Chanterelle‘s Bushfood Brownie & Davo Plum ice-cream

Vivienne Wynter

Chanterelle Foggin is a forager, wild food educator, mushroom hunter, edible weeds advocate, cooking and food writer writer based in New South Wales. While The Pineapple usually features Queensland writers, this recipe features Bunya Nuts and Davidson Plums, both of which grow well in Queensland so here’s her delectable recipe.

Roasted Davidson Plums

Prep time – 10 mins

Cooking time – 20 mins


Davidson Plums

Brown sugar – to sprinkle

¼ teaspoon cinnamon

2 fresh Lemon myrtle leaves

Pre heat oven to 160 c fan forced.


Wash, and half plums, remove seeds and place in baking tray in one even layer cut side up.

Sprinkle with brown sugar, cinnamon and place Lemon myrtle leaves into tray.

Bake till juices and running and plums are soft to a fork.

Cool. Reserve and chill for many creations.

Just roast whatever quantity of plums you can get your hands on

Roasted Davidson Plum Ice cream 

This recipe uses an ice-cream maker for the best results. Freeze the inner bowl of the machine 24 hours before starting the recipe

Pre time- 24 hours – including freezing the bowl. And roasting plums

Cook time- 5 mins


450g of Davidsons plums roasted and cooled

600 ml thickened cream

1 cup golden cane sugar

2 tablespoons honey

1 teaspoon vanilla seed paste.

Pinch salt


Place cream, sugar, honey and vanilla into a medium saucepan and heat gently until sugar in completely dissolved.

Place the plums and ¼ cup of the cream mixture into the blender, blend on high for about 1 min or until completely smooth.

Place a sieve atop a large bowl and pour the puree through it, push down to extract the best colour and flavour. Discard the pulp.

Add the remaining cream mixture to the bowl and cover with cling film and refrigerate for at least 4 hours but better overnight.

Churn the mixture in the bowl of your ice cream makers, according to instructions.

Transfer to a freezer safe container and freeze.

Roast Davidson Plum ice cream

Bushfood Brownie – Roasted Davidsons plum and bunya brownie recipe 

This is a gluten free brownie. I used my friend’s duck eggs, another very gratefully received gift. They add a real richness that chicken eggs don’t compare with. Check your local market or ask at the produce store for duck eggs.

Prep time – 20 mins

Cook time – 45 mins


200g Butter cubed

180g black dark choc chopped roughly

4 duck eggs

200g castor sugar

½ teaspoon vanilla paste

50g cocoa powder

½ teaspoon salt

100g bunya nut flour or almond meal


Pre heat the oven to 180/160 c Fan. Grease and line a 30 x 20 cm tin with baking parchment (or make your own with brown paper bag and butter)

Melt choc and butter on double boiler or in the microwave. Let cool a little

Beat the eggs and sugar together in a large bowl using electric mixers for 7-9 mins. Long enough till its tick enough to hold a trail.

Gently fold through cool choc, vanilla, and flour, cocoa and salt.

Pour the batter into the prepared tin.

Stud the plums into the batter

Take your roasted Davidsons plum halves and place them into the top of the batter pushing them down just slightly.

Place it in the centre of the oven and bake for 40-45 mins.

Leave to cool in tin for a while before removing to slice into desired sizes.

Serve with roasted Davidson plum ice cream.

Bushfood brownie and Davidson Plum ice cream


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