For the baked feta, line a small baking tray with baking paper or use an ovenproof serving dish. Preheat oven to 180°C. Form the homemade feta into a disc approximately 3cm thick. Place onto the prepared tray or serving dish and drizzle with honey. Scatter the top with chopped macadamias. Bake for 12-15 minutes, until the nuts are golden.
For the macadamia crispbreads, Combine the macadamias, flour and salt in the bowl of a food processor and process carefully to create a fine flour mixture. With motor running, gradually add the oil and then water. Process until the mixture comes together to form a ball. Add a little more water if necessary, a small amount at a time. Pat the mixture together, wrap in waxed paper and set aside for 15 minutes. Preheat oven to 180°C . Line a baking tray with baking paper. Flatten teaspoon sized pieces of dough into long ovals, thinning out as much as possible and place on the tray.
Bake for 10 minutes, or until the edges are golden. Allow to cool on the tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
For the za’atar, combine all ingredients in a food processor and pulse to combine, until the mixture is still a little coarse but thoroughly combined.
To serve, arrange the warm feta, vegan macadamia crispbreads and macadamia za’atar on a platter.