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Bunya nuts prove to be hit with the foodie crowd

The Bunyas chef Rhys van der Hyde and owner Eleanor Kratzmann make the most of their Bunya Nut crop at the Bunya Mountains.
The Bunyas chef Rhys van der Hyde and owner Eleanor Kratzmann make the most of their Bunya Nut crop at the Bunya Mountains.

THEY'RE the humble bush tucker now being favoured by foodies.

Bunya nuts, found on the bunya pine native to south-east Queensland, have been found with increasing regularity at city organic food markets.

Eleanor and Wayne Kratzmann sell bunya nuts at their general store at the Bunya Mountains, and have found people are slowly becoming more open to trying the unusual fare.

The Bunya Mountains are home to the largest stand of bunya pines in the world.

Mrs Kratzmann said the growing popularity of the nut was down to its versatility - as well as the fact they are low in fat.

"I think people are more conscious of what they are eating. When you get a bunya nut it hasn't been processed - it's up to you how you cook it.

"There is a market that has always been there- but as they become more and more available, people are trying them more.

 "I have heard that it was supposed to be a bumper season - there are a lot around, but I don't know that it was a particularly big season."

 

Chicken and bunya nut soup

1L chicken stock

400g cooked minced bunya nuts plus 10 nuts for garnish

200ml cream, 50ml whipped cream

100g butter

25g chopped shallots

75g flour

Salt and pepper

From Rex Parson's Creating with Bunya Nuts

Slowly fry shallots in butter without colouring. Add flour and cook slowly for a few minutes; cool slightly.

Slowly add stock, stirring into flour, then add minced bunya nuts. Simmer for 30 minutes then add most of the cream, saving some for garnish.

Simmer for 15 minutes then put through blender and return to clean saucepan. Season. Thin down with stock if necessary.

Serve with whipped cream and bunya nuts on top.

Topics:  bunya mountains foodie