Muntries for Hot Cross Buns.
Discover one of 40 species of Kunzea endemic to Australia
From February to March each year primarily along the southern coast of Australia, Kunzea pomifera, a prostrate ground hugger produces ripe crunchy green with a red to purplish tinge berries. Quite hardy and one of the sweeter native fruits, they played a major part of the diet of the people in western Victoria and eastern South Australia. Highly valued and plentiful, the fruit was dried or baked into cakes to extend their availability throughout the year.
Muntries are also perfect in Hot Cross Buns instead of traditional fruit such as sultanas and raisins.
A spicy apple taste, the early settlers turned them into cakes, jams and chutneys which suited the diet they were accustomed to back in England. There was no equivalent so in 1840 the name "muntries" became one of 400 Aboriginal words adopted into the Australian English language.
Aboriginals in the Sydney region used Kunzea Ambigua (also known as White Kunzea or Tick Bush) for medicine, food and shelter. The leaves contain antibacterial qualities and are used to treat wounds. They are also used to create a paste to help repel insects. The small flowers are abundant in nectar and used as a sweet treat. The branches were used to help create shelter.
Roast Lamb with Wild Pepper & White Kunzea
1 butterflied lamb shoulder
1 Native Pepper & White Kunzea Marinade Sachet
Olive or Macadamia Oil
Spread the meat flat with the fat side down, spray with oil and then sprinkle half the sachet evenly. Then fold the meat together like a sandwich and repeat the seasoning procedure on the fat side.
Cover with wrap and place in the fridge for at least half an hour, preferably 4 hours.
Remove from fridge half an hour before you're ready to cook and then place in a preheated oven (160C fan forced) or BBQ and cook to your liking.
Half an hour per kg for well done.
Serve with your choice of salad or cooked vegetables.
Tip: White kunzea flavour really develops in a slow bake.