Dear Jim, in regards to this message to me,.

 >-=> Quoting Howie Coombe to All <=-

 > HC> I am particularly looking for uses for Lemon Myrtle, anyone?

 >  Most of the info I have is from other Australians.


Namely Kevin Symons, who else?,.

 > Not surprisingly, I've never seen it here in Canada.


Have you ever tasted it?,.

 > MMMMM----- Recipe via Meal-Master (tm) v8.06, Title: Lemon Myrtle    
       > (Backhousia Citiodora), Categories: Wild, Australian, Info,
Spice, Yield: 1  > info file, LEMON MYRTLE, Backhousia citiodora,


Aha,.

 > Lemon myrtle ground is probably one of the most successful bush foods
to be  > incorporated into professional and domestic cookery.


Indeed it is, although i have not seen or heard much about it,.

 > The lemon myrtle grows in semi tropical and tropical rain forests and
is     > the leaf of a beautiful rain forest tree.


Aha,.

 > The flavour of this remarkable leaf is that of lemon, lime and lemon grass.


All perfectly mixed as only nature can,.

 > Use with all fish, seafood and white meats and vegetables.


Aha,.

 > Make a lemon myrtle dressing, lemon myrtle beurre blanc, lemon myrtle
       > mousse or lemon myrtle sorbet.


Or even Lemon Myrtle Sauce or Lemon Myrtle Ice Cream Dressing,.

 > Sprinkle on meats and fish before grilling or over vegetables after  
       > steaming.


Aha,.

 > Flavour butter or oil.


Yummy, anyway ttfn,.

 > From: Http://Www.Robins.Net.Au/Glossary, MMMMM MMMMM----- Recipe via 
       > Meal-Master (tm) v8.06, Title: CARPACCIO-STYLE EMU, Categories:
Game,        > Poultry, Australian, Yield: 4 servings, 1 kg Emu, 40 g
Sea salt; coarse, 1   > tb Pepperberries; rough chop, 2 Lemon myrtle
leaves, 150 ml Brandy,          > Carpaccio is a raw meat cured by means
of salt & air drying, Marcel Bouvier  > recommends drum fillets for
this recipe. Trim the emu meat of any sinew &    > wipe dry. Rub the
salt, pepperberries & leaves into the meat & store in a    >
container in the refrigerator for a week, turning it every 24 hours. Remove
 > the meat from the container. Discard the juices. Put a cake rack
inside a    > clean container, place the meat on the cake rack & put
another cake rack on  > top of the meat [so that the meat is sandwiched
between the two racks]. Put  > a heavy weight on top of the uppermost
rack. Refrigerate & leave the meat    > for a week. Discard the
juices. Place the cured meat in a wire-mesh fish     > griller &
allow it to dry in a well-ventilated, fly-screened area for a      >
minimum of 10 days. From: TUKKA - REAL AUSTRALIAN FOOD By: JEAN-PAUL       
 > BRUNETEAU, From: Kevin Jcjd Symons, Date: 12-08-02, MMMMM MMMMM-----
Recipe  > via Meal-Master (tm) v8.06, Title: Emu Medallions W' Sweet
Lemon Myrtle      > Chilli/damper Balls, Categories: Australian, Game,
Poultry, Sauces,          > Chilies, Yield: 4 Servings, 500 g Flour, 1
ts Salt, 1 ts Bicarbonate of      > soda, 2 tb Butter, grated. 300 ml
Milk, 2 ts Butter, grated. 2 ts Oil, 8     > Emu medallions, Sweet Lemon
Myrtle Chilli Sauce* * Available from            > AUSTRALIAN NATIVE
PRODUCE INDUSTRIES P/L - RED OCHRE PRODUCE - To make the   > damper-
sift flour, salt and soda into a large bowl. Rub grated butter into  >
flour mix. Pour in milk and knead the dough into 6 balls. In preparation   
 > for rolling, dust the balls with flour. Roll damper dough into 3cm
diameter  > balls. Place on greased and floured baking sheet and brush
with a lit

tle     > milk. Bake for 25 to 30 minutes at 220^C. The damper looks and
tastes        > better if you baste with extra milk during cooking. Five
minutes before      > damper is ready, heat butter and oil and quickly
sear medallions in pan or   > wok until brown. Place the meat in oven
with damper and rest it for 2        > minutes. Take emu from the oven
and rest it for 5 minutes. Serve emu         > medallions with sweet
lemon myrtle chilli sauce and a damper ball. It is a   > good idea to
have plenty of butter on the table. When guests break open      > their
damper ball, it is great to be able to spread the butter thickly       >
enough so it melts out on their plate. Serves 4. from A TASTE OF AUSTRALIA 
 > by JOY ROSS & ALISTAIR PUNSHON, From: Kevin Jcjd Symons, Date: 19
Mar 98,    > MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06, Title:
Spatchcock        > Marinated in Chilli, Lime & Ginger, Categories:
Australian, Poultry,         > Marinades, Yield: 4 Servings, 4
Spatchcocks, 2 Limes, juice of... 1 ts       > Ginger, green, crushed.
1/2 c Chilli sauce, sweet, 1 c Sherry, sweet, 1/2 c  > Sugar, castor, [*
1], 1/2 c Oil, olive, 1/2 c Vinegar, rice wine, 1/2 ts     > Oil,
mustard, 2 c Stock, chicken, 1 Bok choy, bunch of... 1/2 Wom bok, 1    
> Chinese spinach, bunch of.. 375 ml Champagne, 8 Lemon myrtle leaves,
150 g   > Butter, 2 tb Sugar, castor [* 2], 4 Rice paper, round sheets
of, Fillet the  > spatchcock, removing the breastbone, leaving 4
portions from each bird. Mix  > the lime juice, crushed ginger, chilli
sauce, sherry, castor sugar [* 1]     > and olive oil together and
marinade the spatchcocks in this for at least 2   > hours. Lightly
grease a griddle pan with olive oil and heat well. Drain the  >
spatchcocks and cook the pieces on each side until lightly browned. Place  
 > in an ovenproof dish and continue cooking in a moderate oven until
the       > juices run clear. Meanwhile, make a poaching mixture of rice
wine vinegar,   > mustard oil and chicken stock. Quarter the bok choy.
Poach in 

this liquid    > until the leaves have wilted. Cut the Chinese spinach
into 10cm lengths and  > poach. Shred the wom bok and lightly poach
also. In a frying pan place the   > champagne and lemon myrtle leaves,
and reduce by half. Remove the leaves     > and add the butter, sugar [*
2] and 1/2 a cup of spatchcock marinade         > [strained]. Return the
beurre blanc to the heat until it bubbles. To         > assemble the
dish, fry the rice paper until it is fully expanded, place the  > bok
choy on plates followed by the Chinese spinach and

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