What are common mistakes when making Australian native ingredient technique?

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Accepted Answer

Cooking lemon myrtle for extended periods — the citral dissipates and you lose the point. Using wattleseed raw. Over-using Tasmanian pepperberry — the delayed heat surprises people. Treating finger lime as decoration — the acid burst is a functional flavour element. Substituting these ingredients 1:1 for European equivalents — they're more concentrated and behave differently.