Bunya Nut Cream

• 1 tablespoon grape seed oil
• 250 g (9 oz) raw bunya nuts

Heat the oil in a pan. Add the bunya nuts, onion and garlic and sauté until soft. Add the milk and salt, cover the pan and steep for 30 minutes off the heat. Pour into a blender and purée until smooth. Pass through a fine mesh sieve and chill until cold.