Bunya Pine

Araucaria bidwillii

Recipes from Share: a permaculture cookbook

• Roo ‘n’ Bunya curry
• Bunya nut pesto

Bunya pine is a large tree native to the Bunya Mountains and surrounding areas in southeast Queensland.  It produces soccer ball size cones in late summer, each cone containing 30 – 60 nuts.

‘For generations, First Nations peoples gathered every three years for a great bunya feast.  While bunyas fruit annually, every three to four years there would be a bumper crop, and this was the time for differences to be set aside and clans to gather, feast, trade, marry, perform initiations, and other ceremonial duties’. (State Library of Qld)

The nuts are high in starch and other complex carbohydrates.  They can be boiled, roasted, or dried and made into flour.  They can be used for purees, pestos, stuffing, and sauces.

Health benefits

• Anti bacterial properties
• May inhibit foodborne illness

One nut contains:

• Water 40%
• Complex Carbs 40%
• Protein 9%
• Fat 2%
• Gluten free

Roo ‘n’ Bunya curry

Ingredients

• 2 cloves garlic
• 1 medium onion
• macadamia oil
• 800g kangaroo meat, cubed
• 2 tbsp tandoori curry paste
• 1 twig lemon myrtle leaves
• 400 g coconut cream
• 30 – 50 Bunya nuts (preboiled and shelled)
• large handful of green beans
• wedge of pumpkin
• red capsicum julienned
• bunch of sweet potato tip (or blanched Warrigal Greens)
• fresh basil, chopped to garnish

Method

1. 1. Simmer chopped onion and garlic in a little oil until lightly browned.
   2. Add roo meat.
   3. Once the meat is browned, add curry paste, lemon myrtle, and a little coconut cream.
   4. Simmer for 10 minutes.
   5. Add bunyas, green beans, and pumpkin, and add a little more coconut cream.
   6. Continue to simmer for 10 – 15 minutes.
   7. Add red capsicum and greens as well as the remaining coconut cream.
   8. Simmer for a further 5 – 10 minutes.
   9. Serve when the pumpkin is soft.
   10. Garnish with basil.

Bunya Nut Pesto

Ingredients

• 5 – 6 bunches of fresh herbs: basil, parsley, oregano, sage, fennel, tarragon
• 1 cup bunya nuts, cooked and shelled
• 1.5 – 2 cups macadamia or olive oil
• 2 cloves of garlic (optional)
• 1/4 cup parmesan cheese
• 1/2 tsp ground lemon myrtle
• salt to taste
• native mountain pepper

Method

1. 1. Blend herbs, bunya nuts, and garlic.
   2. Pour in oil until the consistency is smooth
   3. Add grated parmesan, lemon myrtle, salt, and pepper to taste.