This is a unique, very Australian interpretation of lemon pepper. It compliments chicken and seafood when sprinkled on before grilling or pan-frying, and may be used at the table as a substitute for salt and pepper. Particularly tasty on salmon and tuna steaks when barbecued, and smoked salmon served with fresh dill. Herbie’s grandson loves it on avocado sandwiches!

Ingredients: lemon myrtle leaf, sea salt, mountain pepper leaf