There’s something special about a grazing platter that invites everyone to slow down, share, and savour the moment. And when Australian macadamias are at the heart of a shared platter, the experience becomes even more special.

Macadamias naturally creamy crunch and rich, buttery flavour turn simple ingredients into something that feels just a little bit indulgent, perfect for entertaining or elevating an everyday catch-up.

This Macadamia Lovers Grazing Platter is all about variety, flavour, and ease. With a mix of warm roasted nuts, creamy dips, and aromatic blends, it’s designed for effortless hosting – just add a glass of wine, good company, and you’re all set!

Rosemary & sea salt macadamia nuts

Roasted macadamia nuts are always a favourite nibble, but this version brings a fragrant, savoury twist. Tossed with rosemary, salt and a drizzle of macadamia oil, they’re just perfect served warm or cool on this entertaining board.

Ingredients

• 2 cups unsalted macadamias
• 1 tbsp salt
• 3 tbsp rosemary leaves, finely chopped
• 1 tbsp macadamia oil

Instructions
Preheat oven to 160°C fan-forced and line a baking tray. Toss all ingredients together, spread evenly, and bake for 10 minutes, turning halfway. Cool slightly before serving for best crunch.

Easy macadamia hummus

Creamy, smooth and packed with flavour, this hummus is a beautiful twist on the classic. The macadamias add a subtle richness that pairs perfectly with chickpeas and fresh basil.

Ingredients

• ½ cup roasted macadamias
• 2 cups cooked chickpeas, drained
• 2 tbsp macadamia oil
• 1 tbsp lemon juice
• 3 tbsp water
• 1 tsp garlic, minced
• 10 basil leaves
• Salt and pepper, to taste

Instructions
Blend everything in a food processor until silky smooth. Serve with veggie sticks, crackers or fresh bread.

Macadamia sun-dried tomato dip

Nothing says crowd-pleaser quite like a homemade dip. This sun-dried tomato and macadamia pesto is rich, slightly tangy, and perfect for sharing over drinks.

Ingredients

• 300 g semi-dried tomatoes (reserve the marinating oil)
• 2 tbsp olive oil
• 1¼ cups raw macadamias, chopped
• 2 tsp rosemary, chopped
• 1–2 tbsp reserved tomato oil

Instructions
Pulse tomatoes with olive oil in a food processor until roughly chopped. Transfer to a bowl, then stir through chopped macadamias, rosemary and enough reserved oil to create a pesto-like consistency. Set aside to serve.

Macadamia dukkah with macadamia oil

A beautifully aromatic blend with a satisfying crunch, this macadamia dukkah brings a sense of occasion to any platter. Serve with crusty bread and macadamia oil for dipping.

Ingredients

• 2 tbsp sunflower seeds
• 2 cups macadamia nuts
• 1 tbsp anise myrtle
• 3 tbsp coriander seeds
• 3 tbsp sesame seeds
• 1 tbsp cumin
• 1 tbsp sweet paprika
• 2 tbsp nigella seeds
• 1½ tsp salt and pepper
• ¼ tsp garlic powder
• 3 tbsp macadamia oil

Instructions
Gently toast macadamias and sunflower seeds, then toast spices until fragrant. Gently toast the macadamia nuts and sunflower seeds in a pan, on a low heat. Set aside. In the same pan, slowly roast the sesame seeds, coriander seeds and cumin seeds until toasted and aromatic. Place macadamias, sunflower, sesame, coriander, cumin and anise myrtle into blender and pulse. Do not over blend, leave chunky. Add macadamia nut oil and garlic powder to the pan. Heat gently. Add all the other ingredients to the pan and heat gently. Alternatively you can leave it dry (no oil).

Leave to cool and keep stored in a glass jar.

Bringing it all together

Arrange your platter with dips, warm macadamias and dukkah, then surround with fresh bread, crackers, crisp vegetables and seasonal fruit. Scatter a few extra macadamias across the board for an abundant, generous feel.

Macadamias have a magical way of turning simple gatherings into something more special, bringing people together through flavour, texture, and a shared love of good food. 

Whether it’s a weekend catch-up or a relaxed evening at home, this platter is your go-to for easy entertaining with a touch of everyday indulgence.