This is a re-jig of my first product blog which was on my lemon myrtle sprinkle, way back in December 2005. I am re-working the article, largely to bring it up to date and mention some new applications and formulations and report back on some time-tested uses of this popular seasoning.
Just as I did way back then, I hope it inspires you to track down a local source or use our on-line store and experiment in your own cooking. Anyway, onto my feature product:
Lemon myrtle sprinkle
The use of the authentic Australian food industry’s best quality ingredients and their state of the art formulation reach a pinnacle in lemon myrtle sprinkle:
This particular blend:
1. saves you money (high economy of use)
2. gives a better result than lemon myrtle on its own (lemon myrtle sprinkle is far stronger and flavour-balanced) and
3. is a lot more versatile (because of the complexity of flavour)
Lemon myrtle sprinkle is a unique blend of low temperature milled lemon myrtle leaf, encapsulated lemon myrtle essential oil, selected high anethole, aniseed myrtle leaf blended with the dried pulp from two indigenous fruits; lemon aspen and rainforest lime and fortified with some of their micro-encapsulated juices as well.
Compared to lemon myrtle alone, lemon myrtle sprinkle can be up to twice the flavour impact because of its unique formulation.
One reason for its superior acceptance over just lemon myrtle, is that our brains compare new flavours (in fact, any new experiences) with a set framework of past ‘accepted truths’ and lemon as a taste is generally linked with acid. Try to think of a sweet lemon and it confuses rather than being immediately logical like sweet honey.
To address this initial reaction to the ‘lemon’ in lemon myrtle, I added two indigenous sources of organic acids or natural tartness – lemon aspen and rainforest lime. An advantage of these fruits is that they also add complexity to the final product from the cineole in lemon aspen and more citral along with limonene in the rainforest lime.
Try our Lemon myrtle sprinkle mousse mix which makes a freeze-thaw stable, exceptionally high quality, scrumptious dessert. Here’s one made up and ready to eat:
Wild lemon and lime tart
Lemon myrtle sprinkle sorbet
Rainforest lemon myrtle bavarois
Lemon myrtle cheesecake
Lemon myrtle brandy butter over Xmas pudding or pudding at any time of year
Lamb shanks with garlic, rosemary and lemon myrtle gremolata
Stir-fried chilli prawns on lemon myrtle fettuccine
Grilled snapper with a mango and aromatic lemon myrtle salsa
and offer a revitalising lemon myrtle sprinkle tisane
There’s a myriad of uses for this enhanced lemon myrtle formulation in menus featuring authentic Australian food and undoubtedly far more than for just ordinary lemon myrtle. Check out my food service pages or subscribe to my e-zine for occasional recipes you can cook. Of course, Lemon myrtle sprinkle is available through our on-line store and check out Chef Benjamin Christie’s lemon myrtle recipes also.
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