Bunya Nuts

BUNYA NUTS

PESTO & FALAFEL

Bunya pine trees are native to south east Queensland, they grow to about 55 meters high and produce fruit every second year. These nuts have a mild nutty flavour and are high in nutrients.

INGRIENDENTS

One bunya pine cone

METHOD

Separate nuts from cone. Boil  nuts for 30 minutes, cool, halve nuts, separate nuts from kernel. Process kernels in food processor.

BUNYA NUT PESTO

INGRIDENTS 

Rocket, basil, chilli, danish feta, olive oil and processed bunya nuts.

METHOD

Blend together, rocket, basil and chill. Add bunya nuts and feta, blend some more, add olive oil and blend until suitable consistency is reached.

BUNYA NUT FALAFEL

INGRIEDENTS

Processed bunya nuts, spring onions, coriander, chilli, garlic, plain flour.

METHOD

Finley chop spring onions coriander chilli and garlic.

Mix together with bunya nuts add two tablespoons of plain flour and enough water to make the mixture stick together.

Make one tablespoon of mixture onto a ball. 

Fry in oil until brown on both sides.

Serve with tahini or pesto.