Bush Tucker & Cheese


Inspired by Australian flora, a delicious combination of soft creamy cheeses and the delicate flavours of the Australian bush.


  • 1 litres full cream milk
  • 100 ml cream
  • 8 lemon myrtle leaves
  • 50 ml vinegar


Lemon Myrtle Ricotta

Place the milk, cream and bruise lemon myrtle leaves into a 2ltr saucepan, heat to approximately 60 degree, leave to infuse for 15 minutes.

Remove the leaves from the milk and bring the milk to the boil, add the vinegar to the boiling milk and give it 2 stirs, take the spoon out and remove it from the heat.

The milk will curdle and the curd will form a raft on top of the whey.

Leave it for 10 minutes then gently lift the raft of curd from the whey using a slotted spoon, place it into a sieve and allow it to drain for 20 minutes.

Finger lime & Honey Yoghurt

Place required amount of yoghurt into serving bowl, roll the finger lime on the bench to loosen the fruit, chop off the end and squeeze the fruit onto the yoghurt drizzle with honey & serve.


Labneh Wattle Seed balls

To make Labneh, hang 500g of Greek yoghurt to remove whey, season with salt.

To make the coating place 1 desert spoon of wattle seed into shallow dish cover with a small amount of boiling water and leave for 30 minutes.

Roll the Labneh into balls then roll in the wattle seed.

The Wattle Seed can also be mixed through the Labneh.

Cream Cheese with NativeRiver Mint

Mix 200g of firm cream cheese with 1tablespoon of finely chopped river mint, season with a little salt & serve with spanakopita or similar.