Rooted in family, growing for the future: The story of Four Winds Plantation

In the heart of South Bundaberg, where the sun shines warmly and the soil on the family farm runs deep with history, three brothers are building a macadamia legacy.

At Four Winds Plantation, Simon, Frank, and David Andreoli are not just growing nuts, they’re cultivating connection. Their farm, once home to sugarcane and small crops, now holds 19,000 macadamia trees. And while each brother has a job beyond the orchard, their shared commitment to the farm keeps them coming back to the land they grew up on.

“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.”

From cane to kernel: A family farm transformed

Originally farmed by their parents, the Andreoli’s land has always been a hub of agricultural activity. But in 2020, the brothers made a bold decision: to convert the entire property to macadamia production. It was a long-term investment, driven by a desire to manage the farm themselves without relying on a large workforce.

“Macadamias offered a new kind of challenge,” Simon reflects. “We wanted something that we could grow sustainably, manage as a family, and still maintain our other careers.”

They planted their first 14,000 trees in April 2020. And while macadamias take time to mature, the rewards are worth it. “There’s a lot that goes into the crop,” says Simon. “But when you harvest that first perfect nut, there’s this wave of satisfaction. You see the fruits of your toil, literally.”

A shared moment, a lasting memory

One of Simon’s most treasured memories is a quiet, significant moment: “We’d been planting for days. All the families were there. I remember putting in the last tree, it felt like we were planting something that would grow for generations.”

It’s the kind of story that stays with you. And it’s one that speaks to the patience, passion, and deep pride these growers carry with them.

Why Bundaberg? Why macadamias?

With its warm climate and low frost risk, Bundaberg is ideal for macadamia production. The brothers saw the potential early on and tailored their methods for the long haul. Their approach? Do as much as they can themselves, while focusing on long-term sustainability.

“Sustainability isn’t just a buzzword, it’s vital,” Simon explains. “We’re retaining organic matter, looking after soil fertility, and managing water use closely. If you don’t care for the land, you won’t get the quality or the yields in the future.”

This hands-on, future-focused attitude reflects a growing movement across the Australian macadamia industry toward regenerative farming and environmental stewardship.

From tree to table (and beer glass)

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.”

Macadamias as a gift and a gesture

For the Andreoli family, macadamias are also about sharing.

“They’re the perfect gift,” says Simon. “We always pack a suitcase full of macadamias when visiting family overseas. They love them, and it’s a little taste of home.”

More than a crop, a legacy

At its core, Four Winds Plantation is about more than farming. It’s about family legacy, community, and shared purpose. “It’s our way of life,” Simon says. “The farm keeps us close. It’s something we can build together and pass on to the next generation.”

When asked what he hopes people feel when they eat Australian macadamias, Simon’s answer is simple but powerful: “We hope they feel happiness. That they’re enjoying something a bit special. Something that’s been nurtured and gives them a real taste of rural Australia.”

Crack open a little moment of joy with every bite. Whether raw, roasted, or wrapped in chocolate, Aussie macadamias, like those grown at Four Winds Plantation, are a reminder that some of life’s best pleasures are homegrown.