Pork Pasties with a Bunya Pastry & Quandong Chutney

1. Bunya Nut Pastry


400g bunya nut meal (approx. 700g bunya nuts with shell on)
250ml water
10g butter
120g fresh cream
120g wheat flour

Filling for Pastry

150g pork mince
50g water chestnuts (diced)
2 shallots (small/diced)
2tbsp mountain pepper
1 cup pork jus
100g tomatoes (chopped/seedless)
salt to taste


Prepare pastry as for choux pastry, roll out with flour to 3mm high. Cut and put into 10cm round discs.

Sauté and mix all ingredients for the filling and cool before using. Fill each disc with 20g of pork and water chestnut filling. Close into half moon shape and deep fry in vegetable oil

2. Quandong Chutney (30 portions)


250g quandong (quarters)
100ml mirin
500g cranberry sauce
50g brown sugar
100ml vegetable oil
20ml rice vinegar
juice from 2 large wild limes
chilli to taste


Boil up all ingredients adding quandong for the last 5 minutes only

Service as an Appetiser:

Serve 2 pasties each with 30ml of Quandong chutney as appetiser size. (Cut into 8cm round discs, for cocktail size).

Service For Cocktails:

Cut into 8cm round discs.

Recipe by Robert Fuchs, Executive Chef, Holiday Inn, Coogee Beach



Grevillea 'Winter Delight'

H:     50cm

W:   1m

Grey/green foliage makes this a striking small shrub/groundcover all year.

In winter the striking flowers are prolific and stunning in their contrast.

Prefers full sun and well drained soil and can be pruned after flowering to maintain a bushy habit.