by Jan Sked
Published by SGAP Pine Rivers Branch
A5 size : 68 pages : soft cover
This unique book contains a collection of over 120 recipes featuring native foods amongst their ingredients, and concentrating particularly or the Bunya Nut (Araucaria bidwillii).
Chapters include Soups, Main Courses, Salads and Vegetables, Desserts, Cakes. Biscuits, etc., Jams and Jellies, Confectionery, Beverages and other odds and ends. Native species used in the recipes are described and illustrated with line drawings.
All the recipes have been trialled successfully by members of the Society for Growing Australian Plants and in particular, the author and her family and friends. Bunya Nuts are described fully and the various ways they may be used, eg. in soups, casseroles, quiches, pies, pastas, vegetables, desserts, cakes, biscuits, bread, damper, scones, pikelets, pastry, lollies and porridge.
Apart from Bunya Nuts, another 50 species of native plants have been used and described. Various parts of the plants have been used - leaves, seeds, fruit, flowers, young stems and shoots, underground bulbs and tubers. There are also some basic wine-making recipes using native fruits.
Price: $20.00 (includes postage)
The Publications Officer
SGAP Pine Rivers Branch
PO Box 41,
Lawnton Qld 4501
Bunya Nut Casserole
4 cups minced or finely chopped boiled Bunya Nuts
250 g bacon rashes
2 medium onions
1 can peeled tomatoes (425g)
250 g grated sharp cheese
pepper and salt to taste
Grease a 2-litre deep casserole dish. Cover bottom with a layer of Bunya Nuts, then add a layer of sliced onions, which have been fried in a small quantity of oil until soft and clear. Next add a layer of lightly fried, chopped bacon, then a layer of tomatoes. Sprinkle with some of the grated cheese. Repeat layers, finishing off with Bunya Nuts sprinkled with grated cheese. Cover, place in a moderate oven for 1 to 1¼ hours, removing lid for last 15 minutes. Serves 4 to 6.