Have a look at Arnott’s Culinary Trend report for 2020.
“Lemon myrtle is pretty interesting because it’s not just a lemony taste that you get, but almost like a lemon cordial taste,” says Ben Devlin, chef at Cabarita Beach’s Halcyon House. “It’s quite sweet and aromatic, and when it’s fresh, a little will go a very long way to infuse a lot of flavour.”
“It’s perfect when you want a bit of a citrus flavour but without actually adding any acid to it,” says Ben. “It frees you up to use other forms of acid, maybe finger limes or vinegar, but you still get that distinctive lemony flavour. It’s a great way to round out a flavour profile.”