People ask occasionally what is typical Australian food. The answer, if more than a shrug, rarely includes native foods, but a hands-down, heads-off favourite of mine is the Bunya nut. They come in “kegs” (like a giant pine-cone) bigger than a football and that weighs up to 10 kilograms, and are abundant in 3 to 7 year cycles. This year, wonderfully, happens to be one of those bumper years. They come from the Bunya pine (Araucaria bidwillii), which dates back as far as the Jurassic period – long before Australia was its own continent – which might explain a little of how its seeds were once distributed.
(They can be eaten raw, but cooking adds a great deal of deliciousness)