Follow renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside.
1 bunch Fresh lemon myrtle leaves
1 cup Loose, ceylon tea
1 tbsp Honey
Sprig Mint leaves
Mortar & Pestle
Teapot / Saucepan
Glass Bowls (ingredients)
Tall (Chilled) Glass
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.
- Dehydrate the lemon myrtle leaves overnight (you can skip this step by buying dried lemon myrtle leaves).
- In a mortar and pestle crush the lemon myrtle.
- In a large teapot or saucepan steep the tea and dried lemon myrtle in 1.5 litres of boiling water for 10 minutes. Set aside.
- Strain tea through a muslin cloth (or a very fine sieve or clean tea towel) into a large pitcher and stir through the honey while the liquid is warm to dissolve the honey.
To serve, fill a glass pitcher with ice cubes scattered with mint and lemon wedges.