Australia has a handful of suillus species, the most common in this area is suillus granulatus known as the weeping bolete. Suillus luteus or the slippery jack is also present but may be more common at higher elevations on the plateau. Both species have lots in common, they are introduced and grow with conifers, mostly pinus radiata and pinus pinea. They fruit in the cooler months. They have yellow pores that can be peeled off, browish caps again with peeling slimy skin and stems with fine granular dots. Light yellow flesh that does not stain blue. Very young fresh granulatus can have milky droplets on the pores and no ring on the stem. Luteus has a purple ring or band around the stem and often a darker reddish brown cap. QMS lists five species of suillus and they have a description of luteus and granulatus

Both species are edible, common and often found in large quantities. They are, however not considered excellent eating. As the names suggest they can be somewhat slimy and the flavour is pretty average. They also require peeling of the skin on the cap and of the pores, they can still be eaten without peeling them but its possible that they will cause some stomach upsets. They can be dehydrated and used later as stock or seasoning powder, and someone who is not to fussy and keen on free food would do well out of these species. I peel them and saute them with butter and a pinch of salt. if they are picked young in dryish weather they cook up ok. Raw or cooked the flavour is bland but the texture of fresh young caps is quite good. (I only ever chew and spit raw mushrooms, wild mushrooms should (almost) always be cooked) Since these mushrooms are known to cause gastric upsets in some people, I recommend only eating a small amount the first time and be mindful of enthusiastic sharing with friends who have never eaten them.