An ideal substitute for fresh lemon grass when used sparingly in stir-frys, and works well with seafood, chicken and in desserts.

Lemon Myrtle is best used sparingly, about  1/2 teaspoon to 500g of meat, carbohydrates or vegetables. A delicious Lemon Myrtle Cream can be made, by simply adding 1/2 teaspoon of lemon myrtle powder to a 300mL carton of cream. Allow to infuse in the refrigerator for a few hours, before using on chocolate cake, compotes of fruit, and fruit salads.