• Indulge in our Roasted & Salted Macadamias, sourced from New South Wales and Queensland. Made with 99% macadamia nuts and a pinch of salt, these premium snacks contain no artificial colours, flavours, or preservatives, and are suitable for vegetarians and vegans. Perfect for sharing or enjoying solo, they are a good source of dietary fibre and monounsaturated fatty acids.

Easy Macadamia Recipes

• One Bowl Macadamia and White Choc Chunk Cookies
• Cheese Platter with Macadamia Nuts
• Chilli Beef with Spicy Macadamias
• Macadamia Crusted Fish Fillets

Popular Macadamia Pairings

• We all love food that nourishes but still feels special and Australian macadamias deliver just that. The creaminess of the macadamias can carry so many unique and interesting flavours. Adding sea salt, chilli and rosemary is a classic way to boost the flavour of the nuts, but that is just the beginning of the possible flavour pairings including:
• White, milk or dark chocolate
• As a crumb for fish, red meat and chicken
• Pair with vegetables such as roasted pumpkin, broccolini and carrots
• Spices such as paprika, cumin or garlic powder
• Native Australian ingredients like lemon myrtle or salt bush
• Cheese such as blue or goat cheese

Storage

• No matter what variety you buy, macadamias benefit from being stored in an airtight container in the fridge. Stored this way, they will keep in the fridge for 3 months and in the freezer for 6 months. You may not know that they can also be frozen. Storing them in the freezer will keep them fresh for three to six months.

• Fun Macadamia Facts

• Macadamias first evolved more than 60 million years ago in the ancient rainforests along Australia’s east coast. They have a long and rich history, are an integral part of the Australian story and a product of which we can all be proud.

• Unlike many crops, macadamias are allowed to ripen naturally on the tree. Once ready, the nuts fall to the orchard floor, where they are collected and prepared for processing.

• The macadamia was named after Scottish-born Australian scientist Dr John Macadam. Long before this, Aboriginal peoples knew and valued the nut, using names including Bauple and Kindal Kindal. It has also been called the Queensland nut.

• Macadamia Nut Day is marked each year on 4 September. It is the perfect excuse to celebrate this extraordinary Australian native with a handful of roasted macadamias, a homemade treat or a special shared meal.

• Macadamias represent only a small share of global tree nut production, often estimated at around 2%. Their limited supply, delicate flavour and creamy texture all contribute to their premium reputation.

• They contain a high proportion of monounsaturated fats, the type of healthy fat commonly associated with a balanced, heart-friendly eating pattern.

• The part of the macadamia we eat is the seed found inside the fruit’s protective husk and exceptionally hard shell.

• Macadamias are wonderfully versatile. Their rich flavour and satisfying crunch can elevate everything from biscuits, cakes, granola and desserts to salads, pesto, crumbed fish, stir-fries and cheeseboards.