Pickled walnuts used in recipes, commonly cooked in beef dishes. Pickled walnuts are made from the fruit of both common walnut tree varieties: "Juglans regia", the Persian, royal, English or common walnut, and "Juglans nigra", the black or American walnut. The first stage is to pick the walnuts whilst they are still green and before the shells have set. Most recipes say that late June is about the best time to pick them. The soft walnuts are then soaked in brine (salt water) for at least ten days. The walnuts are then drained and left to dry in the air. Soaking the
Green rosella eucalypts—forming the bulk of its diet; other items eaten include the seed of the soft tree fern ("Dicksonia antarctica"), cranberry heath ("Astroloma humifusum"), myrtle beech ("Lophozonia cunninghamii"), Australian blackwood ("Acacia melanoxylon"), silver wattle ("Acacia dealbata") and buttercups ("Ranunculus"), berries, nuts and fruit, as well as flowers and new buds of southern sassafras ("Atherosperma moschatum"), mānuka ("Leptospermum scoparium"), shining tea-tree ("Leptospermum nitidum"), swamp honey-myrtle ("Melaleuca squamea"), Tasmanian bluegum ("Eucalyptus globulus"), Smithton peppermint ("Eucalyptus nitida"), messmate stringybark ("Eucalyptus obliqua"), snow gum ("Eucalyptus pauciflora"), manna gum ("Eucalyptus viminalis"), small-fruit hakea ("Hakea microcarpa") and native plum ("Cenarrhenes nitida"). The green rosella has at times