James,
No I haven't made a gooseberry mead, but I have heard (and know from taste) that they are VERY acidic :-X. My mum makes jam out of gooseberries (assuming Australian gooseberries are the same as you have).
Once you have a berry, squeezing the seeds onto the ground will propogate new bushes (like propogating cherry tomatoes).
Using the fruit itself rather than a syrup or concentrate:
I would use the gooseberry as an adjunct, like you add lemon juice to a mead (provide some acid and crisp flavour). The seeds would have to be filtered out.
I doubt it is a strong flavour, so I would also use light honey.
If it is too acidic, go for a sparkling white to balance things out (methode champanoise).
Another suggestion - you could also try a kiwi fruit / gooseberry blend (guessing - no experience here).
Cheers,
James