoons Roogenic Lemon Myrtle
- 8 garlic cloves
- 1 cup olive oil
- 1 cup white wine
- 2 small lemons, cut into wedges
- 4 potatoes, cut into wedges
- 2 teaspoons salt
- Flat leaf parsley to garnish
- Preheat oven to 200°C (fan forced).
- Combine Roogenic Lemon Myrtle, olive oil, white wine and salt, then set aside.
- In a large roasting pan place chicken, potatoes, garlic (unpeeled is fine) and lemon wedges. Pour over lemon myrtle seasoning mixture and toss the chicken until covered in the seasoning mixture.
- Bake for 40 minutes or until chicken is golden and potatoes are tender.
- Garnish with parsley before serving and enjoy!
Lemon Myrtle Roast Vegetable Salad
Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes
- 2 beetroots cut into 8
- ¼ small pumpkin cut into 4cm cubes
- 1 red onion, cut into 8
- 1 bulb fennel cut into 8
- 1 bunch baby carrots
- ½ bulb of garlic (approx 14 cloves)
- 2 teaspoons Roogenic Lemon Myrtle, ground
- 100ml olive oil
- Salt and pepper, to taste
- 100g spinach
- 50g feta cheese
- Preheat oven to 180°C (fan forced).
- Place chopped beetroot, pumpkin, red onion, fennel, baby carrots and garlic cloves on a large baking tray.
- In a bowl combine the Roogenic Lemon Myrtle, olive oil, salt and pepper and pour over all the vegetables in the baking tray.
- Cook for 20 minutes or until all vegetables are tender.
- On a large serving plate, place baby spinach, roasted vegetables and sprinkle with feta cheese. Drizzle with olive oil to finish and enjoy!
Lemon Myrtle Crispy Prawn Salad
Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes
- 24 large peeled prawns
- Rice bran oil, for frying
- ¾ cup rice flour
- ¾ cup cornflour
- 2 tablespoons Roogenic Lemon Myrtle, ground
- 1 tablespoon salt
- 2 egg whites
- 300g spinach leaves
- 2 avocados, cut into slices
- 1 bunch coriander, roughly chopped
- 1 salad onion, finely sliced
- Salt and pepper to taste
- 2 limes, juiced
- 200ml full fat Greek yogurt
- 1 tablespoon Roogenic Lemon Myrtle, ground
- In a saucepan heat oil to 180°C – 200°C.
- In a bowl combine rice flour, cornflour, Roogenic Lemon Myrtle and salt. Mix well.
- In another bowl place egg whites. Dip the prawns in the egg then toss in the flour mixture. Once covered in flour set aside for cooking.
- To assemble the salad, place spinach leaves on a platter with avocado, coriander and onion sprinkled across the top. To make the dressing combine the lime juice, yogurt, Roogenic Lemon Myrtle and a good pinch of salt and pepper. Drizzle the dressing across the salad.
- To cook the prawns, deep fry them in the oil for 30 seconds or until firm and slightly golden. Place on top of the salad and enjoy!