These five dishes are as Aussie as vegemite and now we’ve given them a macadamia-style makeover.
No children’s party is complete without these chocolate Rice Bubble treats. By adding macadamias to the mix we add a soft crunch to their distinctive crackle. The recipe was initially developed to advertise copha (another distinctly Australian ingredient), but we make ours with coconut oil.
Fun fact: The earliest known chocolate crackle recipe was published in the Australian Women’s weekly on 18 December 1937 in an advertisement!
It might not be traditional, but if you haven’t tried adding macadamias to your Anzac biscuits then you are in for a happy surprise! They add their unique, creamy crunch to the biscuits, and you can take the native ingredient theme even further by adding some wattleseed to the dry ingredients.
Fun fact: The original Anzac biscuit recipe is disputed, but in 1994 the Australian government passed legislation to ensure only biscuits following a traditional recipe can be sold for commercial gain.
The original recipe for these delicious chocolate and coconut covered cakes is hard to beat, but macadamias make everything better with their satisfying crunch. We also suggest chocolate sponge cake in this mouthwatering Aussie recipe!
Fun fact: Brisbane, Toowoomba and Ipswich all claim to be the birthplace of the original Lamington. However, they were mostly likely devised by a French chef who cooked for Lord Lamington, the Governor of Queensland between 1896 and 1901.
Mango and macadamia is a classic Aussie combination, which is what makes Weiss bars so popular. Our version of the family favourite popsicle uses just three whole food ingredients, is free from added sugars and naturally gluten and dairy free.
Fun fact: The original ‘Weis Fruito Bar’ was developed in 1957 and sold from Les Weis’s own corner store in Toowoomba, Queensland.
Prawn cocktail with macadamia sauce
Popular in the 1970s, prawn cocktails fell out of favour for a few decades but they’ve recently made a comeback to the dinner party table! Our modern take on this retro favourite uses macadamias to thicken the sauce and impart a creamy flavour that works perfectly with the tang of lime and the bite of Tabasco.
Fun Fact: Seafood cocktails were a glamorous party food as early as 1901, but the distinctly pink dish we know today was first published in Australia in 1953 in the Newcastle Morning Herald.