I fell in love with Lemon Myrtle a few years ago when holidaying on Keswick Island (QLD) with my husband.
Four glorious nights on a virtually uninhabited island (no shops - nothing but a handful of houses and a tiny air-strip) being continuously fed mouth-watering morsels and gourmet meals at the Keswick Island Guesthouse with nothing to do but sleep, read, swim, walk and drink champagne on the beach with the locals.
Of course, my introduction to Lemon Myrtle was in a bar of soap so not quite the edible type, but it stuck in my mind, all the same.
So when I wanted to relive that trip up north and feature the locally grown Lemon Myrtle, it was logical to pair this with Tieguanyin Oolong Tea - it always seems to remind me of the sea (perhaps because of the aromatic hints of nori).
It almost worked.
The two together were just a little bitey.
A quick trip to the ingredients cupboard was all it took to discover the piece de resistance: it was subtle, but it worked a treat - a tiny dash of jasmine buds.
Happy brewing!
Rebecca Domorev
