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Cashews  Roast  Salt   1kgCashews Roast Salt 1kg
Cashews Dry Roast No Salt   1kgCashews Dry Roast No Salt 1kg
Cookies & Cream Macadamia 200gCookies & Cream Macadamia 200g
Crunchy Hickory Macadamias  SUP  75gCrunchy Hickory Macadamias SUP 75g
Crunchy Hickory Macadamias SUP 200gCrunchy Hickory Macadamias SUP 200g
Crunchy Hickory Macadamias SUP 750gCrunchy Hickory Macadamias SUP 750g
Honey Roast Macadamias  SUP  75gHoney Roast Macadamias SUP 75g
Honey Roast Macadamias  SUP 200gHoney Roast Macadamias SUP 200g
Honey Roast Macadamias  SUP 750gHoney Roast Macadamias SUP 750g
Honey Roast Macadamias 30g foil bag  x 50Honey Roast Macadamias 30g foil bag x 50
Lamington Chocolate Macadamias 200gLamington Chocolate Macadamias 200g
Macadamia Meal SUP  750gMacadamia Meal SUP 750g
Maple Pancake Macadamias 200gMaple Pancake Macadamias 200g
Peanuts Salted 1kgPeanuts Salted 1kg
Raw Macadamias ST2 SUP 200gRaw Macadamias ST2 SUP 200g
Raw Macadamias Style 4 1kgRaw Macadamias Style 4 1kg
Raw Macadamias Style 6 Chips C B 1 KGRaw Macadamias Style 6 Chips C B 1 KG
Roast Only Macadamias SUP 200gRoast Only Macadamias SUP 200g
Roast Salt Macadamias  SUP  75gRoast Salt Macadamias SUP 75g
Roast Salt Macadamias  SUP 200gRoast Salt Macadamias SUP 200g
Roast Salt Macadamias  Sup 750gRoast Salt Macadamias Sup 750g
Roasted Salted Macadamias 30g Foil Bag x 50Roasted Salted Macadamias 30g Foil Bag x 50
Rosemary & Sea Salt Macadamias 200gRosemary & Sea Salt Macadamias 200g
Rosemary & Sea Salt Macadamias 750gRosemary & Sea Salt Macadamias 750g
Rosemary & Sea Salt Macadamias 75gRosemary & Sea Salt Macadamias 75g
Salt & Vinegar Macadamias 200gSalt & Vinegar Macadamias 200g
Salted Caramel Chocolate Macadamias 200gSalted Caramel Chocolate Macadamias 200g
Sour Cream & Onion Macadamias SUP 200gSour Cream & Onion Macadamias SUP 200g
Toasted Macadamia Muesli Sup 750gToasted Macadamia Muesli Sup 750g
Wasabi Macadamias SUP 200gWasabi Macadamias SUP 200g
Wasabi Macadamias SUP 750gWasabi Macadamias SUP 750g



Spiced olive macadamia pilau

  • 4 tablespoons macadamia oil
  • 1 large onion, chopped
  • 200g (1,1/2 cups) macadamia halves
  • 400g (2 cups) basmati or long grain rice
  • 2 teaspoons ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon saffron threads
  • 1 litre (4 cups) boiling chicken stock using 2 stock cubes
  • Sea salt flakes to taste
  • 1 cup pitted Kalamata olives
  • Handful chopped flat leaf parsley
  • Sumac or lemon juice

Heat macadamia oil in a large saucepan. Add onion and macadamias. Stir often over low heat for 5 minutes until macadamias lightly brown and onion softens. Stir in rice until well coated with oil. Pour in stock and spices. Return to the boil, cover and simmer undisturbed for 20 minutes or until rice is tender and stock is absorbed. If the rice becomes too dry, stir in ½-1 cup water. Stir through olives, parsley and season with salt. Serve with char grilled chicken skewers, sprinkled with sumac or accompany with lemon wedges. Serves 6.

Note: Omit chicken skewers and serve with roast chicken.
Omit the olives, add 4 tablespoons currants when cooking the rice.

Orange chilli duck salad with macadamias

  • ½ (375g) Chinese cabbage, thinly sliced, chilled in cold water
  • 1 medium red onion, cut in half, thinly sliced
  • 100g (16) snow peas, trimmed, cut into strips
  • 1 medium red capsicum, cut into strips
  • 4 roasted duck breasts or legs
  • 100g (3/4 cup) roasted macadamia halves


2 firm, ripe mangoes, flesh scooped out, cut into cubes
1 cup torn coriander leaves


Whisk together in a bowl:

3 tablespoons macadamia oil
1 teaspoon each finely grated orange rind and sugar
4 tablespoons fresh orange juice
1-2 tablespoons white wine vinegar
¼ teaspoon hot chilli flakes or to taste
2 teaspoons fish sauce

Pour boiling water over snow peas and capsicum in a bowl. Stand for about 1 minute, drain and rinse in cold water. Either thinly slice duck breasts or remove meat from duck legs and chop into small pieces. Drain cabbage and place in a bowl with other ingredients. Toss through dressing. Garnish with mango and coriander. Serves 4 for a Main or 6 for a Starter.

Note: Omit duck and use shelled deveined prawns or sliced cooked chicken.


Macadamia and apple muffin

  • Butter or oil, for greasing
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup maple syrup
  • 2 cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 150g macadamia nuts, coarsely chopped
  • 1 teaspoon bicarbonate of soda
  • ¾ cup buttermilk
  • 2 large apples, peeled and chopped
  • Crème fraiche or mascarpone to serve


  • 20g unsalted butter
  • 2 tablespoons brown sugar
  • 2 large apple, unpeeled, cut into 24 wedges
  • 100g macadamia nuts, coarsely chopped
Pre-heat oven to 180C and grease a 12 cup muffin tray. Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth. Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts. Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple. Fold in gently until just combined. Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean. Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool.

Topping: Place butter and brown sugar in a small saucepan and heat gently until melted. Add apple wedges and cook until soft and syrup is thick and smooth. Add chopped macadamia nuts and stir to coat in syrup. Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.

Seared scallop salad with macadamia & coriander pesto

  • 30g (1/4) cup roasted macadamias, chopped, plus 1 tablespoon extra, to serve
  • 1 birds' eye chilli, deseeded and chopped
  • 2 teaspoons grated ginger
  • 1/4 cup mint leaves, firmly packed
  • 3/4 cup coriander leaves and stems, firmly packed
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1 lebanese cucumber thinly sliced
  • 65g (1 cup) bean sprout shoots, trimmed
  • 1 small red capsicum, deseeded and cut into strips
  • 3 green shallots, trimmed and thinly sliced diagonally

Pesto: place 1/4 cup macadamias, chilli, ginger, mint and coriander in a food processor and process until finely chopped. Add sugar, fish sauce, lime juice and oil and process until well combined. Season to taste. Set aside.

Rinse scallops then cut flesh from shell. Set flesh aside. Wash half of shells and dry well. Discard remaining shells. Combine cucumber, bean sprouts, capsicum and shallots in a large bowl and toss lightly to combine. Divide salad among cleaned shells. Heat a large non-stick frypan on high heat. Add oil and swirl around in pan. Add scallop flesh and cook for 1 minute each side, or until golden and opaque. Place 2 cooked scallops on each shell of salad. Drizzle with Macadamia & Coriander Pesto and sprinkle with remaining macadamias. Serve immediately. Serves 6.


Spiced prawns with macadamia couscous

  • 50g cornflour
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 20 medium green prawns, peeled and deveined with tails left intact
  • Light olive oil for shallow frying

Macadamia Couscous

  • 300g (1½ cups) couscous
  • 1½ cups very hot chicken stock
  • 85g (1/2 cup) raisins
  • 100g (1/2 cup) raw macadamias, roasted and chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped mint

For macadamia couscous place couscous in a bowl, add very hot stock, stir and set aside for 5 minutes or until stock is absorbed, then stir in raisins and nuts. Combine olive oil and lemon juice in a small bowl and whisk well, then pour over couscous, add herbs and toss gently to combine.

Combine cornflour, cumin, coriander, sea salt and cayenne on a plate. Pat prawns dry with absorbent paper, then toss in cornflour mixture to coat well and shake away excess. Shallow fry prawns in hot oil, in batches, for 1-2 minutes or until just cooked, then drain on absorbent paper. Serve immediately with macadamia couscous. Serves 4.

Lamb with macadamia nuts, currants and Tuscan cabbage

  • 2kg leg of lamb, boned and rolled
  • 1 onion, finely chopped
  • 1 bunch Tuscan cabbage, stems trimmed, coarsely chopped
  • 2 tablespoons olive oil
  • 1 clove of garlic, crushed
  • ½ cup currants
  • 1 cup raw macadamia nuts, roughly chopped
  • 40g white breadcrumbs
  • 1 egg, lightly beaten

Heat the oil in a heavy-based frying pan over medium heat. Saute the onion until soft and golden. Add garlic and cabbage and sauté until cabbage has softened. Add currents and macadamia nuts, and season to taste with sea salt and freshly ground black pepper. Remove from stovetop and place in a medium sized bowl, then set aside to cool. Stir through breadcrumbs and egg. Fill lamb with macadamia mixture and secure tightly with string. Place lamb into a baking dish and cook for 1 hour at 200C. Remove and rest for 15 minutes before carving. Serve with baked vegetables. Serves 6.

Roasted macadamia filled peaches with mascarpone

  • 165g demerara sugar
  • 80g raw macadamias, roasted and finely chopped
  • 80g cold butter, finely chopped
  • 8 ripe peaches, halved and stone-free
  • 80g amaretti biscuits, crumbed
  • Mascarpone or cream to serve

Combine sugar and macadamia nuts in a bowl, add butter, and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs then cover and refrigerate for 10 minutes. Fill each peach cavity with about one tablespoon of butter mixture and top with crumbled amaretti biscuits. Place peaches in a greased baking dish, roast at 180C for 15-20 minutes or until peaches are just tender. To serve, spoon peaches and cooking juices into 8 bowls and serve with mascarpone. Serves 8.


Chargrilled vegetable salad with macadamia nut dressing
Serves 4 as an entree or light lunch.

  • 300g sweet potato whole and unpeeled
  • 2 bunches asparagus
  • 80g prosciutto finely sliced
  • 50g baby spinach leaves
  • 150g matured goats cheese finely sliced
  • Macadamia nut oil


  • 3 tablespoons macadamia nut oil
  • 80g lightly roasted macadamia nuts roughly chopped
  • 1 tablespoon red wine vinegar

Steam or microwave sweet potato until just tender. Cool, peel and cut diagonally into 1cm slices. Brush sweet potato slices and asparagus lightly with macadamia nut oil and then chargrill until cooked through. Chargrill prosciutto until crisp.

Dressing: Heat 1 tablespoon macadamia nut oil in a non-stick frypan. Add chopped nuts and stirfry until golden. Add vinegar and remaining oil and whisk until well combined. To serve salad, arrange baby spinach, sweet potato, asparagus, prosciutto and goats cheese on individual plates. Drizzle with dressing.

Prawn, macadamia and coriander ravioli
Serves four as an entree.

  • 1/2 cup roasted macadamias, roughly chopped
  • 1 cup chopped fresh coriander leaves
  • 1 tablespoon lime juice
  • 1 tablespoon rice wine vinegar
  • Freshly ground black pepper
  • 1 tablespoon soy sauce
  • 24 large green king prawns, peeled
  • 24 wonton wrappers


  • 750ml water
  • 1 cup white wine
  • 1 kaffir lime leaf
  • 1 tablespoon fish sauce
  • 1 knob ginger, chopped
  • 1 stalk lemongrass, crushed and chopped

Bring the ingredients to the boil in a large saucepan. In a small bowl combine the macadamias, coriander, lime juice, vinegar and pepper to taste. Stir in the prawns. Lay out 12 of the wonton wrappers and place a spoonful of the mixture with 2 prawns on the centre of each wrapper. Brush edges with water or beaten egg. Place another wonton wrapper on top, pressing edges to seal. With a slotted spoon, gently slide a few ravioli into rapidly boiling stock. Cook for 2-3 minutes or until the prawns show bright orange through the dough. Remove with the slotted spoon and serve three each onto heated plates or shallow bowls. Strain a cup of the stock into a jug and mix in the soy sauce. Spoon over and around the ravioli and serve straight away.

Pumpkin and macadamia soup
Serves four to six.

  • 1 tablespoon macadamia or olive oil
  • 1/2 cup roughly chopped macadamias
  • 1 small white onion
  • 1 teaspoon grated ginger
  • 3 cups diced pumpkin
  • 1 apple, chopped
  • 3 cups chicken stock
  • Natural yoghurt for serving
  • Whole or halved macadamias, roasted for garnish

Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft. Transfer mixture to a blender and process until smooth and creamy. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.

Macadamia salad dressing
Serve on your favourite salad.

  • 1/3 cup pure macadamia oil
  • 2 tablespoons vinegar
  • 2 cloves fresh garlic
  • 1 teaspoon chopped parsley

Crush garlic and combine all ingredients in a jar and shake well.

The Main Event

Pan-fried barramundi with lemon myrtle and toasted macadamias

  • 2 pieces wild Barramundi, approximately 150g-180g, skin off
  • ¾ teaspoon ground lemon myrtle mixed with ¾ teaspoon sea salt
  • 1-2 tablespoons macadamia oil
  • 20g butter
  • 40g (¼ cup) unsalted macadamias

Rub the lemon myrtle/salt mixture over both sides of the barramundi. Leave to stand 10-15 minutes. Heat the oil and butter in a non-stick pan and cook the fish 3-4 minutes on each side or a little longer depending on thickness. Remove fish to a warm platter. Toss the macadamias in the hot oil until just golden. Drain the nuts on paper towels and chop roughly. Serve the fish with wilted spinach, roasted halved tomatoes and crispy roast potatoes. Serves 2.

Spaghetti with macadamia pesto and semi-dried tomatoes

  • 250g spaghetti
  • 100g (1/3 cup) macadamia basil pesto
  • 75g-100g semi-dried tomatoes
  • Salt & cracked pepper
  • 100ml cream (optional)


  • 2 cups basil leaves tightly packed
  • 60g (1 cup) unsalted macadamias
  • 3 cloves garlic, peeled
  • 125ml macadamia oil
  • 65g freshly grated parmesan
  • tsp sea salt


  • Extra chopped toasted macadamias

Make pesto first: wash & dry leaves. Put into food processor/blender with macadamias andgarlic, process until well combined, scraping down sides. Add cheese and salt, process again, slowly drizzle in oil (keeping machine running) until smooth. Store in an air-tight jar/plastic container - a film of macadamia oil over top will help preserve. Store in fridge. Cook spaghetti anddrain, reserving 2-3 tablespoons pasta water. Mix pesto with pasta water then toss with spaghetti until well combined. Add cream for a smoother sauce. Toss through semi-dried tomatoes and taste for seasoning. Top with extra chopped toasted macadamias and serve immediately. Serves 2.

Chargrilled pork with macadamia & peach salsa
Serves 4.

  • 4 pork fillets or pork leg steaks
  • Macadamia oil
  • Juice of 1 lemon
  • Salt and pepper to taste


  • 1/2 cup roasted macadamias
  • 1/2 cup diced peach
  • 1/2 red onion, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon ginger or lime marmalade (optional)
  • Freshly ground pepper to taste

Brush the pork fillets with oil and some of the lemon juice and season to taste. Cover and refrigerate until ready to cook. Combine all the salsa ingredients in a bowl and mix well. Allow to marinate for 20 minutes, if time allows. Heat a grill pan or barbecue to very high and sear the pork for 2-3 minutes on each side or cook as desired. Serve with the salsa. This is delicious on a bed of mixed leaves or sauteed kippfler potatoes.

Vegetarian macadamia & green onion noodle fritters
Makes 12 fritters. Serves 4.

  • 80g rice vermicelli noodles
  • 270ml light coconut cream
  • 70g rice flour
  • 4 green onions finely sliced
  • 150g lightly roasted macadamia nuts roughly chopped
  • 2 tablespoons chopped coriander
  • 2 eggs (whites only)
  • Salt and freshly ground black pepper to taste


  • 2 red capsicum roasted and skinned
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ketjap manis
  • 1/3 cup coriander leaves
  • 50g nicoise black olives

Soak noodles in boiling water for 5 minutes then drain and chop coarsely. Combine coconut cream and rice flour and mix well. Add chopped noodles, green onions, macadamia nuts and coriander, season to taste and mix well. Whisk egg whites with an electric mixer until soft peaks form, then gently fold into noodle mixture. Heat a little macadamia nut oil in a large non-stick frypan. Cook 2 tablespoonfuls of noodle mixture in batches, until lightly golden on both sides, turning once. Keep warm.

To make dressing cut skinned capsicum into 1cm slices. Combine capsicum with remaining ingredients and mix until well combined. To serve layer 3 fritters with some of the dressing on individual serving plates.

Prawn and macadamia stir fry
Macadamia oil is great for stir fries, especially when using prawns or chicken and adding the nuts gives a unique flavour and texture. Serves ten.

  • 2 tablespoons macadamia oil
  • 1 kg green prawns, peeled leaving tail intact
  • 1 large onion, cut into slim wedges
  • 750g Chinese vegetables of choice
  • 2-3 cloves garlic
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 1 small fresh chilli, finely chopped
  • 250g Premium Macadamia Wholes and Halves (Style 2)
  • 2 tablespoons oyster or plum sauce
  • 80ml water or stock
  • 2 teaspoons cornflour

Heat oil in a wok. Add onion, garlic, ginger chilli and macadamia nuts and stir fry for 2 minutes or until macadamias are starting to brown. Add prawns and stir fry until they change colour. Add vegetables and stir fry for 1-2 minutes or until just wilted. Combine sauces and blended water and cornflour. Stir into prawns, adding more water if necessary, and cook until mixture thickens. Serve with steamed rice.

Peppered beef and roast macadamia salad
Serves four.

  • 1/2 cup raw macadamias
  • 600g fillet steak
  • 2 tablespoons cracked black pepper
  • 1/4 cup finely chopped macadamias
  • macadamia oil


  • 1 bunch rocket or mesclun
  • 1 cup finely sliced fennel, white flesh only
  • 1 cup shredded red cabbage


  • 100ml macadamia oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice

Roast the macadamias in a moderate oven until browned. Trim steak of excess fat and brush with oil. Blend pepper and chopped macadamias into coarse paste and press firmly onto the steak. Preheat barbecue, grill pan or non stick pan to high, add a little macadamia oil and sear fillet on all sides. Reduce to medium high for further 5 minutes or as desired.

Remove from pan, cover loosely with foil and allow to rest for 10 minutes. Slice thinly. Arrange salad and macadamias in centre of plates placing steak around the outside. Whisk together dressing ingredients, spoon over the salad and meat. Season to taste.

Pumpkin & macadamia risotto
Serves 4.

  • 1 tablespoon macadamia oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1 1/2 cups arborio rice
  • 250ml dry white wine (eg sauvignon blanc)
  • 2 cups diced pumpkin
  • 1 litre hot chicken stock
  • 1/2 cup roasted macadamias
  • Grated rind and juice of 1/2 orange
  • Cracked black pepper to taste

Risotto: Heat the macadamia oil in a large heavy-based saucepan. Add garlic and onion and cook for 1-2 minutes or until translucent. Add rice and cook for 1-2 minutes. Add wine. Cook, stirring until all the liquid is absorbed. Stir in the pumpkin. Add chicken stock, a ladle at a time, stirring occasionally and allowing liquid to be absorbed before next addition. When all liquid is absorbed and the rice is tender and creamy, stir through macadamias, pepper, orange juice and zest. Cover, turn off the heat and allow to sit for 5 minutes before serving. Serve with Macadamia Parmesan Shards or shaved fresh parmesan.

Macadamia Parmesan Shards: Combine grated fresh parmesan, basil or parsley and finely chopped macadamias. Brush a non-stick pan with a little macadamia oil, add spoonfuls of mixture, pressing down gently and cook until melted. Place pan under a heated grill to brown surface. Remove carefully with an egg lifter and cool on a wire rack.

Pear and red wine glazed kangaroo fillet with macadamias
Serves four.

  • 1 tablespoon macadamia oil
  • 1/2 cup raw or roasted macadamias
  • 600g thick loin fillets of kangaroo (can substitute beef or venison)
  • Freshly ground black pepper to taste
  • 1/2 cup red wine
  • 1 fresh or tinned pear, peeled and sliced
  • 1/4 cup pear juice
  • 2 tablespoons red currant or cranberry jelly

Heat macadamia oil in a large heavy-based pan. If using raw macadamias, add them to the pan and cook over a medium heat until golden brown. Remove and drain on kitchen paper. Season kangaroo with pepper, add to the hot oil and cook for 2-3 minutes on each side or until cooked as desired (medium rare is the most tender). Remove from the pan, cover with foil and keep warm. Deglaze pan with red wine and pear juice, add pears and jelly and cook for 2-3 minutes or until sauce is glaze consistency. Return kangaroo and macadamias to pan, turning to coat with the glaze. Serve with the glaze spooned over and around the plate.


Trout macadamia
Serves four.

  • 4 Trout, cleaned and gutted
  • About 1/4 cup plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 60g butter
  • 2 tablespoons oil
  • 150g unroasted Macadamia pieces
  • 2 tablespoons freshly chopped parsley
  • Juice of 2 lemons

Dredge the trout in the flour seasoned with the salt and pepper; shake off any excess flour. Heat the butter and oil together in a frying pan and cook the trout for about 7 minutes, turning once or twice. Remove to a warm platter and add the nuts to the pan. Cook until lightly toasted. Add the parsley and lemon juice, and cook a minute more, slightly reducing the liquid to a glaze. Pour over fish and serve immediately.

Note: If using roasted macadamia nuts, add the nuts to the pan immediately before pouring over the fish.


Sweet Finishes

Creamed rice & honey macadamia pears
Serves 4 (large).

  • 1 cup Arborio (risotto) rice
  • 750ml water
  • 500ml low or reduced fat milk
  • 2 tablespoons soft brown sugar
  • 1 vanilla bean, cut in half lengthwise
  • 2 tablespoons custard powder
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 2 large beurre bosc pears, pealed and cut into thick lengthwise slices
  • 4 tablespoons macadamia nuts, roasted and chopped

Put the rice, 750ml water, milk and sugar in a pot. Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil. Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender. Blend the custard powder with 2 tablespoons water and stir through the rice mixture. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens. Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears. Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat. Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl. Sprinkle with chopped macadamias.


Macadamia peach parfait
Serves 6.

  • 1 cup raw or honey roasted macadamias, halves and pieces
  • 1 cup fresh ricotta cheese
  • 1 cup (250g) Fruche (try vanilla or peach and mango)
  • 1 teaspoon orange flower water or vanilla
  • 2 tablespoons icing sugar
  • 3 cups sliced fresh or canned, drained peaches
  • 1/2 cup honey roasted macadamias, extra

Using electric beaters, whip together the ricotta, Fruche, orange blossom water and sugar until thick and fluffy. In parfait glasses, or a large serving dish, place a layer of the peaches, top with some of the ricotta mixture and sprinkle with the roasted macadamias. Repeat, making as many layers as desired and finishing with the ricotta. Sprinkle top with the chopped honey-roasted macadamias.

Macadamia and mixed berry mille feuilles
Serves 4.

  • 4 sheets filo pastry
  • melted butter
  • 1/2 cup finely chopped raw macadamias
  • 1/4 cup caster sugar

To serve:

  • sweetened crème fraiche, double cream or fresh ricotta
  • honey roasted or butter candied macadamias
  • mixed berries
  • icing sugar

Lay a sheet of filo pastry on a clean, dry work surface. Brush lightly with butter, lay on another sheet, brush again and scatter with half the raw macadamias and castor sugar. Lay another 2 sheets on top, brushing each with butter. Sprinkle top with remaining macadamias and castor sugar. Cut stack into 12 triangles and place on a lined baking tray. Bake at 175oC for 10-12 minutes or until golden brown. Transfer to a wire rack to cool. To serve, place a filo triangle on each plate, top with a spoon of cream and scatter with a few berries and honey roasted macadamias. Repeat, then top with last triangle. Dust Mille Feuille with icing sugar just before serving.

Macadamia and apricot crumble cake
Serves 10-12.

  • 1 cup raw macadamia nuts, chopped
  • 1 1/2 cups self raising flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 100g unsalted butter, softened
  • 3/4 cup caster sugar
  • 3 eggs, beaten
  • 1/4 cup buttermilk
  • 8-10 fresh or canned apricot halves

Crumble topping:

  • 1/2 cup raw macadamias
  • 1/3 cup rolled oats
  • 1 tablespoon plain flour
  • 1/4 cup brown sugar
  • 1 tablespoon butter, cut in small pieces

Preheat oven to 180oC. Grease a 23cm round springform cake tin or line with baking paper. Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition. Lightly fold through half the macadamia flour mixture followed by the buttermilk. Fold through the remaining flour, then spoon into the prepared tin and smooth the top. Place apricots, skin side down, on the cake gently pressing into mixture. Using fingertips, combine the crumble ingredients and scatter over the apricots. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.

Amaretti-filled peaches
This recipe can also use apples, pears, apricots or nectarines. Serves 10.

  • 10 peaches
  • 1 cup Premium Macadamia Large Chips (Style 5)
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 cup crushed Amaretti or gingernut biscuits
  • 250ml dry Marsala wine or orange juice, optional

Cut a hole in the top of peaches and carefully remove stone and enough flesh to make a core to fill, but leaving a base. (Alternatively slice in half, remove stone and scoop out some of the flesh.) Combine macadamias, honey sugar and biscuits in a processor and fill peaches, topping with a few larger macadamia pieces. Arrange in a baking dish and, if using, pour in wine. Bake in preheated 170 degrees C oven for 25-30 minutes or until tender and nuts are browned. Serve with macadamia ice cream.

Macadamia ice cream
Makes approximately 3 cups.

  • 150g unroasted Macadamia bits
  • 600ml cream
  • 2 egg yolks
  • 1/3 cup castor sugar
  • 1/3 cup golden syrup
  • 1 tablespoon brandy
  • 1/2 teaspoon cinnamon

Toast the Macadamias in the oven until just golden. Cool. Make a custard sauce by stirring together the cream, egg yolks and sugar over medium heat. Continue stirring until just thickened and immediately pour through a strainer to stop cooking. Do not let it boil, or it will curdle. Stir in the remaining ingredients while still warm, then allow to cool thoroughly. Pour into an ice cream machine and churn according to the machine instructions until set. Midway through the churning, add the toasted Macadamia pieces. Note: If using roasted Macadamia nuts, do not brown them in the oven.

Tempting Treats

Macadamia and maple tartlets


  • 200g plain flour
  • 50g icing sugar
  • 150g cold butter, chopped
  • 1x60g egg
  • 1-2 tablespoons cold water


  • 3 eggs
  • 90g brown sugar
  • 175ml maple syrup
  • 60g melted butter, cooled
  • Finely grated zest 1 orange
  • 240g (1½ cups) unsalted whole macadamias

Pastry: put the flour, sugar and butter into the food processor. Pulse until mixture forms breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Roll out thinly and line 6 x 11cm individual tartlet cases. Chill for 30 minutes. Preheat oven to 180ºC. Spread nuts out on a baking tray and lightly toast in pre-heated oven, 6-8 minutes. Remove and cool on paper towels. Filling: whisk together the eggs, sugar and syrup. Stir through the butter, zest and nuts. Pour filling into prepared pastry shells and bake for 10min. Reduce oven to 160ºC and bake a further 15-20 minutes or until set. Serve warm or cold. Makes 6 tartlets

Macadamia and date muffins

  • 240g (1½ cups) halved unsalted macadamia nuts
  • 25ml macadamia oil
  • 125g raw sugar
  • 2 tblps maple syrup
  • 3 eggs, beaten
  • 125ml fresh orange juice
  • Zest of 2 oranges
  • 500ml buttermilk
  • 375g plain wholemeal flour
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 ½ tsp bi-carbonate soda
  • 2 cups untoasted muesli
  • 1 cup chopped seedless dates

Spread nuts onto baking tray and roast at 170ºC until golden, about 6-8min. Remove and cool on paper towels. Combine all the liquid ingredients. In a large mixing bowl, sift flour, spices and bi-carbonate of soda, add muesli anddates and mix well. Make a hole in the centre, stir in liquid ingredients with a wooden spoon, mix to combine. Cover with plastic, set aside for 1hr before baking to allow ingredients to soften. Mixture can also be left overnight, covered, in the fridge. Preheat oven to 190ºC. Remove mixture from fridge, stir through nuts. Spoon into greased muffin tins. Bake for 20min or until a skewer comes out clean. Makes 15 med muffins

White chocolate and macadamia brownies

  • Melted butter, to grease
  • 150g white chocolate, chopped
  • 150g unsalted butter
  • 3 eggs, lightly whisked
  • 150g (1 cup) plain flour
  • 60g (1/2 cup) whole milk powder
  • 60g (1/4 cup) caster sugar
  • 1/4 tsp baking powder
  • 180g white chocolate, extra, chopped
  • 145g (1 cup) whole macadamia nuts

1. Preheat oven to 180 degrees celsius. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang the sides.
2. Place the chocolate and butter in a small saucepan over low heat. Cook, stirring often, for 5 minutes or until chocolate and butter melts and are well combined. Set aside to cool slightly. Add the eggs to the cooled butter mixture and stir with a wooden spoon until well combined.
3. Sift the flour, milk powder, sugar and baking powder into a medium bowl. Stir in the extra chopped chocolate and macadamia nuts. Add the butter mixture and stir until just combined.
4. Pour into the prepared pan and bake in preheated oven for 50 minutes or until moist crumbs cling to a skewer when inserted into the centre. Remove from oven and set aside to cool completely in the pan.
5. Cut into 16 squares.
To freeze (for up to 2 weeks): Place in single layers between sheets of non-stick baking paper in an airtight container. Label, date and freeze.
To thaw: Place in the fridge for 8 hours. Remove from the fridge and set aside for 30 minutes to bring to room temperature.

Macadamia meringues
Makes 48 meringues.

  • 1 cup chopped raw macadamias
  • 1 1/4 cups sugar
  • 3 egg whites
  • Pinch of cream of tartar
  • 1 teaspoon ginger powder
  • 2 teaspoons finely diced glaze ginger
  • 48 whole macadamias

Preheat oven to 120oC. Combine the chopped macadamias and 1/4 cup of the sugar in a food processor and process until finely chopped. In a separate bowl beat the egg whites and cream of tartar until soft peaks form. Gradually beat in the remaining cup of sugar until sugar has dissolved and mixture is stiff. Fold in the macadamia mixture and both gingers. Place teaspoonfuls of mixture on oven trays lined with baking paper, allowing room for spreading. Top with a macadamia, and bake for 40-45 minutes or until dry and crisp but not browned.

To make chocolate meringues, substitute 2 teaspoons of cocoa powder for the ginger powder.

Macadamia and orange Christmas cake
Serves 10-12.

  • 500g (3 cups) sultanas
  • 250g (1 1/2 cups) seedless muscatels, chopped
  • 140g pre-soaked figs, hard tops removed and chopped
  • 125g seedless dates, chopped
  • 125g (3/4 cup)mixed peel
  • 2 tablespoons orange marmalade
  • 1 teaspoon orange oil (Boyajian Pure Citrus Oils available from Simon Johnson and selected Coles supermarkets)
  • 2 teaspoons grated orange rind
  • 125ml Drambuie or whiskey
  • 200g (1 1/3 cups) macadamia halves, toasted
  • 250g soft butter, chopped
  • 250g (1 cup, firmly packed) dark brown sugar
  • 4 eggs
  • 300g (2 cups) plain flour
  • 2 teaspoons ground cinnamon
  • 60ml Drambuie or whiskey, extra

Using a triple layer of baking paper and leaving a 5cm collar above tin, line base and side of a round 22c, cake tin. Combine fruit, marmalade, orange oil and rind, Drambuie and macadamias in a bowl and mix well. Cream butter and sugar until light and fluffy, then add eggs one at a time, beating well after each. Add to fruit mixture and mix well, then stir in combined sifted flour and cinnamon and mix well. Spoon mixture into prepared tin and bake at 150oC for 3 1/4 hours, covering with foil if necessary to prevent over browning, or until cooked when tested with a skewer. Pour extra Drambuie over, and wrap cake, still in tin in a clean tea towel. Cool overnight. Keeps refrigerated in an airtight container for up to 1 month.

Macadamia Christmas cake
Serves 10-12.

  • 500g mixed fruit
  • 2 cups macadamia nuts
  • 250g mixed peel
  • 1/2 cup sweet sherry
  • 250g butter
  • 2 teaspoons vanilla
  • 1 cup brown sugar, firmly packed
  • 5 eggs
  • 2 1/2 cups plain flour


  • 1 tablespoon white sugar
  • 2 tablespoons water

Reserve 1/4 cup of macadamia nuts for decorating cake, if desired. Have butter and eggs at room temperature. Chop mixed fruit, combine with macadamia nuts, mixed peel and sherry in large basin; mix well. Stir in warm caramel mixture. Beat butter and vanilla until combined, add sifted sugar; beat until combined. Add eggs one at a time, beating well after each addition. Add creamed mixture to fruit mixture, mix well; mix in sifted flour. Spread mixture into deep 20cm square or deep 23cm round cake tin, base and sides of tin lined with four thicknesses of greaseproof paper; level top of mixture. Decorate with reserved macadamia nuts; bake in slow oven fro 2 – 2 1/2 hours, or until cooked when tested. Remove from oven, cover top tightly with aluminium foil; leave until cold. Remove cake from tin, leave lining paper intact, wrap cake securely in plastic food wrap; store in airtight container.

Caramel: Place sugar in small heavy-based pan, place over medium heat until sugar melts and turns light golden brown – do not stir. Remove from heat, add water, return to low heat, stir until any pieces of toffee are dissolved; cool to warm.

Macadamia and coffee marzipan
Makes 40 slices.

  • 2 cups chopped raw macadamias
  • 2/3 cup pure icing sugar
  • 1/2 cup caste sugar
  • few drops vanilla essence
  • 1 egg white
  • 1 tablespoon premium granulated coffee or 1 teaspoon coffee essence
  • 1 cup macadamia halves extra

Blend the chopped macadamias, sugars and vanilla in a food processor until well combined. Gradually add enough egg white to bind to a coarse paste. Remove half of the mixture, kneed lightly and press into a 24cm square tin. Add coffee to remaining mixture and process until smooth. Roll out to size of tin and gently ease over top of nuts pressing down gently with hands. Cover with plastic and refrigerate at least 30 minutes before cutting into bite-sized pieces.

Macadamia & fruit florentines
Makes about 26 biscuits.

  • 170g butter, chopped
  • 220g (1 cup) caster sugar
  • 1/4 cup honey
  • 300g macadamia halves, lightly roasted
  • 125g glace apricots or peaches, chopped
  • 125g glace orange slices, chopped
  • 250g glace pineapple slices, chopped
  • 150g dried figs, hard tops removed, soaked in boiling water for 10 minutes, drained and chopped
  • 75g glace red cherries, sliced
  • 1/2 cup desiccated coconut
  • 30g (1 cup) cornflakes
  • 1 teaspoon groung ginger
  • 220g plain flour
  • 250g dark chocolate, melted

Combine butter, caster sugar and honey in a heavy-based saucepan and stir over low heat until butter melts, sugar dissolves and mixture is well combined, then cool for 15 minutes. Combine remaining ingredients, except chocolate, in a large bowl and mix well, add sugar mixture and stir well to combine. Place an 8.5cm biscuit cutter on a baking-paper lined baking tray, fill with 2 heaped tablespoonfuls of mixture, then using a small spoon, flatten mixture to fill cutter and remove cutter. Repeat on tray 5 more times.

Bake at 190oC for 10-12 minutes or until lightly browned, stand on tray for 5 minutes before transferring to a wire rack to cool. Repeat with remaining mixutre. Dip a pastry brush into melted chocolate and brush over base and side of florentines, then using a fork, make a zig zag pattern through chocolate and place on wire rack to set. Biscuits will keep in an airtight container for up to 5 days.

Macadamia rocky road
Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.

  • 90g raw macadamia whole and halves
  • 200g marshmallows
  • 1/2 cup glaze cherries, chopped
  • 1/4 cup desiccated coconut (optional)
  • 500g chocolate

Toss together the macadamias, marshmallows, cherries and coconut and scatter over the base of a lined lamington tin. Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top. Refrigerate until set, then cut into pieces with a hot sharp knife.

Chocolate macadamia biscotti
Makes approximately 45 biscotti.

  • 250g plain flour sifted
  • 2 tablespoons cocoa
  • 175g castor sugar
  • 1/2 teaspoon baking powder
  • 3 eggs lightly beaten
  • Grated rind of 1 orange
  • 150g roasted, raw macadamia nuts roughly chopped

Combine flour, cocoa, castor sugar and baking powder in a large bowl and mix well. In a separate bowl combine eggs, orange rind and macadamia nuts and mix well. Make a well in the centre of the dry ingredients, pour in the egg mixture and stir to form a dough. Turn dough onto a lightly floured surface and divide in half. Shape halves into logs, place on a greased and floured baking sheet and bake at 200oC for 15 minutes. Remove from oven and when cool enough to handle cut logs into 0.5cm thick slices. Place slices on baking sheets and bake a further 10-15 minutes. Cool on a wire rack then store them in an air tight container.

Sweet macadamia pastry
Not only does substituting some of the butter in your pastry with macadamia meal add a richness of flavour and unique nutty, 'melt-in-your-mouth' texture, it is also much healthier – a bonus for today's health conscious diners! Makes 48 tartlets, 2 x 22cm pies or 4 flans.

  • 400g cups plain flour
  • 30g tablespoons icing sugar
  • 175g cup self raising flour
  • 100g butter or margarine
  • 50g tablespoons cornflour
  • 2 eggs, lightly beaten
  • 270g cups Premium Fine Macadamia Granule (Style 8)
  • 80ml cup iced water, approximately

Combine flours, macadamias and sugar in a bowl or food processor. Rub in (or process) butter until mixture resembles breadcrumbs. Add egg and enough water to make mixture just come together. Knead quickly and lightly until smooth, wrap in plastic and refrigerate at least 30 minutes or until required. Use as you would shortcrust pastry.

Macadamia coffee marzipan
Even the French won't want to use almonds again once they've tried marzipan made using macadamia fine granule. It's rich, moist and flavoursome, with a crunchier texture and lends itself to flavours such as coffee and vanilla.

Macadamia baklava
Brush sheets of filo pastry with butter, sprinkle with cinnamon, brown sugar and macadamia chips and roll into logs. Slice and bake until browned and crisp.


Macadamia and mandarin cake
Try using macadamias instead of almonds or hazelnuts for a rich, dense citrus nut cake. The tang of mandarins goes delightfully well with macadamias, or try with cumquats.

Double macadamia biscuits
Don't just add macadamias to your usual biscuit mix. Substitute half of the butter with macadamia oil for a moist and short texture.



Copyright © Luigi and Carmela Coco , Queensland, Australia. We can be contacted at info@macadamiasales.com.au