It’s Shrove Tuesday. Good excuse for pancakes. What better, this time of year, than bunya nut pancakes.
It’s bunya nut season, and though it’s not one of the bi-or-triennial bumper seasons like last year was, it is worth checking the ground around your favourite bunya pines for fallen cones. Here’s how I process them, and how to make bunya felafels.
It’s a bunya year, and easy to see why they are a feasting food for multitudes. We’ve been eating them just sauteed in butter and garlic, or made into pesto, or used as a dipping stick, or stirred into stir-fries or curries, just about every day. Bunya batter is a nice find though, worth sharing. Recipe:
Bunya nuts are in season, and it is easy to see why aboriginal people arranged festivals around bunya season. I took these to a party last night. I actually took a couple of dipping sauces. The mayo and harissa one was very good, and lemon butter with parsley is nice, but this was the one that won the day.
As seasonal a recipe as they come, this eggplant with pizza topping is easy and fast.