From seafood served with lemon myrtle and lemon aspen mayonnaise,to baked ham steeped in indigenous herbs and topped with muntrie berries, native ingredients bring a homegrown flavour to any Christmas meal
Christmas is the time of year when everybody indulges. For me, or growing up in Wollongong on the New South Wales south coast,it was a time to gorge on seafood. Luscious Lake Illawarra prawns, fish and assorted seafood served with salad was always a hit.whether your Christmas lunch also includes chilled prawns and seafood, or a tasty accompaniment is a lemon myrtle and lemon aspen mayonnaise. Lemon aspen is a pale yellow indigenous fruit with citrus and eucalyptus tones,and is native to tropical north Queensland. This mayonnaise makes seafood pop and has an fragrant citrus scent without the bitterness of pure lemons.
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Source: theguardian.com