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Issue 17, Autumn 2001


This issue's recipes are all from Kay Joyce's books 'Bushfood Herbs & Spices, Recipes to give
your cuisine an individual flair!' and 'Bunya Nuts, recipes to take advantage of this most
nutritious and precious Australian Bushfood!'
(see page 36).

Lemon Ironbark Cheesecake


250 g crushed, plain bisquits     1 tablespoon sugar

1 teaspoon cinnamon myrtle      125 g butter melted

250 g Philly cheese       3/4 cup condensed milk

2 tablespoons lemon juice         1 teaspoon Lemon ironbark 1/3 cup cream whipped


- Crust

Mix together all dry ingredients in a bowl. Stir in melted butter Press into the base of a spring form tin. Cool in fridge


Chop cheese and allow to soften at room temperature. Beat all ingredients except cream until light and fluffy. Fold in whipped cream. Pour into base and put into fridge to set.

Helpful Hints

Process filling in a blender or food processor for a lighter, smoother mixture Decorate with toffeed lemon rind OR chocolate leaves, curls, etc

Sherry Bunya Beef


500 g beef (rump, blade, etc)    1/2 cup sherry

2 rashers bacon            1 large onion or

2 leeks 12 Bunya nuts

3 sticks celery   2 zucchini

1 medium carrot 1 cup beef stock Native mountain pepper to taste Flour to thicken Butter


Slice beef into thin strips, marinate in sherry for 2 hours

Boil Bunya nuts for 10 rains, remove from shells and slice into quarters

Slice vegetables, fry lightly and set aside

Brown beef strips, add vegetables, stock, Native mountain pepper and simmer gently for 20 minutes

Add sherry, thicken with flour, simmer for further 2 minutes

Serve with choice of vegetables