Dear Jim, in regards to this message to me, i will rsvp asap,.

 >-=> 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. Not surprsingly,
I've    > never seen it here in Canada. MMMMM----- Recipe via
Meal-Master (tm) v8.06   > Title: Lemon Myrtle (Backhousia Citiodora)
Categories: Wild, Australian,     > Info, Spice Yield: 1 info file LEMON
MYRTLE . Lemon    > myrtle ground is
probably one of the most successful bush foods to be        >
incorporated into professional and domestic cookery. The lemon myrtle grows
 > in semi tropical and tropical rain forests and is the leaf of a
beautiful    > rain forest tree. The flavour of this remarkable leaf is
that of lemon,      > lime and lemon grass. Use with all fish, seafood
and white meats and         > vegetables. Make a lemon myrtle dressing,
lemon myrtle beurre blanc, lemon   > myrtle mousse or lemon myrtle
sorbet. Sprinkle on meats and fish before      > grilling or over
vegetables after steaming. Flavour butter or oil. 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 doug into 3cm diameter balls.
 >   
 >   Place on greased and floured baking sheet and brush with a little
 >   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.
 >

--- FLAME v2.0/b