I've certainly heard of cider gums, but they grow down in Tasmania, so none up here.
I believe that in spring aboriginies would scar the bark and collect the sap which flowed down the trunk. The talk is of scaring rather than tapping (like a birch), but I've never seen it. Other say that the sap is similar maple syrup in texture and uses. I've read that in some cases aborigines would actually chop a small "basin" into the tree and direct the sap so that it would collect in that; in other cases they would just use a (bark) container to collect the sap. Fermentation was produced just by natural yeast in the air.
Supposidly the ground under the trees can be covered in "manna pellets" which can be collected and eaten (I guess under some mature trees which could be hundreds of years old (?), not sure about young trees). I guess the pellets are some kind of globules of sap ? Once again I haven't actuall seen detailed pictures or spoken with people who have.
Because the sap would attract possums and other creatures, it was common practice to trap and hunt around the base of the tree.
I suggest waiting until spring and try some scarring aor tapping and see what you get !
Seasoning eucalypts: the rule of thumb for most timber is 1 year per inch, but it depends on what sort of size you have and what you want to do. A large eucalyptus log will tend to split as it dries out. Commercially the logs are kept wet (with sprinklers) and are sawn ASAP after felling, then left to dry. I think commercial realities dictate how long the timber dries rather than allowing nature to take its course.
From experiance with small bush timbers, its best to work the timber green, once it dries it gets very hard to work with !
