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.
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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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Fire pit season is official here and we’ve got a warming winter recipe to match. Enjoy winter with macadamias. Search Chilli beef with spicy macadamias. Enjoy 🔥
Cosy work from home snacking.
Enjoy winter with Australian macadamias.
What’s your go to WFH snack?
#ausmacadamias
Make it a priority this week!
Warm macadamia banana bread and a cuppa with your bestie.
Enjoy winter with Australian macadamias.
It’s the perfect winter weekend for warming macadamia and banana bread 🍌🌳👩🏼🍳 #enjoywinter
Fresh winter air, crackling fire and macadamias at the ready. A recipe for a perfect long weekend.
Yes 👏 Win macadamias for winter 🥶
Australia, it’s time to pull on your winter woolies and embrace the comforting rhythm of the season - including winter snacking. For your chance to win one of six macadamia gift packs head to the link to enter - and enjoy winter with Australian macadamias.
Macadamia and broccoli bites - winter snacks done right. Welcome to winter. #newrecipe #enjoywinter #happysnacks
Cookie baking arvo: Macadamia chocolate cookies. INGREDIENTS
225g dark choc bits we used 70% choc
110 g unsalted butter roughly chopped
¾ cup brown sugar
1 egg
1 tsp vanilla extract
1 cup plain flour, sifted
¼ cup cocoa, sifted
1 tsp bicarb soda
¾ cup macadamia pieces
½ tsp salt flakes optional
½ cup dark chocolate melted optional, to decorate, if desired
INSTRUCTIONS
Preheat the oven to 180°C. Line a large baking tray with baking paper. Measure 120g of the chocolate bits and place in the top part of a double boiler over simmering water. Allow the chocolate to melt and stir to combine. Set aside.
Place the butter and brown sugar in the bowl of an electric mixer and beat on high speed for 5-7 minutes, until the mixture is light and creamy. Add the egg and vanilla and beat to combine. Stir through the flour, cocoa, bicarb of soda and melted chocolate until just combined. Add the remaining choc chips and ½ cup of the macadamias. Stir to combine thoroughly.
Roll heaped tablespoons of mixture into balls and place on the baking tray, about 5cm apart to allow for spreading. Stud with the remaining ¼ cup of macadamias, flatten each round slightly and bake for 15 minutes, until the tops of the cookies are looking slightly cracked and crispy. Remove the cookies to a wire rack and allow to cool. When cool, drizzle with a little extra melted chocolate and sprinkle with a pinch of salt flakes, if desired. Store in an airtight container.
And when it comes to a standout dish? For macadamia farmer Graham Wessling macadamia-crusted barramundi is a clear favourite, bringing together Australia’s native nut with one of its most loved seafoods.
Here`s our favourite recipe: Macadamia crusted fish
INGREDIENTS (serves 4)
1 cup macadamia pieces
1 tbsp plain flour
¼ cup loosely packed parsley leaves
1 egg lightly whisked
4 pieces of white fleshed fish, about 180g each
1-2 tbsp macadamia oil for cooking
METHOD
Combine the macadamias, flour, parsley and salt and pepper to taste in the bowl of a food processor and process until the mixture resembles a coarse crumb. Place in a large shallow bowl. Place the whisked egg in a separate shallow bowl. Dip each fish fillet in the egg followed by the crumb mixture, coating the fish entirely. Place on a plate and allow to stand for 15 minutes to help the crumb mixture set.
Heat the oil in a large frying pan over medium high heat. Add the fish and cook for 3-4 minutes on one side before turning and repeating for the remaining side. Adjust heat, if necessary, to avoid overcooking the crust. To test if the fish is ready, place a fork in the thickest part of one piece of fish and see if the fish flakes easily. Enjoy!
Meet our growers: Like many Australians, Graham Wessling’s connection to macadamias began in childhood with a single tree in the backyard. “I didn’t realise that humble tree had the potential that it did,” he reflects.
That shared experience still resonates today, especially when he hears others say, “I had one of those as a kid.” It’s a reminder that macadamias aren’t just a crop, they’re part of Australia’s story.
Introduced to the macadamia industry by his father-in-law, Graham quickly found his place in a sector that would shape the next two decades of his life.
Today, as General Manager, Farming at CL Macs, he oversees operations across multiple regions, from the Northern Rivers to Gympie and Bundaberg.
While macadamias are Graham’s profession, they’re also a daily pleasure. He admits to snacking on them “copiously”, usually roasted and salted, with a stash never far away. 👨🌾🌳🌱😋
Grilled eggplant with macadamia miso. Going meatless with this flavourful recipe. The addition of crunchy macadamias complements the lovely soft texture of roasted eggplant. 🌳🥰🍆 This can work as a main course or as a side dish. INGREDIENTS
1/2 cup macadamia nuts
2 tbsp white miso paste
1 tbsp ginger grated
2 tbsp coconut sugar
1 tbsp rice wine vinegar
2 eggplants medium sized, halved and scored in a crisscross pattern
2 tbsp oil
1/4 cup macadamias chopped and roasted
1 tbsp black sesame seeds
Spring onions chopped, to decorate – optional
INSTRUCTIONS
Preheat the oven to 180°C. Place the macadamias, miso, ginger, coconut sugar and rice wine vinegar in the bowl of a food processor and process until smooth.
Brush the cut side of the eggplant with a little oil and place on the baking tray, cut side down. Cook for 15-20 minutes, until almost completely soft and the underside is golden.
Remove from the oven and carefully turn each eggplant half over. Spread each one evenly with the miso mix and return to the oven for 8-10 minutes, until the eggplants are soft and the miso mix golden.
Serve immediately sprinkled with combined roasted macadamias and black sesame seeds. Scatter with spring onion if desired.
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