Australian
Macadamia Nuts
An Australian
legend for over
60 million years
Bundaberg Macadamia Farm, Queensland
There’s something unique about the taste, texture and goodness of a macadamia grown in its natural home. Nothing matches the creamy flavour and velvety crunch of Australian macadamias. Whether you’re enjoying them on your own or sharing with friends, macadamias always make the moment special.
Stories
Macadamia recipes
Macadamias for
body, mind & mood
They are a delicious, healthy wholefood: just one handful of macadamias delivers a daily dose of a range of important essential nutrients as well as an indulgent eating experience.
Whether you are trying to bring a backyard tree back to life or wanting to plant your own tree, these mac facts will help you grow a bounty of delicious nuts!
In Australia we’re spoilt for choice when it comes to buying premium quality macadamias. Find out the best places to buy your macadamias.
Introducing our collection of macadamia recipe ebooks, where you’ll find seasonal, wholesome recipes showcasing the versatility of Australian macadamia nuts.
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Macadamia and white chocolate cookies
INGREDIENTS
1/2 cup butter softened
3/4 cup packed brown sugar
1 1/2 tsp vanilla extract
1 cup white chocolate chips
2 cups plain flour
1 tsp baking soda
1/2 tsp salt
1 egg
130 g macadamia nuts roughly chopped
INSTRUCTIONS
Preheat oven to 180°C. Line baking trays with non-stick baking paper.
Using an electric mixer beat the butter and sugar in a large bowl until thick and creamy.
Add egg and vanilla and beat until well combined.
Fold in the flour, baking soda and salt until just combined. Add the white chocolate chips and macadamias to form a chunky mixture.
Place rounded teaspoonfuls of the mixture onto the prepared trays.
Bake for 12-15 minutes or until golden brown.
Remove from oven and set aside for a few minutes to cool slightly then transfer to a wire rack to cool completely. enjoy 😊
This long weekend, celebrate Australia’s delicious natural bounties with the ultimate Australian antipasto platter.
Grazing platters and antipasto boards are a great choice when entertaining over summer as they are so easy to prepare and serve. And of course macadamias add the perfect Australian touch to any antipasto platter.
Images by @livelovenourishaus
Macadamia tropical breeze smoothie
Makes 2
This delicious smoothie is cool, refreshing and tastes just like a holiday. With macadamias in the mix, it’s also full of heart-healthy fats. Whipped up in just a couple of minutes, it’s a simple, satisfying energy boost you’ll be loving all summer long.
Ingredients
2 frozen bananas
2 cups frozen pineapple
2 cups frozen mango
½ cup macadamias
1 cup coconut water
2 tablespoons of macadamias, roughly chopped
Method
Combine all the ingredients in a high-speed blender and blend on high until completely smooth. Add a little extra coconut water if you prefer a thinner consistency. Pour into glasses and garnish with a small slice of pineapple, a sprig of mint and a sprinkle of chopped macadamias.
This is your guide to the ultimate sundae.
Please use the ice cream of your choice....
Macadamia, banana & salted caramel sundae
INGREDIENTS
3–4 scoops good quality vanilla bean or macadamia ice cream
1 large banana, sliced
1/3 cup roasted macadamias, roughly chopped
Sea salt flakes, to serve
Salted Caramel Sauce
1⁄2 cup (125 ml) thickened cream
1⁄2 cup (110 g) brown sugar
2 tablespoons unsalted butter
1/4 teaspoon sea salt flakes, or to taste
METHOD
To make the caramel sauce, add cream, brown sugar and butter to a small saucepan and place over medium
heat. Bring to a boil over, stirring frequently. Reduce heat and simmer sauce for 2–3 minutes, until slightly thickened. Stir in flaky sea salt to taste. Set aside to cool slightly.
To assemble sundaes, layer scoops of macadamia ice cream into serving bowls or glasses with banana slices and drizzles of warm caramel sauce. Garnish with chopped macadamias and a sprinkle of sea salt.
Creamy macadamia maple popsicles
Recipe
¾ cup macadamias
1 cup milk whole (we used dairy)
¼ cup maple syrup
Instructions
Place all ingredients in the jug of a blender and blend until completely smooth. Transfer the mixture into a pouring jug and pour into 4 popsicle moulds where each mould is approximately ¼ cup. Add a wooden stick to each one and freeze until set, at least 4-6 hours.
Tip
The dairy full cream milk keeps the popsicles creamy when frozen but you could try an alternative milk, like macadamia milk, if you prefer. #3ingredients #australianmacadamias #australiansummer #popsicle.
The simple combination of macadamias, milk and maple syrup creates popsicles that remain creamy, like ice cream, when frozen. Super quick and easy to make, they’re a healthy summer treat.
At Four Winds Plantation, Simon, Frank, and David Andreoli are not just growing macadamia nuts, they’re cultivating connection.
“We all have different roles, on and off the farm,” says Simon. “But this place, it’s what keeps us working together and connected. It’s a family thing.”
When it comes to enjoying the nuts they grow, the Andreoli brothers don’t need recipes to be fancy, just fresh.
“Raw is best – straight off the sorting belt,” Simon grins. “But roasted and salted with a beer? Can’t go past it.”
Macadamias are a part of everyday life for their families. Favourite dishes include macadamia-crusted salmon and sprinkling them over salads or desserts. “They go with everything, from ice cream to figs. And chocolate, of course, white or dark.”
READ MORE https://www.australian-macadamias.org/grower-profile-andreoli-brothers/
These indulgent cookies combine the creamy crunch of Australian macadamias with the earthy aroma of matcha and the sweetness of white chocolate.
Perfect with a cuppa or for an afternoon treat, they’re a little moment of luxury in every bite.
Macadamia matcha cookies
INGREDIENTS
200 g macadamias coarsely chopped
100 g white chocolate coarsely chopped
200 g plain flour
15 g matcha powder
2 g baking powder
120 g unsalted butter at room temperature
100 g sugar
2 eggs
INSTRUCTIONS
Preheat the oven to 170°C. Line an oven tray with baking paper.
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Sift in the flour, matcha powder and baking powder. Stir to form a dough.
Fold through the chopped macadamias and white chocolate until evenly combined.
Cover the dough and rest in the fridge for 1 hour.
Divide the dough into even portions and place on the prepared tray, allowing room for the biscuits to spread.
Bake for 13–15 minutes or until just golden around the edges.
Transfer to a wire rack to cool completely before enjoying.
Wishing everyone a wonderful, safe and delicious celebration. Happy New Year.
Pictured: Macadamia coconut ice - https://www.australian-macadamias.org/recipe/macadamia-coconut-ice/
Wishing you a day filled with fun, treats, and Christmas cheer! Merry Christmas from Australian Macadamias.
Cherry and macadamia celebration sponge cake.
Christmas with macadamias.
This cake layers glorious flavours and textures, making it a joy to bake, create and share.
RECIPE
Sponge cake
100 g caster sugar
4 eggs separated
125 g plain flour
60 g butter melted
2 tbsps macadamia pieces
Cherries
¼ cup water
1 tbsp cornflour
2 tbsps caster sugar
1 tbsp lemon juice
500-600 g fresh cherries pitted – to make about 2½ cups (or 300-400g frozen pitted cherries)
To serve
300 mls thickened cream beaten to firm peaks
¾ cup whole macadamias roasted
METHOD
For the sponge cake, preheat oven to 180°C. Grease a 20cm cake tin with butter and dust with flour. Place 80g of the sugar and egg yolks into a mixing bowl and using electric beaters, beat until thick and pale. Set aside. Wash and dry beaters thoroughly.
Place egg whites in a separate bowl and beat until soft peaks form. Slowly add remaining sugar, beating until the mixture is thick and glossy, about a further minute. Sift the flour onto a piece of baking paper.
Fold egg whites through the yolk mixture alternatively with the sifted flour, melted butter and macadamia pieces, and gently fold until the mixture is thoroughly combined.
Spoon into the prepared tin and bake for 20-25 minutes, until the cake is firm to touch or, when tested with a skewer, the skewer comes out clean.
For the cherries, place the water, cornflour, caster sugar and lemon juice in a large saucepan and whisk to combine, ensuring here are no lumps. Place over a medium heat and bring to a steady simmer. Simmer for 3-5 minutes, until mixture thickens.
Add the cherries and bring back to a steady simmer.
Simmer for 5-6 minutes, until mixture is thick. Allow to cool completely.
To serve, place the cake on a serving platter. Pile most of the cream on top of the cake and spoon over most of the cherries. Sprinkle with the macadamias and serve in slices.
Serve with the extra cherries and cream.
NOTES
The cherry compote is equally delicious served simply on top of macadamia or vanilla ice cream, topped with chopped roasted macadamias.
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