Responding to comment...

..from 'red' on the last posted recipe. Thank you for your comment.

I would like to re-iterate my purpose with this recipe blog, as explained briefly in the sidebar. I am not a chef, and am not interested in developing 'chef-fy' recipes - for some fantastic recipes by a professional chef, check out Mark Olive's recipes in 'The Outback Cafe Cookbook' and on the Outback Cafe website's Recipes page.

My intention is to help other everyday home cooks, mums and busy people to introduce native ingredients to their daily meals. This means not including warrigal greens and other fresh ingredients - even if I were so fortunate as to have these fantastic items, they are not easily available in most regular grocery stores. It also means not using too many native products per recipe - in which I do have to hold myself back at times! As a stay-at-home mum on a budget, I know perfectly well that I will simply skip a recipe that requires buying a dozen new ingredients, and that is not the intention of this blog at all.

The truth is, the simplest way of introducing native cuisine to other home cooks - like myself - is to add one or two new ingredients to an existing recipe, or to replace a standard herb with a native alternative. By making the use of native food as simple (and, perhaps, even uncreative) as this, I hope to counteract the perception that native cuisine is only the domain of the professional chef.

As for the suggestion about Mountain Pepper, that sounds like a great idea to try. Personally, I feel that the citrus tang from the 'Lemon Myrtle & Chilli Sauce' is what makes that particular ingredient stand out. Of course, experimentation and working out what you like is all part of the fun!