100g Illawarra plums50g small wild limes100g munthari50g wild rosella1 tablespoon lemon aspen juice2 tablespoons honeyicing sugar for dustingCoarsely chop the Illawarra plums and toss them in the lemon aspen juice. Place the limes and rosella into separate bowls and add ...

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4 egg whites1 teaspoon lemon juice1 teaspoon corn flour100g fine sugar300 ml Wattleseed™ cream (see recipe)1 cup toasted muesli2 teaspoons Forest anise4 teaspoons rosella confit2 teaspoons lemon juice (or lemon aspen juice)toasted macadamia nuts, coarsely choppedWhip the egg whites to ...

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100g ricotta cheese10ml Lemon aspen juicesaltBlend the cheese to smoothness, add the lemon aspen and season lightly with the salt. Chill and use to garnish oysters, top pizzas or as a filling for finger foods. ...

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Alternative flavourings for this bavarois include lemon myrtle, native aniseed myrtle, Native peppermint and lemon aspen juice or syrups of wild lime, riberry or wattle.20ml Macadamia nut oil600ml milk5 egg yolks100g caster sugarsalt1 teaspoon corn flour10g gelatine100ml water4 drops Gumleaf ...

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For the babas:25g fresh yeast (or 15g dry yeast)6 tablespoons warm milk225g plain flourpinch of salt2 tablespoons caster sugar2 eggs, lightly beaten4 tablespoons melted butter½ teaspoon Lemon Myrtle SprinkleFor the syrup:250ml water150g caster sugar4 tablespoons rum1-2 drops lemon myrtle oilFor the Alpine ...

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500ml milk6 egg yolks250g caster sugar1 heaped tablespoon (10g) Fruit spice600ml thickened creamBring the milk to the boil. In a bowl, whisk the egg yolks and sugar and pour on the boiling milk, stirring all the time. Return to the ...

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