My Favourites

Midnight Munchies:

Good, tart yogurt (I am very partial to Kenilworth’s Greek style), fruit, nuts and a liberal sprinkling of wheat germ, whey powder or even Totally Natural Quick Fibre Plus (must be the ‘Delicious Carob Flavour’ however). Spoon out the wild lime, add to mixture and pucker up while you do your lower colon no end of good. I add thinly sliced plum to this dish and it seems to work all right but I think the plum (or any acidic fruit) must be added just before serving or it will react with yoghurt to its detriment.

Limey Mayo

Must be a quality mayonnaise (S&W or Hellmanns at the very least - both more salty than sugary - attempt to substitute with No Frills and you will die a thousand culinary deaths).

Add lime ‘pearls’ to mayo and use as side dressing for stir-fried vegies, garden salad or almost anything - tofu, tempe, pomes noisettes (never have been able to spell that one) or the humble chip. Could in fact be classified under Midnight Munchies.

Somewhat Sweet:

One day, when you’re mature and life has become somewhat settled, you will spend your Saturday mornings making pralines (good luck). When you do, don’t waste them. Serve them up with:

1/2 cup cream

1/4 tsp cinnamon

a pinch of nutmeg

a coupla drops of port (no more)

Mix the above and chill.  Before serving, stir in about 2 tsp of wild lime ‘pearls’ and garnish with very, very finely shredded lime skin (or Vietnamese mint if you want a milder, very different taste). Use pralines as you would chips and dip into above. Interesting...

Crunchy Jelly

This is easy peasy. Prepare any jelly you are partial to. As it begins to set, carefully stir in a goodly portion of wild limes ‘pearls’. The lime should not cook or soften but maintain its integrity. The finished product has the sweet smoothness of jelly with the added burst of the lime pearls. Quince, riberry, pear or apple jelly make ideal bases

The 'You Don’t Like Tofu?' Recipe

(Basically a marinade)

Mix well in blender:  wild lime pearls, a touch of coriander, a little white wine and vinegar, chives, a sprinkle of pepper.

Marinate tofu in this (24hrs), skewer and toss on hibachi.

A little unimaginative? Add pickled capsicum, char-grilled aubergine cubes, sun dried tomatoes and/or soused croutons to the kebab (they should all cook at pretty much the same time).

Have fun. Experiment. Enjoy. Ingest Never apologise to your guests unless you have served a mediocre wine.

A Handful of Bunya Recipes

Bunya and Bacon Quiche


* 1 cup self raising flour

* 1/2 cup minced cooked Bunya Nuts

* 2 tablespoons butter or margarine

* 1 tablespoon chopped parsley

* pinch salt

* squeeze lemon juice

* water

Combine flour, Bunya Nuts, parsley and salt. Rub in butter. Add lemon juice and sufficient cold water to mix to a firm consistency. Roll out pastry to fit tart plate or flan dish. Prick all over with fork and cook in moderate oven for 10 minutes. Remove and cool.


* 4 eggs

* 1/2 cup light cream or milk

* 1/2 cup grated cheese

* 3 bacon rashers (chopped)

* 1 1/2 cups minced boiled Bunya Nuts

* pinch nutmeg

* paprika

* salt and pepper

Sprinkle bacon and cheese in tart shell. Beat eggs, cream and nutmeg together. Mix in Bunya Nuts. Add salt and pepper to taste. Pour over bacon and cheese. Cook in a moderate oven for 40 minutes, or until filling is firm. Garnish with paprika. Serves 6.

Bunya Nut Damper


* 3 cups self raising flour

* 1 cup minced boiled Bunya Nuts

* 1 teaspoon salt

* handful of sultanas

* water (usually about 2 cups)


Place flour and salt in bowl, add sultanas and mix well. Add sufficient water to bind the dough into a moist, rubbery mass. When working it with your hands, all the flour should be taken up and the bowl be quite 'clean'. Place gently In a well greased small camp oven. Place oven in hot coals of camp fire. Cover the lid with coals and shovel coals around sides. Allow 30-40 minutes cooking time. If you can smell the damper cooking after only a few minutes, the fire may be too hot. If so, rake away a few of the coals.

Before removing the oven from the coals, brush coals off lid, remove lid - if cooked, it should have a nice well-browned crust. Remove oven from fire, take out damper and allow to cool.

(c) 1997, Australian Broadcasting Corporation

Bunya Johnnie


* 4 cups minced boiled Bunya Nuts

* 2 teaspoons baking powder

* 2 tablespoons powdered milk

* 1/2 teaspoon salt

* 2 eggs

* 2 tablespoons sugar

* 1 tablespoon butter

* fruit if required


Mix all dry ingredients together (this includes Bunya Nuts). Then add eggs and butter, which has been melted in a little hot water. Mix to a 'just-pouring' consistency adding more water if necessary. Pour into greased 7 inch sponge tin.

Bake at 240 deg C for 20 minutes, reduce heat to 200 deg C and bake until cooked.

Bunya Nut Casserole


* 4 cups minced or finely chopped boiled Bunya Nuts

* 250 g bacon rashers

* 2 medium onions

* 1 can peeled tomatoes (425 g)

* 250 g grated Coon 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 moderate oven for 1 to 1 1/4 hours, removing lid for last 15 minutes. Serves 4 to 6.

Bunya Nut and Beef Casserole


* 750 g minced steak

* 3 - 4 cups finely chopped or minced boiled Bunya Nuts

* 2 medium or large onions

* 2 tomatoes (sliced)

* 1 - 1 1/2 cups water

* 2 cups boiled mashed pumpkin

* pepper and salt to taste


Fry mince in a little oil until brown. Remove from pan. Slice onions and fry in pan with a little oil until soft and clear. Remove from pan.

Grease a 2 litre casserole dish. Cover bottom of casserole with a layer of Bunya Nuts. Add a layer of onions. Then season mince and add it to casserole. Place tomatoes on top of the mince, then the remainder of the onions. Add just enough water to make it all moist. Add another layer of Bunya Nuts. Top with mashed pumpkin. Cover and cook in a moderate oven for 1 - 1 1/2 hours. Serves 4 to 6.

Garlic and Diemen Pepper Cream (Blue Gum Fine Foods)

From the Diemen Pepper site:

4 Garlic cloves
600ml Olive oil
3 Egg yolks
5g fresh mountain pepper or 3g dried berries soaked for 30min.
200ml champagne vinegar
10g chopped lemon basil
Salt to taste

Chop garlic and combine with pepper. Whisk into egg yolks with vinegar, as for mayonnaise, and drizzle oil in a stream, till all incorporated. Season with lemon basil and salt to taste.

Diemen Pepper Butter Sauce (Australian Native Fine Foods)

Reduce chicken, veal or fish stock to a 'jus'. Remove from heat and add 5g ground pepper leaf per litre of reduced stock. Allow to infuse 30 secs. Then finish the reduced stock with cold butter. 

Note: Pepperberries may also be used (ground), although the effect of the burgundy colour of the berries is more effective in a white or cream sauce.

Sweet Potato Gnocchi with pepper, prosciutto and parmesan sauce 

(Anon., Southern Bushfood Association. Magazine No 5)


750g sweet potatoes, steamed, chopped, mashed and cooled. 3 tsp. Ground Diemen Pepper leaf 3 medium. eggs, lightly beaten 2 cups plain flour

Pepper, prosciutto and parmesan sauce
1 cup cream
1 tsp. Ground Diemen Pepper
2 tblsp unsalted butter
6 thin slices prosciutto
100g freshly shaved parmesan

To make the gnocchi, mix ingredients thoroughly, forming a firm dough, adding flour or a little water if required. Turn out onto a floured board and knead for 2 -3 minutes. Divide into 4, roll each into a long sausage and cut into 1 inch slices. From these into your favourite gnocchi shape, dust with flour and set aside. Bring a large pan of salted water to the boil and gently drop in the gnocchi. Immediately they rise to the surface, remove them with a slotted spoon and place in a shallow baking dish.

To make the sauce, bring the cream to the boil in a small saucepan, add the pepper and remove from the heat. Whisk in the butter. Pour the mixture over the cooked gnocchi, and sprinkle shaved parmesan and prosciutto evenly over the surface. Place in a preheated (370ˇF) oven for 10 minutes then serve immediately.

Cabbage with Diemen Pepper 

(SBA Newsletter No 12)

1/4 cabbage, shredded
2 - 3 tbsp olive oil
1- 2 tbsp balsalmic vinegar
1 tsp ground Diemen Pepper leaf, or coarsely ground dry berries
1 red apple, diced

Mix oil, vinegar and pepper in a small jar and leave for 1-2 hrs. Cook apple and vinaigrette till liquid slightly reduced, add cabbage and stir-fry for 5 minutes. Reduce heat and simmer till vinegar is evaporated. Serve as an entree or accompaniment.

Other Suggestions

Tasmania's Diemen Pepper is most effective as a condiment (used at the table, or towards the end of cooking). A small bowl of milled leaf in the centre of the table may be 'pinched' over soups and sauces. Keep a second pepper grinder filled with Diemen Pepper berries - use sparingly - the flavour is robust and may surprise. Pepperberries will bleed a soft pink colour into marinades or pickle solutions, pale sauces and yoghurt. Diemen Pepper Tapas Oil, in a small bowl provides a spicy dip for crusty fresh bread.

Healthy Cheese Cake

(Recipe from John King)



100grams ground Macadamia Nuts
50 grams Butter
2 Tablespoons Macadamia Nut Oil
50 grams Sugar
1 cup plain flour

Base Cheese Mixture

500 grams Ricotta Cheese
375 grams Silken Tofu
4 Large Eggs
150 grams Sugar
Cheese Flavouring

2 Large Kitchacontu Leaves (Strawberry Tea Tree Leaf) ground fine
˝ cup Desert Limes, whole fruit puree in blender, or any fruit in syrup
˝ cup Desert Lime cordial, delete if using fruit in syrup
100 grams Sugar
1 Tablespoon Potato Flour
Jelly Topping

2 cups Fruit in syrup, for the Kitchacontu flavouring I use Limes, for the Lime I use Lilly Pilly
2 heaped teaspoons of Agar Agar powder


mix all ingredients to coarse crumb stage, and press into baking pan with a round of baking paper in bottom of pan. Bake in medium oven till brown.

Cheese Mix, mix all ingredients in large mixing bowl and pour onto cooled baked crust. Bake until lightly browned on top.

Jelly Topping, place fruit and Agar Agar powder in saucepan and bring to the boil. As soon as boiling pour on top of cooled cheese cake in baking pan. Cool in baking pan till next day, run a knife around inside of pan to remove cake.

Fruit in syrup, 1 cup fruit, 1 cup sugar, ˝ cup water. Mix all ingredients in pan and boil until fruit is soft. Can be done and placed in preserving jars in advance.


Australian Bushfoods magazine