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Most natives work particularly well in a tempura. Salt Bush and fresh Barilla stems are particularly good fried - but you can also infuse a bit of lemony zing by adding a sprinkling of dried Lemon Myrtle to your usual tempura batter.



  • Barilla tips

  • Saltbush leaves,

  • zucchini, sliced (on the diagonal at approximately 2cm thickness)

  • cauliflower florets

  • red capsicum, deseeded and cut into 2cm x 4cm wide ribbons

  • carrot, peeled and cut into .5cm strips (on the diagonal)

  • swiss brown mushrooms, halved

  • asparagus, trimmed and halved


  • ½ cup plain flour

  • 2 tbsp cornflour

  • 1 egg, lightly beaten

  • 160 ml ice-cold beer (not a dark beer)

  • Grapeseed, vegetable or peanut oil, for frying

  • dried Lemon Myrtle, ground (you can dry by hanging a small bunch of leaves upside down in a dry and airy place away from direct sunlight).


  1. The zucchini, cauliflower, capsicum and carrot will need to be blanched before starting. To do so bring a large saucepan of water to the boil. Once boiling vegetables may be blanched separately. Simply dip them into the boiling water for 1 minute, pat dry and refresh with iced water. Pat dry and line on a tray so you can pop them in the refrigerator until required.

  2. To prepare the batter, sift the flour and cornflour creating a well in the centre. Into the well add the egg and beer, furiously whisking to combine.

  3. In a deep frypan heat your oil to 180˚C.

  4. Working in batches of 3 to 4 pieces dredge vegetables in batter to coat completely (allowing any excess batter to drain off), fry for about 3 minutes continuing to turn until golden. Transfer to baking paper with tongs to drain and season with your dried Lemon Myrtle. Serve immediately.

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