"Australian Native Products" 106 The Channon Road Lismore, NSW, Australia. This Lemon Myrtle Farm has 23 thousand trees. Photography : Russell Shakespeare
"Australian Native Products" 106 The Channon Road Lismore, NSW, Australia. This Lemon Myrtle Farm has 23 thousand trees. Photography : Russell Shakespeare
"Australian Native Products" 106 The Channon Road Lismore, NSW, Australia. This Lemon Myrtle Farm has 23 thousand trees. Workers pruning the trees, workers are Tim Smith (wide brimmed hat) and Peter Ralph (peaked cap)Photography : Russell Shakespear
"Australian Native Products" 106 The Channon Road Lismore, NSW, Australia. This Lemon Myrtle Farm has 23 thousand trees. Workers pruning the trees, workers are Tim Smith (wide brimmed hat) and Peter Ralph (peaked cap)Photography : Russell Shakespear
"Australian Native Products" 106 The Channon Road Lismore, NSW, Australia. This Lemon Myrtle Farm has 23 thousand trees. Different grades of Lemon Myrtle. Fine-(Spice Grade), Medium-(Tea Bag Cut), Coarse-(Loose Leaf Tea Bag)Photography : Russell Sha
Executive Chef Samantha Gowing cooking up "Crispy Skinned Barramundi with Lemon Myrtle Butter Sauce" at her home in Byron Bay, NSW, Australia. Photography : Russell Shakespeare
Executive Chef Samantha Gowing cooking up "Crispy Skinned Barramundi with Lemon Myrtle Butter Sauce" at her home in Byron Bay, NSW, Australia. Photography : Russell Shakespeare
Executive Chef Samantha Gowing cooking up "Crispy Skinned Barramundi with Lemon Myrtle Butter Sauce" at her home in Byron Bay, NSW, Australia. This is the Butter Sauce .Photography : Russell Shakespeare
Executive Chef Samantha Gowing cooking up "Crispy Skinned Barramundi with Lemon Myrtle Butter Sauce" at her home in Byron Bay, NSW, Australia. Photography : Russell Shakespeare
Executive Chef John Offenhauser prepares a Lemon Myrtle Meringue for Patina Restaurant, Customs House, Brisbane Australia. The Lemon Myrtle is used in the Ice Cream as well as being thinly sliced and used as a garnish. photography : Russell Shakespe
Executive Chef John Offenhauser prepares a Lemon Myrtle Meringue for Patina Restaurant, Customs House, Brisbane Australia. The Lemon Myrtle is used in the Ice Cream as well as being thinly sliced and used as a garnish. photography : Russell Shakespe
Executive Chef John Offenhauser prepares a Lemon Myrtle Meringue for Patina Restaurant, Customs House, Brisbane Australia. The Lemon Myrtle is used in the Ice Cream as well as being thinly sliced and used as a garnish. photography : Russell Shakespe
Lemon Myrtle products sold by Rainforest Remedies at Byron Bay. All the oil is sourced from the Byron Hinterland. Pictured is Barbara Stevens who owns the company using the soap.
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