Bunya Pine – Araucaria bidwillii
A Dr-Seuss-like tree with a straight, rough-barked trunk, bare horizontal branches with a tuft of glossy green lance-shaped leaves on the end and a very symmetrical, dome shaped crown. Tolerates light frosts.
Available in New Zealand from Southern Woods Nursery and more.
Impressive facts: Mature height of 45 metres, life span 500 years, pine cones up to 10Kg each, with up to 150 seeds – each 60mm x 30mm.
Indigenous Australians eat the nut of the bunya tree both raw and cooked (roasted, and in more recent times boiled), and also in its immature form. Traditionally, the nuts were additionally ground and made into a paste, which was eaten directly or cooked in hot coals to make bread. The nuts were also stored in the mud of running creeks, and eaten in a fermented state. This was considered a delicacy.
Apart from consuming the nuts, Indigenous Australians ate bunya shoots, and utilised the tree’s bark as kindling.
Bunya nuts are still sold as a regular food item in grocery stalls and street-side stalls around rural southern Queensland. Some farmers in the Wide Bay/ Sunshine Coast regions have experimented with growing bunya trees commercially for their nuts and timber.
Since the mid-1990s, the Australian company Maton has used bunya for the soundboards of its BG808CL Performer acoustic guitars. The Cole Clark company (also Australian) uses bunya for the majority of its acoustic guitar soundboards. The timber is valued by cabinet makers and woodworkers, and has been used for that purpose for over a century.
However its most popular use is as a ‘bushfood’ by indigenous foods enthusiasts. A huge variety of home-invented recipes now exists for the bunya nut; from pancakes, biscuits and breads, to casseroles, to ‘bunya nut pesto’ or hoummus. The nut is considered nutritious, with a unique flavour similar to starchy potato and chestnut. The nutritional content of the bunya nut is: 40% water, 40% complex carbohydrates, 9% protein, 2% fat, 0.2% potassium, 0.06% magnesium. It is also gluten free, making bunya nut flour a substitute for people with gluten intolerance.