Lemon Myrtle Laksa

Apply native flavours to any type of dish.


18 fresh Lemon Myrtle leaves
5 cups of boiling water
270 ml coconut cream
2 small roasted red chillies
2 teaspoons grated fresh ginger
1 teaspoon ground Lemon Myrtle
1 teaspoon salt
1 tablespoon fish sauce
Olive oil
100 gm bean sprouts
300 gm silken organic tofu -cubed, roll in rice flour and shallow fry in olive oil
500 gm green prawns de veined, shelled and tails on
¼ cup fresh coriander 200gms snow peas
Small packet (100gm) vermicelli noodles


To make the Lemon Myrtle stock pour 5 cups of boiling water onto 15 fresh Lemon Myrtle leaves and allow to stand for 24 hours. Remove the leaves bar three. Add the coconut cream to the lemon myrtle stock and allow to stand.

Brush the chillies in olive oil and cook under the grill till a slightly burnt, remove the head and cut in half, remove seeds. Peel the skin from the chillies & dice, along with the flesh and add to the stock with grated ginger and fish sauce. The longer you leave to stand the stronger the chilli flavour.

  • Place the vermicelli noodles in a bowl, cover with boiling water and leave for 10 minutes to soak. Drain and set aside.
  • Roll cubed tofu into rice flour and shallow fry in olive oil. Drain and set aside.
  • Bring stock to the boil and simmer for two minutes adding ground lemon myrtle. Add the green prawns, tofu and snow peas and cook for 2 minutes before adding 1 teaspoon of salt.
  • Divide the noodles between serving bowls, top with the bean sprouts and chopped coriander. Pour the laksa soup over the noodles, dividing the seafood, snow peas and tofu equally among the bowls. Garnish with coriander, chilli and lemon myrtle leaf.

Pudding on Lemon Myrtle with Macadamia and Lemon Myrtle Syrup

A zesty lemon dessert


125 g unsalted butter
¾ cup castor sugar
4 tsp ground lemon myrtle
2 eggs lightly beaten
3 tsp finely grated lemon rind
1 cup ground almonds
1 cup crushed roasted macadamias
1 cup of semolina
12 fresh lemon myrtle leaves


1 cup lemon myrtle stock
½ cup castor sugar



  • Soak 6 fresh lemon myrtle leaves in ¼ cup of boiling water – for pudding
  • Soak 6 fresh lemon myrtle leaves in ½ cup of boiling water – for syrup
  • Stand for as long as possible, increasing the lemon myrtle flavour.
  • Preheat oven to moderate 180c. Lightly brush 4-6 pudding tins with oil or melted butter.
  • Soak the semolina in the ¼ cup of lemon myrtle water.
  • Using electric beaters, beat the butter and sugar in bowl until light and creamy.
  • Add the eggs gradually, beating well after each addition. Add the rind and beat to continue.
  • Transfer into a large bowl, using a metal spoon, fold in the almonds and soaked semolina alternately, add the lemon myrtle powder. Stir until just combined and the mixture is smooth.
  • Fold in the roasted macadamia nuts. Spoon into pudding tins and place on a tray of water approx 1 inch and bake for 40 minutes or until a skewer comes out clean.
  • To make the syrup pour the lemon myrtle water and sugar in a small pan over low heat, until the sugar completely dissolves.
  • Bring to the boil, reduce the heat slightly and simmer for 10 minutes.
  • Add one tbs fresh lemon juice.
  • Pour half the warm syrup over the warm puddings while still in the tins.
  • Leave for 30 minutes, then place the pudding onto a serving plate and brush with the remaining syrup.
  • Serve with a thickened cream.