Recipes — Kunzea

Fingerlime is a delicious native citrus fruit. This recipe uses a fingerlime marmalade, available at Saltbush Kitchen, that gives it a really delicious punch of flavour. You can use store bought pastry however I prefer our sweet kunzea pastry.I start this tart 3 days out from serving. It's not difficult to make but the time allows it to set nicely. Ingredients Filling 1/2 cup lemon juice 75gm caster sugar 2 tablespoons fingerlime marmalade 2 eggs 100gm butter, cubed and at room temperature Pinch salt 400gm kunzea pastry (recipe on page 39) Kunzea Pastry 125gm unsalted butter, cut into cubes at...

Ingredients 125gm unsalted butter 125gm cream cheese block 1 cup caster sugar 2 eggs 2 teaspoons kunzea ¾ cup self raising flour sifted 3 teaspoons lemon zest Icing 1 cup icing sugar, sifted 2 teaspoons butter melted ½ teaspoon lemon myrtle ½ teaspoon lemon zest 2 tablespoon lemon juice Method Preheat oven to 160c fan forced (180c no fan) Grease a 20cm Bundt cake tin Using an electric mixer beat butter and cream cheese until smooth. Add sugar, kunzea, eggs, flour and lemon zest.  Continue mixing until well combined. Pour mixture into tin. Bake for 50 minutes or until a...

An Australian favourite made even better with delicious native lemon myrtle & kunzea.Serve these up warm with lashings of cream and a berry jam.

Our go-to sweet treats are these magic melting moments that can be made with different bushfoods.