The Cook and the Chef

Lemon Myrtle + Pizzas (3x30)

:

Tonight Maggie and Simon celebrate the “Queen of lemon herbs”, lemon myrtle, and Simon uses a “pizza stone” to bake Calzone while Maggie shows us how to fry a pizza! The little village of Nimbin, in the Byron Bay Hinterland has embraced its reputation as Australia’s hippy capital, and the influence of the counter culture extends way beyond the colourful main street. On the edge of town Maggie discovers the beautiful Djanbung permaculture gardens, and owner, Robyn Francis, explains how the permaculture philosophy of sustainability provides a practical framework for the alternative movement. Maggie delights in the gardens winter offerings and is particularly taken with Robyn’s native lemon myrtle. Back in the kitchen, Maggie re-visits one of her favourite deserts, the ‘crumble’, which is usually made with either apple or rhubarb. Inspired by her trip north and always up for a challenge, she decides to use one of the most delicious and exotic of all tropical fruits, the custard apple and combine it with some lemon myrtle. Served with Lemon Myrtle Crème Anglaise, the result is a mouth watering marriage of two very unique flavours, casting a whole new light on this traditional dish. Also seduced by the ‘Queen of all lemons’, Simon combines lemon myrtle into a glorious Beetroot and Citrus salad. Using three different types of citrus, walnuts and beetroot he creates a superb treat for all the senses, proving once again the versatility of Australian bush tucker. Odd brick domes have been popping up in backyards all around Australia recently, the result of a renewed interest in cooking with brick ovens. To find out more Simon visits brick oven guru, Russell Jeavons. As Russell explains, built and operated correctly these ovens can go far beyond cooking pizzas and bread, the stored heat can be used productively for many hours after the fire has gone out, to bake a wide variety of dishes. Using some of Russell’s strudel dough Simon coo