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Our best gluten-free macadamia treats

Macadamias are not only healthy and delicious but naturally gluten-free.

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Our best gluten-free macadamia treats

recipe

Macadamia brioche buns

Buttery, sweet and generously filled with macadamias, these beautiful buns are a...

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recipe

Macadamia, coconut and chocolate spread

Macadamia, coconut and chocolate spread recipe

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instagram

Is there anyone out there that doesn’t love macadamia bliss balls? These coconut lemon meringue ones from @muscle.munchies look divine! #blissball #ausmacadamias  38 people like this
Is there anyone out there that doesn’t love macadamia bliss balls? These coconut lemon meringue ones from @muscle.munchies look divine! #blissball #ausmacadamias

38 people like this
instagram

Prawns + Macadamias = the perfect Australian BBQ

Check out the recipe -->
INGREDIENTS
1 cup plain Greek-style yoghurt
1 cup mint leaves, loosely packed, finely chopped
1 tablespoon lemon juice macadamia dukkah
1kg green prawns, peeled, tails intact, de-veined
bamboo skewers, soaked in water for 30 minutes
macadamia oil, for brushing
lemon wedges, to serve 
METHOD
In a medium sized bowl, combine the yoghurt, mint leaves and lemon juice and set aside. Pour the macadamia dukkah onto a large plate, reserving 2 tablespoons.
Thread the prawns, tail end first, onto the bamboo skewers. Roll each prawn in the macadamia dukkah, place in a single layer on a large tray and lightly brush both sides with macadamia oil.
Preheat a chargrill on a medium heat. Cook the prawns on the grill, turning constantly to prevent burning, for 3 to 4 minutes or until the prawns change to a deeper orange colour.
Remove from the heat, place on a serving platter and sprinkle with the reserved macadamia dukkah. Serve with the minty lemon yoghurt and lemon wedges. #ausmacadamias  42 people like this
Prawns + Macadamias = the perfect Australian BBQ Check out the recipe --> INGREDIENTS 1 cup plain Greek-style yoghurt 1 cup mint leaves, loosely packed, finely chopped 1 tablespoon lemon juice macadamia dukkah 1kg green prawns, peeled, tails intact, de-veined bamboo skewers, soaked in water for 30 minutes macadamia oil, for brushing lemon wedges, to serve METHOD In a medium sized bowl, combine the yoghurt, mint leaves and lemon juice and set aside. Pour the macadamia dukkah onto a large plate, reserving 2 tablespoons. Thread the prawns, tail end first, onto the bamboo skewers. Roll each prawn in the macadamia dukkah, place in a single layer on a large tray and lightly brush both sides with macadamia oil. Preheat a chargrill on a medium heat. Cook the prawns on the grill, turning constantly to prevent burning, for 3 to 4 minutes or until the prawns change to a deeper orange colour. Remove from the heat, place on a serving platter and sprinkle with the reserved macadamia dukkah. Serve with the minty lemon yoghurt and lemon wedges. #ausmacadamias

42 people like this
instagram

"These cookies are a delicious combination of #macadamias, craisins and Christmas flavours! INGREDIENTS 125g unsalted butter, softened ⅔ cup firmly packed brown sugar 1 egg 1 teaspoon vanilla extract 300g plain flour 1 teaspoon baking powder 200g white chocolate, roughly chopped 1 cup macadamias, roasted ½ cup dried craisins 8 strawberries, hulled and finely chopped 1 cup blueberries METHOD Preheat the oven to 175 degrees celsius, fan-forced Using an electric beater, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla extract and continue to beat until combined. Fold through the flour and baking powder, then add the white chocolate, macadamias, craisins, and berries to form a chunky mixture. Place one heaped tablespoonful of the mixture onto the prepared baking trays and gently press down to flatten slightly. Bake in the oven for 20-25 minutes or until golden brown. Remove from the oven and set aside to cool completely."

107 people like this
recipe

Macadamia filled pastry roses

Recipe for macadamia filled pastry roses

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recipe

Three ingredient fudgy macadamia cookies

These macadamia cookies are so good and you can literally whip them up in minute...

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instagram

We love using chopped macadamias in place of crushed peanuts, especially with Asian-inspired flavours, like in this Macadamia San Choy Bao. It’s quick to pull together on hot summer nights when you don’t feel like eating something heavy. 
INGREDIENTS
1 tablespoon macadamia oil
1 teaspoon sesame oil
2 cloves garlic, crushed
1 tablespoon ginger, finely grated
4 green (spring) onions, finely chopped
500g pork mince
2 tablespoons soy sauce
2 tablespoons oyster sauce
½ lime, juiced
½ cup macadamias, roasted, roughly chopped
¼ cup coriander leaves, chopped
1 cup beansprouts
12 large iceberg lettuce leaves, trimmed 
METHOD
Heat the macadamia and sesame oils in a large wok over a medium heat. Add the garlic, ginger and green onions and stir-fry for 2 minutes. Add the pork and cook until it just changes colour, breaking up any lumps with a fork or wooden spoon.

Combine the soy and oyster sauces with the lime juice in a jug. Stir the macadamias and combined sauces into the pork mixture and simmer over a medium heat until the liquid reduces and thickens. Stir through the coriander and beansprouts.

Spoon the macadamia and pork mixture into prepared lettuce cups and serve.#ausmacadamias  52 people like this
We love using chopped macadamias in place of crushed peanuts, especially with Asian-inspired flavours, like in this Macadamia San Choy Bao. It’s quick to pull together on hot summer nights when you don’t feel like eating something heavy. INGREDIENTS 1 tablespoon macadamia oil 1 teaspoon sesame oil 2 cloves garlic, crushed 1 tablespoon ginger, finely grated 4 green (spring) onions, finely chopped 500g pork mince 2 tablespoons soy sauce 2 tablespoons oyster sauce ½ lime, juiced ½ cup macadamias, roasted, roughly chopped ¼ cup coriander leaves, chopped 1 cup beansprouts 12 large iceberg lettuce leaves, trimmed METHOD Heat the macadamia and sesame oils in a large wok over a medium heat. Add the garlic, ginger and green onions and stir-fry for 2 minutes. Add the pork and cook until it just changes colour, breaking up any lumps with a fork or wooden spoon. Combine the soy and oyster sauces with the lime juice in a jug. Stir the macadamias and combined sauces into the pork mixture and simmer over a medium heat until the liquid reduces and thickens. Stir through the coriander and beansprouts. Spoon the macadamia and pork mixture into prepared lettuce cups and serve.#ausmacadamias

52 people like this
instagram

Weekend project: blend your own macadamia body oil. We show you how. Link in profile #ausmacadamias  41 people like this
Weekend project: blend your own macadamia body oil. We show you how. Link in profile #ausmacadamias

41 people like this
instagram

Looks at these delicious Macadamia and Lemon Coconut Shortbread cookies from @subz_foodie ❤️ a great gift for vegans at this time of year. #ausmacadamias  59 people like this
Looks at these delicious Macadamia and Lemon Coconut Shortbread cookies from @subz_foodie ❤️ a great gift for vegans at this time of year. #ausmacadamias

59 people like this
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