We get lots of inquiries about bunya bunya nuts and I must admit that I love them and still harvest the odd cone around Xmas for my own use. It’s just that since supplies are so irregular that we can ...
Flavour – Similar to chestnut with a subtle pine overtone.Colour and Appearance – Starchy white flesh with yellow central stalk. Woody shell 50mm in length, 25mm wide.Typical Uses – Slice boiled nut meat and use as a garnish or flavouring. Re-fry boiled and ...
Bunya Nut Pastry400g bunya nut meal (approx. 700g bunya nuts with shell on)250ml water10g butter120g fresh cream120g wheat flourFilling for Pastry150g pork mince50g water chestnuts (diced)2 shallots (small/diced)2tbsp Alpine pepper1 cup pork jus100g tomatoes (chopped/seedless)salt to tasteQuandong Chutney (30 portions)250g ...
200g prepared refried bunya nut pastry 50g munthari 1 medium onion, chopped 1 clove garlic, chopped 2 large mushrooms, sliced 2 shiitake or Chinese mushrooms, sliced 1 medium carrot, grated 1 small kumara, thinly sliced and paperbark baked ½ teaspoon ...
Boiled and shelled bunya nuts can be slivered briefly toasted and used as a garnish if very finely sliced with a meat slicer, mandolin or very sharp knife. Bunya nuts are composed of starch and water and if the slices ...
4 pork fillets200g warrigal greens16 bunya nut halves, boiled, shelled and sliced150g spreadable Kakadu plum20g munthari or riberrypinch saltpinch pepper225ml Kakadu plum and port wine sauce1 lt pork stockSauce150ml demi glace50ml port wine30g spreadable Kakadu plumMethod– Butterfly the pork fillet ...
400g mesclun lettuce mix50ml light lemon myrtle mayonnaise1 avocado, sliced4 red cherry and 4 yellow pear tomatoes100g emu prosciutto15ml akudjura50g shaved parmesan75g Alpine pepper croutonswhitlof leaves for garnish1 small carrotPrepare the 4 Opera House garnishes by selecting 4×5 whitlof leaves ...
