Native Pepperberry Potato Cake

6 *native pepperberries (count the double berries as one) 5g *lemon myrtle 60g melted butter 4 large potatoes, peeled, boiled but firm and very thinly sliced 60g parmesan, flaked * These Aussie ingredients available here Squash the native pepperberries into the melted butter and add the lemon myrtle. On an oiled tray, arrange 4 piles of potato slices brushing each layer with the flavoured butter. Finish the top with the parmesan and bake at 180ºC for 15 minutes and if desired, further grill the top to brown.