Join our talented growers in celebrating the harvest of our iconic native nut with these new mouth-watering recipes for exotic stir-fry, fabulous fudge and an impressive snack mix like no other!
There's nothing quite like indulging in home-grown macadamias. With their velvety-soft crunch and creamy, buttery flavour, Australia's most versatile nut has a simple elegance that adds something special to any dish, and the harvest is just another reason to enjoy its wonderful benefits.
Grown in northern New South Wales, south east Queensland and Western Australia where they are lovingly and meticulously nurtured to ensure they're the best of the best, our macadamia is one of the highest food sources of good fats and a delicious way to include more nutritious 'core' foods in your diet, so let's encourage all Australians to enjoy a handful of good health every day.
500g beef fillet, thinly sliced
2 lemongrass stalks, thinly sliced (bottom third only)
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
4cm piece of ginger, peeled and cut into matchsticks
1 long red chilli, stem removed, thinly sliced
1 teaspoon Chinese five spice
4 tablespoons macadamia oil
1 teaspoon sesame oil
1/2 cup oyster sauce
1/4 cup chicken stock
1 bunch broccolini, cut into thirds
1 cup unsalted macadamias, roughly chopped
1/2 cup basil leaves, torn
jasmine rice, to serve
Combine the beef, lemongrass, onion, garlic, ginger, chilli and five-spice in a large bowl.
Heat ¼ of the macadamia oil in a wok over high heat until just smoking. Add ¼ of the beef mixture and stir-fry for 2 minutes or until the beef is browned. Transfer to a bowl. Repeat in 3 more batches with remaining beef mixture and oil, reheating wok between batches.
Heat the sesame oil in the wok. Add the beef mixture, oyster sauce, chicken stock and broccolini and stir-fry for 1-2 minutes or until heated through. Remove wok from heat. Add the macadamias and half the basil and toss to combine.
Spoon stir-fry among serving bowls. Sprinkle with remaining basil and serve immediately with steamed rice.
1 cup wholemeal self-raising flour
3/4 cup self-raising flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup unsalted macadamias, finely chopped
1/4 cup raw sugar
1/2 cup desiccated coconut
1 cup banana, mashed
1/3 cup honey
1/4 cup macadamia oil
2 eggs, lightly whisked
1/3 cup plain yoghurt
2 tablespoons macadamias, roasted, finely chopped
Preheat oven to 200°C fan forced. Line a 12-hole 1/3 cup capacity muffin pan with paper cases.
Sift flours, baking powder and cinnamon into a bowl. Stir in macadamias, sugar and desiccated coconut. Make a well in the centre.
Whisk banana, 1/4 cup honey, oil, eggs and yoghurt in a jug. Pour into well and gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan then turn onto a wire rack.
Heat remaining honey in microwave on HIGH for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with the roasted macadamias.
Makes approximately 40 small hearts
100g butter, chopped
2 tablespoons glucose syrup
1 1/3 cups brown sugar, firmly packed
395g can sweetened condensed milk
180g dark chocolate, finely chopped
1/2 cup unsalted macadamias, roasted, roughly chopped
icing sugar mixture, to decorate
Grease a 3cm-deep x 19cm square cake pan. Line base and sides with non-stick baking paper, with a 2cm overhang on all sides.
Place butter, glucose syrup, and sugar in a medium saucepan over a low heat. Cook, stirring, until butter is melted. Add the condensed milk and cook, stirring, for 3-5 minutes or until the sugar dissolves and mixture is smooth. Increase heat to medium-high. Cook, stirring constantly, for 10-15 minutes or until mixture is thick and becomes caramel in colour. Remove from the heat.
Quickly stir in dark chocolate and macadamias until combined. Spread the mixture into prepared pan and refrigerate for 2 hours or until set. Use a 4cm heart-shaped cutter to cut out hearts and re-roll the leftover fudge to the same thickness to cut out more hearts. Decorate with icing sugar before serving.
1/2 cup espresso coffee
2 teaspoons caster sugar
1 cup macadamia milk*
1/3 cup ice cubes
1 scoop vanilla ice-cream
Place coffee and sugar in a jug. Stir until sugar has dissolved. Add macadamia milk and stir to combine.
Divide ice and ice-cream between glasses. Top with coffee macadamia milk and serve.
*Macadamia milk is available at some specialty stores, supermarkets or it is easy to make your own, see the recipe at australian-macadamias.org
Makes 2 ½ cups
1 cup unsalted macadamias
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
1/2 teaspoon sea salt
1/3 cup dried apricots, halved
1/3 cup dried pitted dates, halved
1/4 cup pepitas
1/4 cup chocolate coated goji berries
1/4 cup chocolate coated berries
Preheat the oven to 180°C fan forced. Line a baking tray with non-stick baking paper.
In a bowl, combine the macadamias, maple syrup, cinnamon, cayenne pepper and salt. Spread the mixture onto the lined baking tray. Roast for 15 minutes or until golden brown, stirring half way through. Remove from the oven and scrape the macadamias into a large bowl. When they are cool, add the remaining ingredients and stir well. Store in an airtight container for up to 2 weeks.
Phone: 02 9361 6099
Market Development Manager
Australian Macadamia Society
Phone: 02 6622 4933
About Australian Macadamia Society: It is estimated that 70% of Australian growers are members of the Society and that they produce more than 85% of the Australian annual production, around 40,000 tonnes. The AMS was founded with the objectives of promoting and coordinating all aspects of the industry, to encourage free exchange of ideas and information and to foster goodwill among members.