A friend just returned from Australia, and gave me bottles of dried lemon myrtle and also Tasmanian Pepper Berry (ground.) Both are very fragrant - the former citrusy, the latter spicy/fruity. I've found some suggestions for usage online, but would love to know if anyone here has any recipes they like that use either one?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.