This recipe of paperbark smoked baby barramundi is great to impress friends and family and is really easy to cook.
A classic Russian dish infused with the flavours of Australia
Cooking Time: 3 Mins
Serves: 1
Difficulty: 5
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Most dieticians say that breakfast is the most important meal of the day because it kicks starts your metabolism. Health experts also believe that skipping the first meal of the day increases your chances of becoming obese, developing diabetes or even having a heart attack.
One of my favourite breakfast items is Lemon Myrtle Yoghurt & Muesli cup with riberries. I try and find either a granola or muesli with grains, nuts and fruits. My recipe takes just 2 minutes to put together and provides a wonderful and delicious start to the day. You can serve it like I have in the glass or in a bowl if you’re in a rush. This is a really easy recipe and is a great dish for brunch or just a snack.
150g low fat yoghurt 30g (2 tablespoons) honey pinch of lemon myrtle 5g (1 teaspoon) riberry confit 30g (2 tablespoons) toasted muesli
In a small bowl mix the low fat yoghurt with the lemon myrtle and honey. This can be prepared in advance and kept in the refrigerator to have each morning. Then to make up the individual cups, spoon in the riberry confit and juices into the bottom of your glass. Then pour in the yoghurt on top of the riberry confit. Top with muesli or cereal and serve. You could also top the yoghurt with honey roasted macadamia nuts for something different.
My Bacon and Egg Roll recipe is much more than your usual Bacon and Egg Roll.
Posted in: Tags: breakfast
Most weekends I cook 'mushies' on toast for my partner Jen.
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Lemon Myrtle can best be described as a fragrant, sweet lemon, lime and lemongrass flavoured herb which can be used in recipes where every a lemon or citrus flavour is required. Lemon Myrtle is versatile enough that it works well in both savoury and sweet dishes.
Berri Juices have released a new juice range infused with the native flavours of Australia
As lemon myrtle is high in essential oils, any expsoure to high heat will release all the flavour and become tasteless. Try to use lemon myrtle towards the end of the cooking cycle and incorproate into hot sauces when warm.
If you're looking to learn more about native Australian foods, then the Dining Downunder cookbook includes recipes and stories from the show. With over ninety beautifully photographed recipes from the show, The Dining Downunder Cookbook details on how to use native ingredients including wattleseed, lemon mytrle, alpine pepper, paperbark, and riberries to name a few.
