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Top Sellers

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

Mango and Lemon Myrtle Cheese Cake

Sweet delights that can be created with Lemon Myrtle

Serves Eight to Ten


250g Philadelphia or Neuchatel cream cheese
50g sugar
300g biscuit crumb
150g unsalted butter
1 tsp cinnamon
500ml cream
4 egg whites

20gm powdered lemon myrtle
150ml mango puree
100g mango diced
20ml liqueur - rum or mango liqueur
Juice of two limes

5 leaves of gelatine
(Chef's tip) - When adding gelatine have beater going and gelatine hot so it goes in quickly to avoid lumps. Keep this mix at room temperature whilst preparing cream and egg whites.

Make sure whites are free of yolk and mixing bowl is cold and dry. Medium peak is when they are stiff enough to form peaks but not at a glossy meringue stage.


Using a 2' high by 9' diameter spring form cake tin make crumb base by combining biscuit crumb, melted butter and cinnamon. Mix until wet sand texture that will hold when squeezed in the hand.

Line the base of the cake tin about 1cm thick by packing in mix by hand then cool.

Whip cream cheese and sugar with whisk attachment in electric beater. Add liqueur, lemon myrtle, lime juice, mango puree and gelatine. Remove to separate large mixing bowl. Whisk cold egg whites in beater to medium peak. Keep refrigerated. Whip cold cream in beater to soft peak. Add diced mango to cream cheese mix. Fold in cream and egg whites. Pour mix into cake tin and refrigerate for several hours to set.

To serve run a fine knife around tin to separate and release spring. Cut cheesecake into portions and serve.


Chef: Craig Squire
Craig is a chef with the Red Ochre Grill in Cairns.

Lemon Mrytle