Well, I'm glad this "tedhort" fellow might know, because most posters on this forum are yanks and the Australian flora is mostly greek to us. It's not the commonly-grown-elsewhere-in-the-world PIttosporum undulatum, but I could imagine it's another Australian Pittosporum. Or perhaps a Eugenia.

I was just playing around. Here is a recipe I cook at home. Beef fillet steak with mountain pepper sauce. Grind in a mortar and pestle about 6 large dried mountain pepper leaves with half a teaspoon of sea salt. Crush 3 cloves of garlic and rub the garlic and a little olive oil into 4 premium fillet steaks. Sprinkle the mountain pepper leaf and salt mixture liberally over the steaks and rub in by hand. Cover the meat and allow to sit at room temperature for the flavours to infuse. Slice potato and sweet potato into rounds about 5 mm thick. Partially boil them in salted water making sure they are just still firm. Thinly slice an onion into whole rounds. Layer the potato, sweet potato and onion into an oiled baking dish. Pour half a cup of cream over the potatoes, season with pepper and a little freshly grated nutmeg. Pop into a hot oven (fan forced if available) until brown on top. Add a tablespoon of butter to a hot pan and fry the steaks for around 2 minutes each side, cook them to your liking but DO NOT OVER COOK. They should feel firm by still springy when pressed with a fork. Remove the steaks from the pan and allow to rest briefly whilst preparing the sauce. Add a good swig of red wine to the pan to deglaze, remove from the heat. In a mortar and pestle grind a teaspoon of mountain pepper berries and 4 or 5 dried bush tomatoes (Solanum centrale). Add this to the wine in the pan together with a tablespoon of honey, a knob of butter and a teaspoon of balsamic vinegar. Simmer briefly, transfer the steaks back into the oven to reheat (pour any juices into the sauce pan). Cut a triangular section of the potato bake and place in the centre of a PREHEATED plate. Slice the fillet steaks almost all the way through in strips creating a fan shape. Arrange on top of the potatoes (work fast or it'll go cold). Simmer the sauce to reheat and pour through a sieve over the meat and drizzle a little around the plate for effect. Serve immediately.

I agree with tranegemini. Compost is great, as is the occassional application of Seasol on the leaves and for the roots. We been using that combination for our grevillias and golden penda and they seem to be loving it (and growing much quicker than we expected). While Seasol isn't homemade, we've often made our own home-made seaweed fertilizer which has done just as well. You're not legally allowed to remove seaweed from most beaches, however we've taken some overgrowing pond plants and algae and diluted them (once they've broken down) in some water and applied that just like we would with Seasol and it seems to have worked pretty well. But personally, I think you can't go wrong with compost for almost any plant. Cheers, Lauren :)

Follow the link below to download a free program for selecting native plants developed by a guy in SA. The website is in frames so I couldn't link to the exact page but look for the link to the Native Plant Selector. http://users.tpg.com.au/hjharvey/ A quick description: APSquery uses a database created and maintained by the Australian Plants Society (S.A. Region, Inc), which contains descriptions of approximately 6000 native plants. Most are proper species, but the list also includes a number of common hybrids and cultivars. Here is a link that might be useful: Native Plant Selector