Australian
Macadamia Nuts
An Australian
legend for over
60 million years
Bundaberg Macadamia Farm, Queensland
There’s something unique about the taste, texture and goodness of a macadamia grown in its natural home. Nothing matches the creamy flavour and velvety crunch of Australian macadamias. Whether you’re enjoying them on your own or sharing with friends, macadamias always make the moment special.
Stories
Macadamia recipes
Macadamias for
body, mind & mood
They are a delicious, healthy wholefood: just one handful of macadamias delivers a daily dose of a range of important essential nutrients as well as an indulgent eating experience.
Whether you are trying to bring a backyard tree back to life or wanting to plant your own tree, these mac facts will help you grow a bounty of delicious nuts!
In Australia we’re spoilt for choice when it comes to buying premium quality macadamias. Find out the best places to buy your macadamias.
Introducing our collection of macadamia recipe ebooks, where you’ll find seasonal, wholesome recipes showcasing the versatility of Australian macadamia nuts.
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@ausmacadamias
Roasted macadamia madeleines
These are a delightful treat for grandma, mum or your special person on Mother’s Day. Beautifully old fashioned, tried and true, madeleines are an endearing way to show your love, with the roasted macadamias adding a special sweetness and crunch.
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Roasted macadamia madeleines
Makes 24
INGREDIENTS
½ cup macadamias
1-2 tsp butter for greasing
¾ cup caster sugar
1 cup plain flour, sifted
1 tsp baking powder
125 g unsalted butter, melted and cooled
1-2 tbsp icing sugar, for dusting (optional)
INSTRUCTIONS
Preheat oven to 180°C. Place the macadamias on a baking tray and bake for 7 minutes or until golden. Cool slightly before putting in a food processor and processing to a very coarse crumb. Set aside.
Increase the oven heat to 200°C. Lightly grease the indentations of two 12 capacity madeleine tins with butter. Combine the eggs and caster sugar in a bowl and using electric beaters, beat until pale and thick.
Fold in the sifted flour and baking powder in three batches, gently stirring well between each addition and adding the macadamias and melted butter with the last batch. Stir gently to combine thoroughly. Cover and refrigerate for 10 minutes.
Spoon just over 1 tablespoon of mixture into each madeleine mould and bake for 10 minutes, until each cake has a small peak in the centre and feels spongey to touch. Transfer to a wire rack to cool and serve dusted with icing sugar.
Creating a macadamia lovers grazing platter for Mother`s Day with:
1) Rosemary roasted salted macadamias
2) Easy macadamia hummus
3) Macadamia sun-dried tomato dip
4) Macadamia dukkah with macadamia oil
And we have the recipes to match, see our new website story.
Breakfast, dinner or a late night snack these mesquite macadamias on a taco work a treat.
Mesquite powder is ground seed pods from the mesquite tree and is highly nutritious. Paired with the incredible nutritional profile of macadamias, this nutty blend makes a powerful topping.
INGREDIENTS
1 cup macadamia nuts
2 tsp macadamia oil or olive oil
2 tsp mesquite powder
1 tsp chilli flakes or to taste
1 tbsp whole coriander seeds
2 tsp lime juice
Finely grated zest of 1 lime
¼ tsp salt or to taste
INSTRUCTIONS
Preheat oven to 180°C.
Combine all the ingredients in the bowl of a food processor and pulse 3-4 times, or enough to just break apart the mixture to a chunky, coarse crumb.
Spread evenly on a baking tray and bake for 8-10 minutes, stirring once or twice until the macadamias are golden. Allow to cool completely before storing in a jar or airtight container.
Add your favourite flavours in a tortilla and sprinkle generously with the mesquite macadamias.
NOTES
Breakfast taco suggestion:
Load up soft tortillas with slices of avocado doused in lime juice and salt, coriander leaves, cherry tomatoes, thinly sliced red onion, sour cream and macadamia pesto or mojo sauce.
For an added protein hit , add an egg omelette by whisking 3 eggs in a bowl, adding 3 tablespoons of water and ½ teaspoon of salt and whisking until thoroughly combined.
Heat a little oil and butter in a small frying pan and add enough egg to cover the base. Cook for 1 minute over medium low heat, cover and cook a further minute, until set.
Slide out of the pan and repeat with the remaining mixture.
Macadamia lovers 🙌 @cadburyaust has just released a Roasted Macadamia Milk Chocolate as part of their new Cadbury & More range. It definitely gets the 👍 👍
Some fun facts for you:
1) macadamia nuts grow on trees
2) macadamia trees are native to Australia
3) they are in fact a rainforest tree from SEQLD & NNSW
4) it’s macadamia harvest time right now
5) macadamia nuts are available already cracked in all major supermarkets, so easy to enjoy!
Snack on macadamias, delicious and supporting our Aussie farmers 🐝🌳👩🌾
Easiest brownies for kids to whip up ‘in a minute’. Get the kids cooking these school holidays with this tasty but simple brownie recipe. With just five basic ingredients, including macadamias, these are as delicious as they are fun to make.
INGREDIENTS
1 cup macadamias,chopped
1/4 cup macadamias extra, chopped
1/2 cup self-raising flour
¾ cup caster sugar
1/2 cup cocoa powder
3 eggs
INSTRUCTIONS
Preheat oven to 180°C. Grease and line a 20cm square cake tin (or 2 smaller 10cm square tins). Place all the ingredients (except extra macadamias) in the bowl of a food processor and process until the mixture is smooth. Pour into the prepared tin and sprinkle with the extra chopped macadamias. Bake for 15-20 minutes, until a skewer inserted in the middle comes out slightly wet (the brownies will be fudgy). Allow to cool in the tin for 10 minutes before turning on to a wire rack to cool completely. Cut into 6 pieces to serve.
Meet our growers: Lorin Young and Johan Oosthuizen. Nestled in the fertile red soils of Bundaberg is Alloway Macadamia. Together Lorin & Johan have created something truly special, spanning nursery to nut, with a little sunshine bottled in between.
One of Alloway’s most unique offerings is its sun-dried macadamia oil! This product that came to life thanks to a discerning client in Taiwan. The request? That the oil is made using nuts from trees over 50 years old and the nuts are sun dried before cracking and pressing. The result is a smooth, high-quality macadamia oil used in medicinal, beauty and culinary applications.
“It’s time-consuming, but the flavour is exceptional,” says Lorin. “It’s not just oil, it’s a story of patience and quality.”
Read more
The ‘mac version’ of this all-time famous recipe takes it to a whole new level of sweet and salty moreishness!
Macadamia toffee crack
INGREDIENTS
9 x 4-piece Arnott’s Salada crackers (or similar)
250g unsalted butter
1 cup brown sugar
200g dark chocolate bits
1 cup roughly chopped macadamias
METHOD
Preheat oven to 180°C. Line a 26cm x 40cm baking sheet with a layer of foil topped with a layer of baking paper.
Arrange the biscuits over the baking paper in a single layer. Set aside.
Place the butter and brown sugar in a saucepan and stir over a medium heat to melt the butter. Allow the mixture to come to the boil and cook, whisking, for 3-4 minutes,
until the caramel is thick. Pour immediately over the biscuits, using the back of a spoon or rubber spatula to spread it as evenly as possible.
Place in the oven and cook for 14-16 minutes, until golden and bubbly, watching carefully to ensure the edges don’t burn. Remove from the oven and immediately sprinkle over the chocolate bits and allow to stand for a minute or two while they melt.
Spread the melted chocolate with a rubber spatula evenly over the surface and then sprinkle with the macadamias. Allow to cool before cutting into squares to serve.
Focaccia with a honey macadamia butter crust
The combination of honey-sweetened macadamia butter, fresh rosemary and salt as a topping creates the most delicious crust on this irresistible and easy to create focaccia. Recipe on our website.
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