Where It Grows

The Bunya tree is native to south-east Queensland, especially in areas like the Bunya Mountains, Blackall Range, and Sunshine Coast Hinterland. It prefers rich soils and grows in rainforests and moist mountain areas.

When It’s Ready to Eat

Bunya cones are usually ready to harvest in summer, especially around December to March. When they fall to the ground, they’re ripe. Each cone contains 30–100 large nuts (seeds), which are protected by a hard shell.

How It Tastes

Bunya nuts taste a bit like chestnuts or potatoes. They can be eaten raw, but are most often boiled, roasted, or ground into flour for baking. The texture is starchy and filling—perfect for making damper, cakes, or savoury dishes.

Cultural Use

The Bunya tree holds deep cultural significance for many First Nations peoples, especially the Kabi Kabi and Wakka Wakka nations. Bunya season was a time for large gatherings, where mobs from all over would travel to share food, stories, and law. These gatherings were important for connection, ceremony, and peace.

Today, the Bunya is still a symbol of cultural strength, sustainability, and sharing.

Where It Grows

The Midyim bush is native to eastern Australia and grows naturally along the coastal regions of Queensland and northern New South Wales. It loves sandy soils, open forests, and coastal heathlands, often found growing in the wild or planted in bush tucker gardens.

When It’s Ready to Eat

The berries are usually ripe and ready to eat from late summer through autumn (February to April in most areas). You’ll know they’re ready when they feel soft to the touch and have a rich speckled colour.

How It Tastes

Midyim berries are sweet and juicy with a mild flavour—often described as a cross between blueberries and grapes with a hint of spice. They can be eaten fresh off the bush, added to desserts, or even made into jams and sauces.