Are we sure we're talking about the same plant. You say it is readily available in Australia, but I was under the impression, it was a "new world plant" and not an "old world plant" indigitally. Is this true? Mine having occured indigitally in Uraguay in the South Americas.I was thinking posibly it started as a "sport" in the wild with the Philodendron Selloum naturally occuring there on the mountains. What do you think? It is not that easy to propagate from "back cuttings either. I will almost certainly try to hybridize it with Philo. "Evansii" or Philo "Imbe varigata" during this April/May season though.

I'm trying to find good photos of the species Philodendron variifolium from Peru. The plant I'm seeking isn't the commonly sold tissue cultured plant that is frequently sold using that name. Due to a mis-tagged plant at a plant show in Miami some years ago the wrong plant is being sold with the name Philodendron variifolium at sources all over the world. The plant I am seeking is found only in Peru and has an elongated leaf blade that is extremely variable in shape (thus the name "variifolium"). The true species often grows as a terrestrial plant while the plant that masquerades with that name is a climber. You can see the real species at the link below. The other plant, which is Philodendron brandtianum can be seen here: http://www.exoticrainforest.com/Philodendron%20brandtianum%20pc.html If you grow the Peruvian species and would be willing to sell a cutting I'd really like to hear from you but more importantly I'd like good close-up photos of both surfaces of the leaf blade, the petiole, the cataphyll, the stem and the inflorescence. By the way, the real species is somewhat rare and is rarely seen in private collections. Thanks! Here is a link that might be useful: Philodendron variifolium

It's likely just several plants that are stuck together. This is common when buying plants that originated from tissue cultured labs.

@CY CY, Most of the uneven heating issues mentioned about Lacanche (and other brands really) come down to pre-heating the oven properly. Our gas ovens will reach 180 C / 350F in about 10 minutes, the electric ovens take a little longer. I always recommend letting the oven cycle through at least once or twice more, as this allows the entire cavity to heat up to temperature (oven walls and doors). This ensures that the temperature is uniform across the entire oven, and allows for quicker temperature recovery when opening the door. In practice, I notice this every time we bake our local pastries here (~24 pieces per sheet). If we put them in right after the preheat light goes off the first time, those at the back and back corners will brown much faster than the rest. If we wait 10-15 minutes more for the oven to preheat properly, they all come out perfect! Patrick