On Country Kitchen
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.
Crispy, native-spiced polenta chips and a juicy mix of mushrooms is a pairing you won't just save for meat-free Mondays.
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...
Give your brekkie a boost with native sea parsley for a peppery tang and crème fraiche for a creamy scramble.
A fruity accompaniment to a good vanilla ice-cream and sponge cake, infused with flavours of native plums and rosella flowers, made for summer.
Wattle seeds and bush honey put a twist on the classic warm drink, perfect on a cold night.
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...
Chicken thighs are more flavourful than breast, so they pair well with a spiced Pedro Ximenez braise.
Homemade oven-dried tomatoes will trump anything you get from a jar. They take a little time but you can sit back and relax while the tomatoes do their thing.
This recipe was made on the set of On Country Kitchen using fresh ribbon pasta, but you can use any type you like, fresh or dry.
Lemon myrtle is relatively easy to come by nowadays and adds a subtle citrus hum to both sweet or savoury dishes.
This smart canape recipe makes enough for 20 small bites. For those who are unsure about cleaning sea urchin, ask your fishmonger for pre-prepared roe - it...