The Australian Sunrise Lime is a hybrid of the finger lime and a calamondin (cross between a mandarin and cumquat). Created by the CSIRO, it has a sweetness about it which makes it extremely versatile.
They can be eaten whole like a cumquat or turned into jam, marmalade or preserved in alcohol. Absolutely delicious.
Sunrise Lime and Lemon Gluten Free Biscuits
Place the dried ingredients into a mixing bowl and then add the wet ingredients and mix until well combined. Roll into balls and place on a tray lined with baking paper. Press down with a fork. Bake at 180C (fan forced) for approx 20 minutes.
1 cup chick pea flour, half cup rice flour, half teaspoon baking powder, quarter teaspoon Tasman Sea Salt, one third cup caster sugar and 2 heaped teaspoons of Sunrise lime chips ( or one teaspoon of sunrise lime powder).
Half cup of extra virgin olive oil, 1 egg and a Tablespoon of lemon juice.
Sunrise Lime Pork/Chicken Sauce
Ideal for taco meat, shredded chicken, or pork chops
Ingredients: 500gm pork or chicken, 3 tbsp sunrise lime powder, 1 cup chicken broth, 1 lime (juiced), 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1 tbsp olive oil.
Instructions:
Sear the meat in olive oil.
Whisk the sunrise lime powder, cumin, and cayenne into the chicken broth.
Pour the mixture over the meat, reducing heat to a simmer.
Cook until the meat is tender and the sauce has reduced and thickened.
Finish with fresh lime juice.
Using Sunrise Lime Powder as Seasoning
Instead of cooking it in, you can use fruit powder to finish a cooked meat sauce for an intense, fresh aroma.
Method: Once the sauce is plated, place 1-2 tablespoons of freeze-dried Sunrise Lime powder in a fine-mesh sieve and dust it over just before serving.
Bush Tucker Recipes at the Aussie table 
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