Christmas Recipes with Lemon Myrtle: The Native Citrus Twist Your Aussie Christmas Table Is Missing

An Aussie Christmas in Sydney calls for fresh, bright flavours that can handle the heat, the seafood, and the long lazy lunches. Lemon myrtle is perfect for this: it delivers a clean, vibrant citrus hit that feels like lemon, lime and lemongrass all in one, without being heavy. Below are three tested-style Christmas recipes that hero lemon myrtle using easy, shoppable products from Australian Bush Spices, so you can bring a native twist to your festive table with confidence.

Why Lemon Myrtle Belongs on Your Christmas Table

Lemon myrtle works beautifully with classic Australian Christmas dishes: chilled prawns, roast turkey, glazed ham, fresh salads and light desserts. Using infused oils, jams and blends means you get consistent flavour without hunting down hard-to-find ingredients.

For this menu, we’ll lean on:

• Lemon Myrtle Olive Oil – for dressings, marinades and roasting.
• Lemon Myrtle and Mango Jam – for a no-fuss dessert and breakfast treats.
• Sweet Cooking Spice – a baking blend with lemon myrtle that makes festive sweets simple.
• Bush Dukkah and Salad Sprinkle – for crunchy, aromatic finishes.

These products are an easy way to get authentic native flavours delivered Australia-wide, and they also slot neatly into Christmas hampers or host gifts.

Recipe 1: Lemon Myrtle Prawn & Avocado Christmas Salad

This no-cook salad is ideal for a hot Sydney Christmas Day. The lemon myrtle brings a bright, zesty lift that cuts through the richness of prawns and avocado.

Ingredients (serves 4–6):

• 500 g cooked prawns, peeled and deveined
• 2 ripe avocados, sliced
• 2 cups mixed salad leaves
• 1 small cucumber, thinly sliced
  
• 1 small red onion, very finely sliced
• 1 punnet cherry tomatoes, halved
  
• 2 tbsp Lemon Myrtle Olive Oil
  
• 1 tsp Salad Sprinkle (plus extra to serve)
  
• Juice of 1 lime or lemon
  
• 1 tsp honey or maple syrup (optional, to balance acidity)
  
• Pinch of Natural Pink Sea Salt Flakes
  
• Fresh coriander or parsley leaves, to garnish

Method:

• In a large bowl, combine salad leaves, cucumber, onion and cherry tomatoes.
  Whisk together Lemon Myrtle Olive Oil, lime juice, honey (if using), Salad Sprinkle and a pinch of Natural Pink Sea Salt Flakes.
  
• Toss the salad with half the dressing.
  
• Arrange prawns and avocado slices on top, then drizzle with remaining dressing.
  
• Finish with extra Salad Sprinkle and fresh herbs.

Serving & pairing:

• Serve as a starter or light main alongside barbecued fish seasoned with the Seafood Spice Blend.
  
• Add crusty bread and a shallow dish of Lemon Myrtle Olive Oil with Bush Dukkah for dipping.

This salad is a great make-ahead option: prep the components in the morning and dress just before serving.

Recipe 2: Lemon Myrtle & Mango Trifle Pots

Trifle is a Christmas classic, but this version swaps heavy custard for yoghurt and layers in tropical mango and lemon myrtle for a lighter, heat-friendly dessert.

Ingredients (serves 6):

• 1 jar Lemon Myrtle and Mango Jam
• 500 g Greek yoghurt (or coconut yoghurt for dairy-free)
  
• 1–2 tsp Sweet Cooking Spice
  
• 1 store-bought sponge cake or 8–10 savoiardi biscuits, roughly torn
  
• 2 fresh mangoes, diced (or frozen, thawed and drained)
  
• 1 cup whipped cream (optional, for topping)
  
• 2 tbsp toasted coconut flakes or crushed macadamias

Method:

• In a bowl, stir the Sweet Cooking Spice into the yoghurt until smooth and fragrant.
  
• In serving glasses, layer torn sponge, a spoonful of Lemon Myrtle and Mango Jam, spiced yoghurt and diced mango.
  
• Repeat layers until glasses are nearly full.
  
• Top with whipped cream if using, then sprinkle with coconut flakes or macadamias.
  
• Chill for at least 1 hour before serving to let the flavours meld.

Serving & pairing:

• Serve straight from the fridge on a hot afternoon – the lemon myrtle keeps the dessert bright, not cloying.
  
• Pair with a platter of fresh stone fruit and a cheese board dressed with Kakadu Plum, Cranberry & Chilli Relish for a full native-inspired spread.

These trifle pots are perfect for making ahead on Christmas Eve; they actually taste better after a night in the fridge.

Recipe 3: Lemon Myrtle Roast Veg & Bush Dukkah Wreath

Turn simple roast vegetables into a festive centrepiece with lemon myrtle and native dukkah. It’s a brilliant option for vegetarians and a colourful side for turkey or ham.

Ingredients (serves 6–8):

• 1 kg mixed vegetables (e.g. pumpkin, sweet potato, beetroot, carrots, red onion), cut into chunks
  
• 3 tbsp Lemon Myrtle Olive Oil
  
• 2 tsp Bush Dukkah (plus extra to serve)
  
• 1–2 tbsp Sticky Wattleseed Balsamic (optional, for drizzling)
  
• Pinch of Natural Pink Sea Salt Flakes
  
• Fresh rocket or baby spinach, to line the platter

Method:

• Preheat oven to 200°C (fan-forced).
  
• Toss vegetables with Lemon Myrtle Olive Oil, Bush Dukkah and a pinch of Natural Pink Sea Salt Flakes.
  
• Spread on a large baking tray and roast for 35–45 minutes, turning once, until caramelised and tender.
  
• Arrange rocket or spinach in a ring on a large round platter.
  
• Pile the roast vegetables on top in a wreath shape.
  
• Drizzle with a little Sticky Wattleseed Balsamic and sprinkle with extra Bush Dukkah just before serving.

Serving & pairing:

• Serve warm or at room temperature – ideal for a relaxed buffet-style Christmas lunch.
  
• Pairs beautifully with turkey seasoned using the White Meat Spice Blend.

This dish looks impressive on the table but is very forgiving – you can roast the vegetables earlier in the day and reheat briefly before serving.

Choosing the Right Lemon Myrtle Products for Christmas

Here’s a quick comparison to help you decide which lemon myrtle products to stock up on for December entertaining and gifting.

If you’re building a Christmas hamper or looking for a host gift, the Oil & Vinegar Gift Pack is a ready-made option that showcases lemon myrtle alongside roasted wattleseed – ideal for food lovers who enjoy experimenting.

FAQs: Cooking with Lemon Myrtle at Christmas

1. How strong is lemon myrtle compared to normal lemon?

Lemon myrtle has a more intense, pure citrus aroma than regular lemon zest, so you generally need less. Using products like the Lemon Myrtle Olive Oil or Sweet Cooking Spice gives you a balanced flavour that’s hard to overdo, which is ideal when you’re cooking for a crowd at Christmas.

2. Can I prepare these lemon myrtle dishes ahead of time?

Yes. The prawn salad components can be prepped in the morning and dressed just before serving; the trifle pots with Lemon Myrtle and Mango Jam are even better made the day before, and the roast veg wreath can be roasted earlier then reheated briefly. Lemon myrtle’s flavour holds well, so it’s perfect for make-ahead entertaining.

3. What’s the best way to introduce lemon myrtle to fussy eaters?

Start with familiar dishes and subtle products. Drizzle a little Lemon Myrtle Olive Oil over roast potatoes, or stir a spoonful of Lemon Myrtle and Mango Jam through yoghurt. The flavour reads as “lemony” and approachable, just a bit more interesting.

4. Which Australian Bush Spices products should I buy first for a lemon myrtle Christmas menu?

If you’re starting from scratch, go for a trio: Lemon Myrtle Olive Oil for savoury dishes and salads, Lemon Myrtle and Mango Jam for desserts and breakfasts, and Sweet Cooking Spice for biscuits and festive baking. Together they’ll cover most of your December cooking, from Christmas Day lunch to Boxing Day brunch.

Ready to give your Aussie Christmas table a native citrus twist? Explore the full range of lemon myrtle products at Australian Bush Spices and start planning a menu that feels festive, fresh and unmistakably Australian.