On the plus side, the number of restaurants in Sydney that are casually placing bushfoods on their ordinary, everyday menu is growing, and gratifyingly so. It's looking like lemon myrtle might be our breakthrough plant - it's popping up in the fancy foodie mags more and more. We can but hope that it becomes so everyday that people will season with it as blindly as they now bung sundried tomatoes and snow peas in everything.
I could wish it was wattleseed, but for some silly reason it still has an image problem. Cherikoff, if you could work out a water-soluble version of wattleseed, I think you'd be on a winner!!! Maybe it's just that _little_ bit too different ... lemon myrtle is "just like lemon, only more so".
Actually, I have no real idea what causes the fancy foodie types to latch onto one thing and completely ignore. I guess we can but just ride the lemon myrtle wave and sneak a few other fun things through the froth and bubble ...
Finger limes WOULD be the next thing if they were being produced in anything like commercial quantities!! They're mentioned quite a lot, for a plant that even I haven't seen in a fully ripened state, and certainly wouldn't know where to start getting a kilo of!!