Bunya Nuts grow at the top of a tall tree, the Bunya Pine. This season has been a good one for the Bunya trees and the wild-harvesters have been out in full force making the most of this amazing bushfood nut.
Known for thousands of years by the local Aboriginal population, the bunya nut is the subject of many a great festival.
The harvest is best every 3 years approx. After a big crop the tree needs to gather it’s resources for the next great harvest.
Bunya Nuts make a great gluten-free pastry, the texture is soft and floury, similar to a chestnut, they can be roasted and milled. The flavour is a mild nutty flavour which I think improves with some gentle roasting.
When they fall from the tree the nuts are encased by a large bright green pod, often weighing up to 10kg, when they drop from the tree….just dont park your car under one….they are collected. The pods can be split open but I prefer to wait a week or so and when they dry out a tad then they literally fall apart and the nuts drop out. The nuts then need to be cut from their outer shell before being eaten.