This traditional Australian black tea is boiled with the distinctive flavours of gum leaves and cooked on a billy can.
- 2 tbsp black tea leaves
- 2 gum leaves or lemon myrtle leaves (see Note), washed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 2 minutes
Makes about 1 litre
Place 1.25 litres water in a 1.5 litre billy can or saucepan and bring to the boil. Add tea and gum leaves, reduce heat to low and simmer for 10 minutes. Remove from heat and stand for 2 minutes. Serve.
• Pick leaves from wild gum trees or buy lemon myrtle bushes from nurseries.
Photography by Brett Stevens.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.