Quandongs are a native berry found across Australia. Sometimes called a wild peach, the quandong’s bright red fruit ripens in spring.

The flavour of the quandong is generally a little sour or tart but can be sweetened beautifully in fruit pies, jams, and sauces.

When can you see quandongs in our backyards? 

In Djilba (August and September) wildflowers are blooming across the Southern areas of WA, as well as the wattle and the quandong. The quandong fruit can be harvested from Djilba through to Birak (December, January).

For fresh quandong, you might join a cultural food tour when the quandong is in season, or if you’re after dried products, visit local stockist Roogenic or Kungkas Can Cook.

Dale Tilbrook

Dale Tilbrook is a Wardandi Bibbulmun woman, haling from the area around Margaret River and Busselton in the south west of Western Australia.

To join Dale on one of her bush food or art workshops, visit daletilbrookexperiences.com.au or visit Dale at Maalinup Aboriginal Gallery in the Swan Valley. You can have a chat with her, peruse and purchase Aboriginal art and try and purchase bush foods.

This is Dale’s damper recipe with quandong jam. Damper is a simple bread recipe, easily made when camping. Damper tastes best served hot, with butter and a jam or honey of your preference, or paired with a hearty stew.

Quandong damper rolls

Preparation: 15mins Cook time: 15-20mins  Makes: 6 – 8 rolls or scones

Gas tip! You can do this on your barbecue or on a gas cooktop. If you don’t use gas in your kitchen, you can prepare it on your barbecue. Just make sure you’ve got the Kwik-Gas ready to go.

Ingredients:

• 4 cups of plain flour
• 1 cup of self-raising flour
• 1 dessertspoon baking powder
• 1 – 2 cups of water
• Butter to serve (optional)
• Quandong jam to serve (or use alternative jam or honey or golden syrup).

Method:

1. Mix dry ingredients together.
2. Make a well in the middle and add a little water. Gradually draw the flour in to make a dough, adding a little water at a time.
3. When the dough comes together, shape it into a ball and turn it out on a sheet sprinkled with a little flour.
4. Knead the dough adding a little flour if it is too sticky.
5. Flatten to create the damper shape or break into small pieces to create rolls.
6. Bake the damper in a hot oven (180’C) until the rolls sound hollow when you knock on them. for 15 – 20 minutes.
7. You can cook the damper rolls on the barbecue too. Flatten the rolls slightly as you place them on the grill. Cook until browned on one side then turn over and cook until browned on the other side.  Again, you can tap with your knuckles to test if they are done. They should sound hollow.

The local name in gas and in your kitchen.

For more kitchen inspiration, including more from Dale using native ingredients, as well as tips and tricks on using gas; check out our Kleenheat Kitchen recipes.