Quandong pie
Quandongs, the bright red desert peaches of the outback, have been gathered by Aboriginal people across Central and South Australia for thousands of years, and in the Flinders Ranges and towns like Quorn the bakeries sell quandong pie to travellers. The fruit is tart and tangy, somewhere between peach, apricot and rhubarb. Most people buy it dried or frozen from native food suppliers; dried quandong is soaked first. A common mistake is too little sugar, as the fruit is very sharp. Chef's tip: if you can't get quandong, use a mix of fresh apricots and a little rhubarb.
Australianby KrazyBadal 0 views
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