Comments on: Lemon Myrtle Infused Macadamia Oil

By: Bonnie

Bonnie — Sat, 28 Apr 2007 19:01:56 +0000

Don’t cook this oil – it is liquid gold and the cold pressed value would be wasted. Use on it’s own as a dipping oil with soft bread and dukkah or drizzle over a salad. Also delicious mixed with very good quality aged balsamic vinegar as a salad dressing. I have been adding various tropical fruits to my salads and this dressing is delicious on them.

By: Marketman

Marketman — Thu, 05 Apr 2007 01:52:45 +0000

Peter J., that recipe wins the prize! I will definitely try that one. I happen to have macadamia nuts in the fridge and have everything except asiago. Will do this as soon as I get back to Manila… thanks!

By: Peter J.

Peter J. — Wed, 04 Apr 2007 05:08:01 +0000

oh, I forgot! lots of shredded asiago cheese or parmasano regano pls.

By: Peter J.

Peter J. — Wed, 04 Apr 2007 05:02:40 +0000

Try making pesto, substitute pine nuts with macadamia nuts and instead of using EVOO, just use your macadamia infused oil; lots of fresh basil, S & P TT. I recommend Penne pasta, to coat with sauce a la minute (right before serving).

By: pinky

pinky — Sat, 17 Mar 2007 05:39:28 +0000

I think it would be divine with fish.

By: Foodie

Foodie — Fri, 16 Mar 2007 08:28:32 +0000

Curiosity and Google go hand in hand…Seems like lemon myrtle (an Australian native plant) is a lemon/lemon grass substitute.

Anyway, at the last “Made in Hawaii Festival” in Honolulu, one of the exhibitors, Oils of Aloha, offered bread pieces to dip into their different mac nut oils: regular, pepper-infused, Italian-herb infused and garlic-infused. I couldn’t make up my mind as to which particular one to buy, I ended up buying their sampler. They also have a website with a recipe section
(https://oilsofaloha.com/macrecipes.php), and perhaps the Australian lemon myrtle-infused mac nut oil can be substituted, with some tweaking, for the recipes calling for mac nut oil and lemon.

By: tulip

tulip — Fri, 16 Mar 2007 08:15:18 +0000

Oh, btw since you mention lemon pound cake..I remember a lemon cake recipe from a dessert cookbook I used during the holidays that didn’t need too much eggs,butter,sugar. It used ground almonds. Everything is just mixed thoroughly and serve warm infused with a lemon syrup(prick the cake all over & pour)and poached pear on the side. It is easy and really good. I think your pound cake will be great with the lemon myrtle, a good idea!

By: connie

connie — Fri, 16 Mar 2007 04:56:05 +0000

Although I am a big fan of infused oils, I’ve never heard of lemon myrtle but from a bit of googling it seems like lemon myrtle can be used in many ways than one, from cooking to ingredients in soaps and lotions. I might need to read the labels of my bath products when I have a chance. LOL.

One Australian site I found recommends using the oil in salads and fish. I would probably mix it with a bit of balsalmic vinegar tossed it in a bed of spinach with some almonds and pomengranate seeds. I love this combination, the sweetness of the pomegranate balances out the tartness of the balsamic and in this case the lemon myrtle. Although, I would also probably try cooking it with some prawns. Too bad they use macadamia oil, I’m severely allergic to macadamia nuts, so I would not even give the oil a try.

And oh, MM, they do use lemon myrtle powder or syrup for cake or custards recipes, but I can’t see why you can’t use the infused oil, my mouth is watering for lemon cheesecake right now. LOL.

By: tulip

tulip — Fri, 16 Mar 2007 04:13:04 +0000

This oil is widely use in Australia. A relative living there gave me some of this too when she went for a visit. I have tried using it with fish and pasta dishes.Try marinating fish steaks with it. If you’ll ever make salad dressing,add some extra lemon juice accdg. your preference and some balsamic or red wine vinegar then some spices if you like.I can imagine a Friday “abstinence” with it, perfect!

By: millet

millet — Fri, 16 Mar 2007 03:48:14 +0000

warm the oil in a saucepan, add some lemon juice and grated lemon rind, some salt, pepper and grated parmesan. cook some fettuccine (i suspect plain egg noodles would work as well) till al dente, drain lightly and add to oil mixture, along with some pasta water, and toss. i am just imagining this is the way i would use this oil, because it looks and sounds lovely but i’ve never come across it. also, i make this recipe with butter instead of oil, and it is an easy all-time favorite. tell us what you did, finally.