Bunuru Season at Wildflower
Bunuru – Season of the Adolescence
As the radiant sun dictates, we lie fully submerged in the blazing heat of BUNURU.
It seems only yesterday that this Noongar season of adolescence – the Second Summer, was upon us. Yet, spanning from a continual line of over 60,000 years, the First Nations culture guides us to celebrate the seasonal changes, driven by this ever turning Mother Earth.
Our choices change, dictated by a shiny supermarket that displays its “fresh” and glossy pickings. Long ago, this daily ritual was decided by the subtle or severe moods of a natural world, one which was an abundant grocery store – by the river, by the lakes, by the estuaries, set amongst a thriving biodiversity of native plants and animals that fed the First Peoples.
Freshwater marron, black swans, salmon, herring and Karda (goanna) eggs, were plentiful for the hunting and gathering. The banks of the shores and the sands of the oceans were busy with footsteps long embedded in the grains.
Not all seasons are of the page in a calendar – welcome back to BUNURU.
Ingredient in Focus
Falling from a past and stormy winter’s sky, the purest rainfall delivers a rivers fill. The dams and aquifers are replenished, and it is this pristine water quality that is abundant throughout the southern forests region, and a must for our uniquely native Manjimup Marron.
Ripe for summer dining, this cretaceous-looking creature is farmed through the use of formal qualifications in aquaculture and seafood science, enabling the highest quality of freshness and flavour to land sensitively, on your plate.
“I am a huge fan of using Manjimup Marron. Working closely with Peter from Blue Ridge Marron, allows us to source the best product for Wildflower, every week. Being a freshwater crayfish, this brings a unique taste – nothing that a lobster or prawn can deliver. Its flavour is subtle and slightly sweet, which makes it a delicious ingredient to really drive and enhance the other flavours around it.
This seasons dish will embrace the best Western Australian produce with another of my favourite native ingredients, the brilliantly citric, desert lime”.
Head Chef, Michael D’adamo’s