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If you haven’t tried many of these Australian ingredients yet, you might wonder what on earth this final dish tastes like — and you’d be in for a treat. It’s an aromatic delight for the senses!

You will need

Serves 2

  • 500ml water
  • 1/2 brown onion, quartered
  • 3 cloves garlic, sliced
  • 8 lemon myrtle leaves
  • 5 anise myrtle leaves
  • 1/2 teaspoon pepper berries
  • 3 bunches warrigal greens
  • 2 packets instant noodles (gluten-free if needed)
  • 20ml soy sauce (or tamari)
  • 15ml sesame oil


  • River mint leaves (optional)
  • Sea celery leaves (optional)
  • 2 finger limes
  • Mount pepper, grated

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5 mins to prep

  1. Step 1

    Boil water in a saucepan. Turn off and add onion, garlic, lemon myrtle, anise myrtle and pepper berries. Bring to the boil then turn the heat off and leave to steep for 10–15 minutes.

  2. Step 2

    Remove the leaves from the stock, then simmer before adding instant noodles and warrigal leaves. Simmer for 2–3 minutes or until the noodles are soft.

  3. Step 3

    Divide into 2 bowls and pour over sesame oil and soy sauce, then top with finger limes and a sprinkle of ground pepper berries before serving.

Recipe: Simon Toohey

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