Lemon myrtle is one of the most popular native ingredients on the market, and for good reason: this native herb’s zesty, tangy leaves have many different uses, such as in syrups, glazes, biscuits, cakes, teas and ice creams. But when it comes to savoury meals, lemon myrtle really comes into its own with seafood. 

“If I was going to use lemon myrtle in a savoury dish, it would always be with seafood,” Bero says. “It gives you tanginess as well as a lemony, menthol-y feel. That really enhances and compliments different types of seafood.”

One caveat: when cooking with lemon myrtle, make sure you’re not too heavy-handed. 

Related story: 20 Nornie Bero recipes that hero Australian bush food 

“When you use it, you should only use a little bit,” Bero advises. “Because native flavours are so strong, you get more bang for your buck. And because lemon myrtle sits on that myrtle side, you do have to be careful using it, because it will overpower dishes if you use too much.”

The crisp citrus kick that lemon myrtle gives is especially good in sweet dishes. “Lemon myrtle is amazing in desserts, and in biscuits, biscuits and more biscuits!” Bero says.  

An added bonus of lemon myrtle is that, while the leaves are citrusy, they’re not acidic. This means you can infuse it into tea or syrups for an intense lemon flavour. 

“It crosses those two beautiful lines in that it can be used in sweets but also with seafood,” Bero says. “It’s like heaven.”

Want to experience the aromatic delights of lemon myrtle in your own home cooking? You have to try the recipe for Thai lemon myrtle fish cakes with pickled cabbage and herb salad in season 2 of Make it delicious. – Flavours of Australia. Find all the episodes at delicious.com.au/makeitdelicious.