Native bush foods are the ultimate local food. Lucky for us, we live in a region home to a huge array of delicious native foods. Macadamia nuts may be the best known, but there are plenty more – many of which are available seasonally at our local farmers’ markets.

Bunya Nuts

Native to the Northern Rivers an SE QLD rainforest, Bunya Nuts grow on the Bunya Pine tree, in a heavy, football sized pine cone.  They have a flavour similar to chestnuts and were prized by the local aboriginals for their nutrition, protein and flavour.

To use, boil in water for 10-15 minutes and then slice the shells open and remove the kernels. When cooled, the kernels can roasted, sliced or pureed; used as nut meat in vegetarian patties, or added to pesto in place of pine nuts. They can also be ground into a gluten free flour that can be used in baking.

Find them at native food stall, Playing With Fire, or the nearby organic farm stall, Organic Forrest (both at the top end of the market).

Rosellas

Another native in season now, the rosella produces red flowers with a raspberry plum flavour , perfectly suited to jams, cordials, jellies, teas and sauces.

In recent times, they’ve become a popular addition to a glass of bubbly. Add two teaspoons of the syrup to your glass of champagne and a fresh rosella flower with seed pod removed.

You’ll find fresh Rosellas at Glance Creighton’s stall (at the top end of the market), and ready made cordial syrup at Playing With Fire, or you can make your own syrup: Place four cups of rosella flowers and one and a half cups of sugar in a saucepan and add enough water to almost cover. Bring to boil then simmer for 10-15 minutes. When the flowers have lost their colour and the liquid is dark red, discard the flowers and simmer for another 10-20 min until the liquid is reduced by a third. You can also use the syrup as a cordial, or to pour over ice cream.

To make a tea:

  1. Place 5-6 calyces (seeds removed) in saucepan with 1 cup of water, bring to a boil.
  2. Boil for about 3 minutes until the water turns dark red
  3. Turn heat off and allow to set for an additional 3 minutes
  4. Pour into a cup, straining the calyces out
  5. Add sugar/honey to taste and stir until sugar dissolves
  6. Check for flavour, if too strong, add more water and/or sugar

• Can also be enjoyed as an iced tea.

Finger Limes

Finger Limes are actually native to the Northern Rivers area, where they once grew in the Big Scrub rainforest. Known as the caviar of the citrus world, the cigar-shaped fruit is filled with tiny beads that create a fresh lime explosion in your mouth. Perfect with prawns and other seafood or in a cool drink on a hot summers day. Rebecca Barnes of native food stall, Playing With Fire  has new season fruit now.