Anderson Family, Childers, QLD: Growing macadamias in paradise

On the red earth of South Isis near Childers in Queensland, the Anderson family story is deeply entwined with the land. What began in the early 1900s with John William Anderson – Norm Anderson’s great-grandfather – has grown into a multigenerational enterprise, where macadamias now take centre stage.

“Marrying a farmer and having my sons and grandson working the land was never part of my plan,” says Donna Anderson, laughing warmly. “But it’s become a life I treasure.”

Married to Norm for 54 years, Donna is a retired school teacher turned meticulous organiser of the family farming operation. Their sons Graeme and Justin manage the day-to-day, with sixth-generation Mitchell now employed on the farm. Norm, semi-retired, chooses his jobs with care, while Donna keeps the books ticking over.

From sugar cane to macadamias

In 2016, the family planted their first macadamias as a hedge against the volatility of sugar prices. “Macadamias gave us an opportunity for stability and long-term growth,” Donna explains.

Located at Latitude 25, the farm boasts the ideal climate for macadamias – warm, humid summers, mild winters, and generous rainfall. But it’s not just the climate that makes the Anderson orchards special – it’s the planning.

“Rows are spaced 10 metres apart, and trees are GPS-planted 3.5 metres apart,” she says. “That allows sunlight to penetrate every tree, which is essential for photosynthesis and nut production.”

Smart farming for a sustainable future

Sustainability is more than a buzzword for the Andersons – it’s the way forward. “We use soil probes and the MATE system to schedule irrigation efficiently,” says Donna. “It helps us protect the environment and improve productivity.”

The farm is proudly SmartCane BMP accredited and HORT360 Reef Certified, adding credibility to their eco-conscious approach. They also produce 20,000 tonnes of sugar cane annually, irrigated via centre pivots controlled by mobile phones—a true blend of tradition and technology.

A blooming future

September is Donna’s favourite month on the farm. “The orchard comes alive with thousands of racemes in bloom,” she shares. “The sweet honey fragrance, the hum of bees – it’s magic.”

And as the Andersons continue to nurture their orchard, the pursuit of excellence remains front and centre. “Perfection may be impossible,” Donna says, “but it’s our standard. Each nut reflects our pride, values, and commitment.”

Macadamias at home and on the table

For Donna, freshly cracked macadamias are the gold standard. “I love them raw,” she says. “But macadamia chips are my kitchen staple – great in sweets, added to cereal, and they freeze really well.”

Her signature treat? A Kentish Cake adapted from the CWA Cookery Book, topped with whole macadamias. She’s also partial to macadamias in savoury dishes, especially with goat cheese, avocado, and citrus in salads, or crusted over salmon.

At home, bowls of roasted macadamias often sit on the kitchen table. Daughter Robyn gifts macadamia treats to colleagues, adding a homemade touch of luxury. “They bring us together, whether it’s family or friends,” Donna says.

As Norm likes to say, “That’s it – in a nutshell.”