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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@ausmacadamias
Chewy date & macadamia slice.
INGREDIENTS
1/3 cup plain flour sifted
1/4 tsp bi-carbonate soda
1/4 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar
1 1/2 cups macadamias roasted, roughly chopped
250 g dates pitted, roughly chopped
1 large egg lightly whisked
1/2 tsp pure vanilla extract
INSTRUCTIONS
Preheat oven to 160°C fan-forced. Line a 20cm x 20cm square baking tin with non-stick baking paper.
In a large bowl, sift together the flour, bi-carbonate soda, baking powder and salt. Stir in the brown sugar, macadamias and dates. Use your fingers to make sure that all the dates and macadamias have been coated with the flour mixture.
In a separate bowl, whisk the egg and vanilla and add to the fruit and nut mixture. Combine until all the date and nut pieces are coated with the batter. Spread into the prepared pan, pressing to even it out.
Bake for about 25-30 minutes, or until the batter is golden brown and has pulled away from the sides of the pan. Remove from oven and place on a wire rack to cool. When cooled, use a sharp knife to cut into 5cm squares.
Matcha is the flavour of the season, and for good reason. Offering more than just its vibrant green colour, matcha is naturally rich in antioxidants and delivers a gentle energy boost.
Australian macadamias and matcha are such a perfect match. One is vibrant and earthy, the other creamy and buttery. Together they create a harmony that feels both nourishing and indulgent.
Here are five inspired ways to enjoy the matcha and macadamia combo:
🍪 Macadamia matcha cookies
🥤 Matcha macadamia ice cream milkshake
🍨 Macadamia milk & matcha jellies
🍨 Homemade macadamia matcha ice cream
🍵 Iced macadamia matcha latte
Macadamia matcha baked sprinkle
Add it to anything, everything or as a snack straight from the jar. Macadamia matcha baked sprinkles recipe
Makes 1 ½ cups.
2 tsp macadamia oil
3 tsp maple syrup
½ cup macadamias chopped
¼ cup buckwheat kernel
⅓ cup pumpkin seeds
⅓ cup shredded coconut
2 tbsp chia seeds
2 fresh dates seed removed, chopped, to add at the end
Preheat oven to 180°C. Stir together the macadamia oil and maple syrup. Place the remaining ingredients (except the dates) in a bowl and stir to cover all the ingredients with the oil and maple syrup mixture. Spread on a baking tray and bake for 10-13 minutes, until golden. Allow to cool completely. Add the chopped dates and stir to combine before storing in a jar or airtight container.
This delicious smoothie is cool, refreshing and tastes just like a holiday. Hanging on to the summer vibe as long as possible.
Tropical breeze smoothie
This recipe is for 2.
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
INSTRUCTIONS
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. #australianmacadamias #goldensummer
A new no bake recipe you`re going to love! A decadent twist on the viral Dubai-style chewy treat.
Creamy macadamia spread with crunchy macadamia pieces and crisp kataifi, wrapped in a soft cocoa-marshmallow shell and dusted in cocoa. Rich, chewy and irresistibly indulgent.
Recipe on our website or message and we can DM the link.
Tradition says today is the day to eat lucky foods like dumplings. This recipe is just the thing! Happy Luna New Year.
Macadamia, pork and mushroom pot sticker dumplings
Ingredients
250g pork mince
1 cup wombok (Chinese cabbage), finely shredded
½ cup macadamias, roasted and finely chopped
1 clove garlic, crushed
1 teaspoon grated ginger
2 green onions, finely chopped
1 cup (70g) Shitake mushrooms, finely chopped
2 teaspoons soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing wine (Chinese cooking wine)
½ teaspoon dried chilli flakes
salt and pepper, to taste
1 egg white, lightly whisked
rice flour for dusting
2 packs gow gee wrappers
1/3 cup macadamia oil
Chinese black vinegar to serve
chilli sauce to serve
Method
In a large bowl, combine all the ingredients except the rice flour, gow gee wrappers, macadamia oil, vinegar and chilli sauce and mix well to combine.
Dust a clean bench surface with rice flour and lay out the gow gee wrappers. Brush the edges with water and place a teaspoonful of the mixture on the centre of each wrapper. Fold the wrapper in half and use your thumb and index finger to pleat one edge then press the edges together to seal. Place the dumpling down on the bench, making sure to press it gently so that it sits on a flat bottom. Repeat with the remaining wrappers. Place in a single layer on a large tray lined with non-stick baking paper.
Divide the macadamia oil between 2 large non-stick frying pans over a medium heat. Add ½ cup of water to each pan then add the dumplings. Cover with tight fitting lids and cook for 5 minutes. Remove the lids and cook for a further 2 minutes or until the water has evaporated and the dumplings are golden on one side.
Remove from the pan and place on a platter. Serve with the vinegar and chilli.
Tip: Dumplings can be made up to 6 hours in advance
Meet our macadamia growers: Macadamia farmers Graham Wessling and Shane Jackson from Benworth Orchard, Gympie, QLD.
Spanning 40 hectares and home to over 9,600 macadamia trees, some of which have been producing for 46 years, Benworth Orchard is a place where heritage and forward thinking meet.
“There’s a genuine depth of knowledge here,” says Graham “But what makes Benworth really different is how open the team is to trying new approaches.”
The orchard hosts seven worm farms, producing tea and castings that are applied gently to nourish the trees. Comfrey planted between rows adds nutrients naturally, while synthetic nitrogen is kept low.
“I’m a big believer in ‘little and often’,” says Graham. “It keeps nutrients in sync with the tree’s needs, and our soils stay biologically active.”
Read more https://www.australian-macadamias.org/grower-profile-benworth-orchard/
Deliciously creamy macadamias blend beautifully with velvety melted chocolate to create a warm fondue dip that shines as the star of a gourmet fruit or cheese platter.
Macadamia and chocolate fondue recipe
INGREDIENTS
1/2 cup macadamias
1/2 cup water
200 g dark chocolate melted and warm
Fresh fruit, berries & macadamias to serve
INSTRUCTIONS
Place the macadamias and water in the jug of a blender and blend until completely combined. With the motor running, slowly pour in the warm melted chocolate and blend until the mixture is combined and smooth. Pour the warm chocolate mixture into a serving bowl and serve immediately surrounded by the fruit and whole macadamias to dip. So easy and delicious 😋
Macadamia Valentine kisses
With just 4 ingredients, these macadamia biscuits are the perfect treat to impress a loved one at short notice. Sweet little bites of love, made with buttery macadamias, perfect for sharing.….
Macadamia Valentine Kisses
INGREDIENTS
80 g unsalted butter at room temperature
1/2 cup icing sugar 75g
1/2 cup macadamias
2 tbsp macadamias finely chopped, extra
1/2 cup plain flour
INSTRUCTIONS
Preheat oven to 180°C. Line a large baking sheet with baking paper. Make a buttercream mixture by combining butter and icing sugar in a bowl and beating with an electric mixer until pale. Remove 2 tablespoons of mixture from the bowl and reserve for the filling.
Combine ½ cup of macadamias and the flour in the bowl of a food processor and process until you have achieved a fine flour. Do not over-process or the mixture will stick together. Stir thoroughly into the buttercream mixture.
Place the mixture in a piping bag with a star shaped nozzle and pipe small 1cm round kisses onto the prepared tray. Bake for 7-9 minutes until still pale but just turning golden on the bottom. Allow to cool on the tray for 5 minutes before carefully removing to a wire rack to cool completely.
Meanwhile, stir the extra finely chopped macadamias into the reserved buttercream mixture. Place in a clean piping bag with a plain nozzle and pipe a small amount onto the base of half the biscuits, sandwiching together with another biscuit as you go along. Serve immediately or store in an airtight container in the fridge.
Whether you’re celebrating Valentine’s Day with someone special or simply treating yourself, it’s the perfect time to indulge in little moments that make life sweeter. 📷 Pictured, chocolate and macadamia coated strawberries. 🍓 ♥️🥰💋
Using strawberries in a savoury salad may seem a little different, but when paired with roasted macadamias and a tangy balsamic dressing it becomes a fresh and surprising dish.
You’ll love this recipe for Strawberry salad with roasted macadamias & tangy balsamic dressing. Can work for Valentine`s Day too.
Ingredients
½ cup macadamias
750 g strawberries hulled and halved
¾ cup basil leaves finely sliced
2-3 cups rocket leaves or baby leaves or a mixture of both
Dressing
1 tablespoon good quality balsamic vinegar
1 tablespoon maple syrup
¼ cup macadamia oil or olive oil
Salt and pepper to taste
Instructions
Preheat the oven to 180°C. Spread the macadamias over a baking sheet and place in the oven for 7-10 minutes, until golden.
Remove from the oven and set aside to cool completely.
Once cool, roughly chop the nuts into halves and thirds, leaving some whole if desired.
Place the strawberries, basil and salad leaves in a serving bowl.
Combine the dressing ingredients in a jar and shake until thoroughly combined.
Pour the dressing over the salad and gently toss to coat everything evenly.
Season to taste with extra salt and pepper if desired.
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