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Eat like our Australian Aboriginal Ancestors.

#AniseedMyrtle. Not much is known about #traditional use of this #aromatic by #Australians.This #bushherb other than it was used as a #calmingeffect on the #stomach by the #Aboriginalpeople. The leaves were soaked in water and then placed over a #fire to produce the #aroma’s from the steam, these were breathed in to produce their effect. It was also believed that the leaves were picked for the #soldiers during #WorldWar2 when this flavour was popular and the other traditional products were in short supply, these leaves were made into a #tonic to energise. Easily grown in the #GoulburnRiverRegion due to our #climate. Even though it is not #native to this region. It's a beautiful shrub to add to your #garden. We have shared this Aniseed Myrtle #recipe for you to try on our website.

Lemon and Aniseed Myrtle Yabbies.

Serves 4


1kg whole Yabbies

½ tsp lemon myrtle powder

¼ tsp aniseed myrtle powder

1 clove garlic, crushed

100ml vegetable oil

500gm bunya nuts

50gm spinach

50gm rocket

1 cup saltbush leaves

100ml vegetable oil

2tbs finger lime pulp

30ml lime juice

50ml olive oil

1 tsp Dijon mustard

Salt and pepper


Peel and devein the yabbies and mix with the lemon myrtle, aniseed myrtle, garlic and vegetable oil. Refrigerate until required.

Boil the bunya nuts in salted water for 30 minutes, drain and cool slightly, then split each nut in half using a cleaver and prise out the flesh using a small knife. Slice lengthwise into slivers.

Whisk together the finger lime, lime juice, olive oil and mustard and season with salt and pepper.

Fry the salt bush leaves in hot vegetable oil until crispy and drain on absorbent paper.

Fry the bunya nuts in a little of the leftover saltbush oil until they are golden and crispy.

Fry the yabbies quickly on both sides and add to the spinach and rocket with the bunya nuts and saltbush leaves.

Dress with finger lime dressing and divide evenly between four plates.

Serve immediately.

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