A vibrant and fresh mix of river cod and pippies, bursting with the unique flavour of lemon myrtle and a slight chilli kick.
Native Australian flavours mix here with a creamy white wine sauce for citrusy, tender clams.
Intense citrus aroma and notes of grapefruit make lemon aspen a delight to add to desserts. Dust the tarts with crushed lemon myrtle for the full experience.
Up your BBQ game with this pepperberry sauce, which brings a slightly sweet flavour before packing a peppery punch.
Give your refreshing ice tea an immune support boost with these Aussie native citrus flavours.
Crispy, native-spiced polenta chips and a juicy mix of mushrooms is a pairing you won't just save for meat-free Mondays.
The perfect summer dessert, give your berries a boost with the zesty honey and lemon syrup and a sprinkle of lemon myrtle.
Lean and healthy, kangaroo is earning its place on our plates, and in this aromatic, invigorating blend of native Australian herbs and spices, it's boxing above...
A light, zesty dish using lemon aspen to deliver a fresh citrus flavour that pairs oh so perfectly with the abalone.
Mark Olive uses lemon myrtle and river mint in place of the traditional lemon rind or sweet mint to flavour these chocolate-coated coffee beans. They'll keep for...
Damper doesn't have to be sweet, and Mark's chocolate lemon myrtle version makes a great breakfast spread with a little butter fresh out of the coals or oven.
Finger limes have lots of small round segments that burst like caviar adding a fresh citrus twang to sweet grilled lobster tails.
Lemon myrtle is relatively easy to come by nowadays and adds a subtle citrus hum to both sweet or savoury dishes.
Mark Olive adds his signature twist to the classic Levantine sweet, baklava, with the use of macadamia nuts and lemon aspen syrup.
Paperbark has many uses, from cooking to shelter or as a canvas for art. It can be purchased online through speciality retailers. Just make sure they are...