by Saira Rind, Aboriginal Projects Coordinator, Cancer Council WA


As the summer sun begins to mellow and the coastal breeze carries a subtle hint of change, we find ourselves transitioning into Bunuru, the second season in the Noongar calendar. This season, spanning from February to March, marks an important time for the Noongar people of Boorloo (Perth), as they observe and connect with the changes in nature.

Bunuru holds cultural significance for the Noongar people, signifying a time of change and adaptation. Traditional practices, such as controlled burns, are employed during this season to manage the land and encourage new growth. These practices are deeply intertwined with Noongar food traditions, ensuring a sustainable and harmonious relationship with the environment.

Let’s explore the rich tapestry of flavours that Bunuru brings, featuring the vibrant array of fruits, vegetables, and foods in season right now in Boorloo.

Bush tomatoes (Kutjera): These tiny, flavourful fruits are a staple during Bunuru. Bush tomatoes add a burst of tangy goodness to salads, salsas, and sauces. Their rich taste is a true reflection of the season's abundance.

macro image of a green bush tomato growing on a plant with a single purple flower with yellow stamen.

Image source: Wikipedia

Quandongs: Known as the "Native Peach," Quandongs are vivid red fruits with a sweet and slightly tart flavour. They are perfect for jams, desserts, or even as a unique addition to savory dishes.

Macro image of two ripe red round quandong fruit and one smaller unripe green quandong fruits on a leafy stem

Image source: Flickr

Kangaroo meat: As the temperature cools, Bunuru is an ideal time for eating kangaroo. Lean and flavourful, kangaroo meat can be grilled, roasted, or used in hearty stews, showcasing the Noongar people's sustainable and respectful approach to sourcing food.

Two Western grey kangaroos stand in the foreground, 6 stand in the background on a flat ground with low lying brown grass. The kangaroos are standing still and alert.

Western grey kangaroos

Seafood: Boorloo’s coastal location means an abundance of fresh seafood during Bunuru. Crabs, prawns, and fish are at their peak, offering a selection for seafood enthusiasts. Try grilling barramundi or preparing a mouth-watering seafood curry.

Large barramundi fish swimming in water, the background is a vibrant blue in the upper half of the image and a vibrant aqua in the bottom half.


Wild greens and herbs: Embrace the earthy flavours of wild greens and herbs like saltbush, wattleseed, and samphire. These ingredients can elevate salads, side dishes, or be used in traditional bush tucker recipes.

Samphire plant growing in sandy soil with a grassy plain and blue sky in the background.


As we embrace the season of Bunuru, it's the perfect time to celebrate the abundance of fresh seafood that graces our coastal shores. In this recipe, we combine the flavours of Bunuru with a healthy and nutritious dish featuring Grilled Barramundi with Bush Tomato and Quandong Salsa. This dish pays homage to the traditional practices of the Noongar people, who have long relied on the gifts of the land and sea during this season of transition. Let's indulge in the vibrant flavours of Boorloo's local produce and seafood, honouring the rich heritage and connection to the land that Bunuru represents.

Grilled barramundi with bush tomato and quandong salsa


For the barramundi:

  • 2 barramundi fillets
  • 1 tablespoon olive oil
  • Pepper to taste
  • Lemon wedges for serving

For the bush tomato and quandong salsa:

  • 1 cup bush tomatoes, halved
  • 1/2 cup quandongs, pitted and chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh coriander, chopped
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Pepper to taste


  1. Preheat the grill or grill pan over medium-high heat.
  2. Brush barramundi fillets with olive oil and season with pepper.
  3. Grill barramundi for about 4-5 minutes per side or until the fish flakes easily with a fork.
  4. While the barramundi is cooking, prepare the salsa. In a bowl, combine bush tomatoes, quandongs, red onion, fresh coriander, olive oil, lemon juice and pepper. Mix well.
  5. Once the barramundi is done, serve it hot with a generous spoonful of Bush Tomato and Quandong Salsa on top.
  6. Garnish with additional fresh coriander and serve with lemon wedges on the side.

This dish not only celebrates the local flavours of Perth but also provides a healthy and delicious meal with the goodness of grilled barramundi and a vibrant, nutrient-packed salsa. Enjoy the fresh and light taste of this dish, perfect for a Bunuru-inspired feast! If you’re not able to source bush tomatoes or quandongs to make the salsa, try this version instead that combines BBQ barramundi with a fresh mango and avocado salsa.

Bunuru invites us to savour the flavours of Boorloo’s unique landscape, celebrating all that it provides. As we indulge in the diverse and seasonal offerings, let us also appreciate the deep connection the Noongar people have with the land, fostering a sustainable and respectful approach to food that transcends generations.

We acknowledge there are many ways to spell Noongar; in this text we have used Noongar.

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