There are so many layers to the macadamia story. From cooking, health and wellbeing to people, gift ideas and macadamia country, there’s a lot to discover about this extraordinary Australian nut. Spend a little time exploring our latest stories. You’ll be amazed at what you find!
The process is quite simple. On arriving at the local processors, the nut is lightly dried in its shell. It is then cracked and the creamy kernel is gently separated from the hard shell.
Nothing is wasted with the valuable shell being used for many things (including powering the processors) and the beautiful kernel that you recognise is sorted then packaged up, ready to be sent across Australia and around the world.
Macadamia: Australia’s gift to the world Did you know that macadamia nuts – loved for their rich, buttery flavour – are the only Australian native food… Read More
Grower profile: Craig and Barbara Van Rooyen Cultivating a legacy: The macadamia journey of Craig and Barbara Van Rooyen When Craig and Barbara Van Rooyen first arrived… Read More
Five things you mightn’t know about macadamia harvesting Harvest is beginning across macadamia country, which means growers are very busy on their farms. Here’s what they’re doing. It’s… Read More
Farming and beyond: meet five macadamia insiders this International Women’s Day The Australian macadamia industry is full of amazing women working in a diverse range of jobs, from technical positions with… Read More
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