Dear Kevin, in regards to this message to me, i will rsvop asap,.
 > As Howie Coombe wrote to Jim Weller Re: AUSTRALIAN NATIVE HERBS 3
 > Kevin sat UTGT {at} 1051ore on the 12th of February, 2003
 >  
 >>> Lemon Myrtle and Quandong Bavarois Torte
 >
 >>> 4 Lemon myrtle leaves -OR- 5 ml Lemon myrtle oil -OR- 30 g Gelatin,
 >
 >> HC> Is there a difference? exept for texture,.
 >  
 >>  I believe Kevin meant myrtle leaves OR oil AND gelatin.
 > 
 > Indeed. I think the recipe became somewhat ascii confused.
 > 
 >> You need the gelatin to make a bavarois.
 > 
 >HC> I would not be so sure, I believe that Lemon myrtle has a lot of
 >HC> pectin and natural gelatin in it,.
 > 
 > Lemon myrtle is a leaf, with little, if any gelatinous
 > properties. It adds a delicate fresh lemon flavour with an
 > earthy undertone. A substitute? Maybe a couple of lemon balm
 > leaves and an older [still fresh/green] gum leaf.
 >  
 >> > Water, cold.
 >
 >> HC> Can you use anything else here?
 > 
 > Warmed ice.
 > 
 >HC> Aha, but bearing in mind that i am talking about Lemon myrtle i am
 >HC> thinking i could accentuate the citric aspect my adding Orange flower
 >HC> water or Acidised water,.
 > 
 > Preferably not with quandong. I think the orange would overpower
 > the lovely quandong character, whereas the lemon would accentuate
 > it. If you remember your quandong, it does indeed have a rather
 > tart flavour [I remember the quandong pies my Grandmother used
 > to make, and they could pucker the lips if the fruits were not
 > completely or over ripe!] The neroli oil of the orange is a bit
 > strong, IMNSHO.
 >  
 >> > Essence, vanilla,
 >
 >> HC> Can you use extract?
 > 
 > Extract is the American term for our essences.
 > 
 >> > Quandong Pudding with Wattleseed Ice-Cream
 >
 >> > 250 g Butter, softened, 140 g Dark brown sugar,
 >
 >> HC> Any kind?
 >  
 >> Demerara is my favourite.
 > 
 > Indeed, demerera would be delightful in this pudding.
 > 
 >HC> What about Butter? i was thinking instead of reguler Butter i could
 >HC> accentuate the Nuttyness and seedyness of Wattleseeds by useing Peanut
 >HC> Butter,.
 > 
 > NO!!!!!!!!!!!!!!!!!! [Did you hear me, Howie?] Definately no
 > Peanut butter!!! Wattleseeds have flavours of wood and
 > earthiness, with ever so slight nuances of eucalypt/gum
 > [acacia/gum arabic]. Peanut flavours of sweet nuttiness and oil
 > are completely incongruent to the subtle Australian flavours of
 > the quandong and the wattleseed.
 > 
 > Cooee and Love,
 > Kevin... XXXXXXXXXXX " The end of the world has been postponed
for 35 days   > owing to the lack of UN trumpet players " ... A
physical law must possess    > mathematical beauty. ___ Blue Wave/DOS
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