We spent it in a gorgeous isolated homestead with log cabins, nothing but natural bushland surrounding us and spas!
Meals were had on a large patio that overlooked all this native bush, birds landing at our feet to be fed and plenty of human food around too! Was a great group of ladies and a wonderful time for catch up.
The Kangaroo Paws are doing very well as you can see, this by the way is an Aussie emblem, hard to find naturally now, a shame, they were everywhere when I was a child.
The Quandong is a truly unique native Australian fruit. Found in the arid and semi-arid regions of all Australian mainland states , Quandong trees have been classified as belonging to the santalum genus of plants. Ideally adapted to arid environments, the Santalum Acuminatum species is known to be a semi-parasitic plant. Quandong trees can tolerate high soil salinity levels and often rely for their complete water requirements from the root systems of host plants. Across their native distribution range, Quandong trees typically grow 2 to 3 metres in height, with a dense leathery crown of leaves perhaps 2 metres wide
Amongst Australian aborigines Quandongs were much valued for their medicinal properties. Specialised uses of the Quandong included a form of tea which was drunk as a purgative. Quandong tree roots were also ground down and used as an infusion for the treatment of rheumatism. Typically Quandong leaves were crushed and mixed with saliva to produce a topical ointmnet for skin sores and boils.
Encased within each Quandong seed is an oil rich kernel which was also processed in a similar fashion to treat skin disorders. Quandong kernels could also be eaten and some tribal groups were known to employ crushed kernels as a form of "hair conditioning oil".
Fossilised Quandongs have been discovered in the coal seams of Southern Victoria. Apparently these fossils date from 40 million years ago - a time when Australia was still linked to the Antarctic continent.
Australian people often refer to Quandongs as the Wild Peach, Desert Peach or Native Peach.
Quandongs have a vitamin C content higher than oranges and and almost certainly saved many early Australian explorers from scurvy.
Quandong fruit can be dried and frozen for 8 years or more, without losing any flavour whatsoever.
The tree is a hemi-parasite requiring macro-nutrients from roots of hosts. The host should be surface rooted, evergreen, water storing, nutrient storing and with a high osmotic pressure. Olives, accacias and most Australian natives are good. Eucalytpus, conifers and citrus are not suitable hosts. The more trees and shrubs and groundcovers you have in your yard as host plants the happier the Santalum will be. Drought and salt tolerant.
Known as the sweet quandong the flavour is tart and reminiscent of peach, apricot or rhubarb.
QUANDONG PIE WITH MIXED BERRIES AND CUSTARD
Prep Time: 1 Hour
Serves 6
Ingredients
2 cups quandongs (dried preferably)
1 litre water
1 cup sugar
1/4 cup cornflour
250gram short crust pastry
200 grams mixed berries
200 ml custard
Method
Simmer quandongs with water and sugar until thick and hydrated then stir in mixed berries. Make a smooth paste with the cornflour by adding a little water. While quandong and berries are simmering stir in the cornflour mixture bring to the boil until the first bubbles appear then take of the heat and cool.
Grease a 20cm pie tin and then line with pastry pressing the pastry into the sides and leaving an overlap of pastry. Fill the pie crust until 3/4 full with quandong and berry mix, pipe a swirl of custard over the quandong and berry mix. Brush egg wash around edge of pie crust and top with a pastry cover. Crimp pie edge to form a seal and brush top with egg wash. Run a folk over pastry to form a pattern then place five holes in pastry top and sprinkle with sugar.
Bake at 180C for 30-45 minutes or until pastry is cooked and nicely browned.
Notes:
May need to extend or reduce cooking time depending on your oven
Keeps for 5 days in the fridge sealed well or 4 months in the freezer
Serve with whipped cream
Quandong Jam
Makes 8cups
1kg fresh quandongs
1kg caster sugar
100ml water
Chop up the fruit and combine with sugar and water in a large saucepan and put it over medium heat, stirring constantly as it comes to the boil. Lower the heat so it simmers. Cook until it reaches setting point (usu 45mins ish). Test by dropping a teaspoonful onto a cold saucer. Let it cool, and when you push it with your finger, it should wrinkle.
Be careful not to overcook and caramilze the sugar as this will alter the colour and flavour of the jam.
Once its ready, pour into sterilized jars and seal. Should keep about a year unopened in the pantry, refrigerate once opened.
Quandong, port and chilli sauce
1/2 cup or 50 g of dried quandong fruit
2 cups or 500 ml apple juice
1 cup port
1/2 teaspoon chilli powder
a pinch of salt
2 teaspoons cornflour, dissolved in a little cold water
Place the dried quandong fruit in a saucepan with the apple juice and bring to a simmer.
Cook at a simmer for 10 minutes,turn off the heat, allow them to cool, then stand for at least 2 hours to rehydrate fully.
Add the port, chilli powder and salt andsimmer for 5 minutes. Thicken the sauce slightly by briskly stirring in the dissolved cornflour and cooking for 3 minutes before removing from the heat.
This rich and flavoursome sauce suits most game meats such as kangaroo, duck, rabbit and lean pork.
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