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20 Cakes of Hand Made Lemon Myrtle Soap (100grams)

20 Cakes of Hand Made Lemon Myrtle Soap (100grams)

A great sized pack of soap and our most popular re-order size. This great value 20 Pack of Lemon Myrtle Soap comes in your choice of plain cakes or exfoliating cakes in a range of colours. Great buying at under $2.20 per cake.

Soap is unboxed to save you more. Choose your own combination of colours in either plain or exfoliating.



Price: AU$43.99

Value Bundle of 10 Hand Made Lemon Myrtle Soap Cakes (100grams)

Value Bundle of 10 Hand Made Lemon Myrtle Soap Cakes (100grams)

A very popular order. Purchased in a value bundle of 10, these hand made Lemon Myrtle soaps are under $2.30 per cake and offer exceptional value.

Price: AU$22.99

Moisturiser with Natural Lemon Myrtle 200ml

Moisturiser with Natural Lemon Myrtle 200ml

Lemon Myrtle natural Moisturiser Lotion is an all natural plant derived product, enhanced with the natural benefits of Lemon Myrtle Oil.

Price: AU$12.95

Lemon Myrtle Cuttlefish

Lemon Myrtle flavours blend wonderfully with seafood
 

(Serves 1)
Ingredients
120-130 gms of cleaned cuttlefish
140 gms orange sweet potato
320 mls orange juice
1 tablespoon of honey
2 tablespoons chopped coriander
1 sprig of coriander for garnish
1 teaspoon ground dried lemon myrtle
2 tablespoons of oil for frying
salt and pepper

Method
Combine orange juice and honey in a saucepan. Peel and dice sweet potato into 1 cm cubes.

Bring orange juice and honey to a gentle simmer, add sweet potato and simmer until liquid has thickened and sweet potato is tender. Add chopped coriander and mix through gently. Put aside and keep warm.

In a hot oiled pan sear cleaned cuttlefish fillets and season with ground, dried lemon myrtle, salt and pepper.

To serve
Place sweet potato in the center of a hot plate. Keep left over liquid (glaze) and put aside.

Arrange cuttlefish fillets on top of the bed of sweet potato and drizzle the remaining orange glaze around the edge of the plate. Garnish with a sprig of fresh coriander.

 

Recipe by Restaurant Castalia, Yamba

 


Lemon Mrytle