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"Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season Try picking unblemished fruit for best results. You could use as many lemons as you wish, however the equation..."

Ingredients: warm water, lemons, sea salt...

"A light and full bodied salad. I acquired this recipe from the local pub. Note: Fetta or any soft, crumbly cheese can be used instead of the goat cheese, and toasted pecan halves make a nice change from walnuts."

Ingredients: goat cheese, spiral shaped pasta...

"This recipe is best prepared a day ahead. It gives the herbs time to soak into the lamb. The rosemary and tarragon work really well with this dish. We often have this for our Friday night easy dinner with a good Aussie red wine. NOTE: The prep time is for the marinade. I usually only marinate the lamb overnight in the fridge. Cooking time will depend..."

Ingredients: lamb leg steaks, fresh chives...

"I wish I could take credit for this lovely lemon flavoured lamb. I found this recipe in an Australian Women's Weekly Cook Book. The cooking time may be less depending on how rare you like your lamb. I often serve this with Greek Feta Salad and crusty bread."

Ingredients: fresh lemon rind, dried rosemary leaves...

"If you can't find Chermoula spice mix, this is a great do it yourself alternative. From delicious mag, Australia."

Ingredients: ground cumin, coriander...