This sprinkle is sensational, offering just the right balance of heat and texture. Try adding it to your next stir-fry – you’ll be amazed at the difference it makes.
1 tablespoon macadamia oil 4 cloves garlic, crushed 4 golden shallots, peeled and thinly sliced 1 teaspoon Szechuan peppercorns, lightly crushed ½ cup raw macadamias, coarsely chopped 1 dried long red chilli, sliced thinly
Heat the oil in a wok over medium heat and stir-fry all ingredients, tossing continuously for 5 minutes, or until golden. Remove with a slotted spoon and drain on paper towel.