There are so many layers to the macadamia story. From cooking, health and wellbeing to people, gift ideas and macadamia country, there’s a lot to discover about this extraordinary Australian nut. Spend a little time exploring our latest stories. You’ll be amazed at what you find!
The process is quite simple. On arriving at the local processors, the nut is lightly dried in its shell. It is then cracked and the creamy kernel is gently separated from the hard shell.
Nothing is wasted with the valuable shell being used for many things (including powering the processors) and the beautiful kernel that you recognise is sorted then packaged up, ready to be sent across Australia and around the world.
Grower profile: The Anderson’s Anderson Family, Childers, QLD: Growing macadamias in paradiseOn the red earth of South Isis near Childers in Queensland, the Anderson… Read More
Grower profile: The Nielson Family Six generations of farming, one bright future in macadamias Carl Nielson never set out to rewrite his family’s farming story… Read More
Macadamia: Australia’s gift to the world Did you know that macadamia nuts – loved for their rich, buttery flavour – are the only Australian native food… Read More
Grower profile: Craig and Barbara Van Rooyen Cultivating a legacy: The macadamia journey of Craig and Barbara Van Rooyen When Craig and Barbara Van Rooyen first arrived… Read More
down here
English 
Chinese 
