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E-MAILED RECIPES
MACADAMIA CHOCOLATE CRACKLES

MACADAMIA CHOCOLATE CRACKLES

Macadamia chocolate crackles
Makes 12
 
Ingredients
1 1/2 cups puffed rice
1 1/2 cups macadamias, roasted, roughly chopped
1 1/2 cups icing sugar, sifted
1/4 cup raw cacao or cocoa powder
200ml coconut oil, melted
1 1/2 cups desiccated coconut
 
Method 
In a large bowl combine all the ingredients. Place the mixture in cupcake cases on a tray and refrigerate until set.
 
 
Macadamia milk ice cream

Macadamia milk ice cream

Macadamia milk ice cream - vanilla
Makes 2 cups
 
Ingredients
3 cups macadamia milk*
2/3 cup cream
1 vanilla bean, split lengthways, seeds scraped
6 egg yolks
1/4 cup golden caster sugar
1 teaspoon vanilla extract
1/2 cup macadamia butter*
 
Method
Place the milk and cream in a saucepan. Scrape in the vanilla seeds and add the bean. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Carefully pour the milk over the egg mixture, then return to a clean saucepan.
 
Cook over a low heat, stirring, for about 5 minutes until it is slightly thickened and coats the back of a wooden spoon.
 
Stir through the macadamia butter, set aside to cool then refrigerate for 30 minutes. Place in a plastic container in the freezer until frozen on the edges. Remove from the freezer, beat with an electric beater then re-freeze. Repeat this process 2 more times. (If you have an ice-cream machine, churn the mixture according to manufacturer’s directions).
 
Macadamia milk ice cream - chocolate
Makes 2 cups
 
Ingredients
3 cups macadamia milk*
2/3 cup cream
1 vanilla bean, split lengthways, seeds scraped
6 egg yolks
1/4 cup golden caster sugar
1/4 cup cocoa, sifted
50g dark chocolate, melted
1/2 cup macadamia butter*
 
Method
Place the milk and cream in a saucepan. Scrape in the vanilla seeds and add the bean. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and cocoa in the bowl of an electric mixer. Beat until pale, add the melted chocolate. Carefully pour the milk over the egg mixture, then return to a clean saucepan.
 Cook over a low heat, stirring, for about 5 minutes until it is slightly thickened and coats the back of a wooden spoon.
 
Stir through the macadamia butter, set aside to cool then refrigerate for 30 minutes. Place into a plastic container in the freezer until frozen on the edges. Remove from the freezer and beat with an electric beater then re-freeze. Repeat this process 2 more times. (If you have an ice-cream machine, churn the mixture according to manufacturer’s directions).
 
Middle Eastern chicken and macadamia salad with hummus dress

Middle Eastern chicken and macadamia salad with hummus dress

Middle Eastern chicken and macadamia salad with hummus dressing
Serves 4
 
Ingredients
2 garlic cloves, crushed
1 lemon, juiced
4 tablespoons macadamia oil
1 teaspoon salt
2 tablespoons pomegranate molasses
1 tablespoon Moroccan spice blend, (e.g. Ras El Hanout or Chermoula)
4 chicken breasts, skinned, butterflied and flattened (cover with cling film and bash with a rolling pin)
1 head of lettuce, washed, roughly torn
1 cup unsalted macadamias, roasted, roughly chopped
large handful of green or black olives
1 telegraph cucumber, peeled, de-seeded, chopped into 2cm pieces
6 vine ripened tomatoes, de-seeded, chopped into 2cm pieces
1/2 preserved lemon, rinsed, pulp removed and finely chopped
6 green onions, finely sliced
400g tinned chick peas, rinsed, drained
1 cup each of mint leaves, chopped
1 cup flat leaf parsley leaves, chopped
macadamia hummus, to serve (recipe follows)
Lebanese bread, to serve
 
Method
In a large ceramic, glass bowl combine the garlic, lemon juice, macadamia oil, salt, molasses and Moroccan spice blend. Add the flattened chicken breasts, coat well and place in the fridge for 30 minutes.
 
Throw the lettuce leaves into a large serving bowl with the macadamias, olives, cucumber, tomatoes, preserved lemon, green onions, chickpeas, mint and parsley.  
 
Heat a chargrill over a high heat and fry the chicken pieces for 3-4 minutes on each side, or until cooked. Slice into strips, add to the salad and toss well. Drizzle over a couple of tablespoons of hummus and serve with Lebanese bread and extra hummus on the side.
 
Macadamia hummus
Makes 1 1/2 cups
 
Ingredients
1/2 cup macadamias, roasted
2 cups cooked chickpeas, drained
2 tablespoons macadamia oil
1 tablespoon lemon juice
3 tablespoons water
1 teaspoon minced garlic
10 medium basil leaves
salt and pepper to taste
 
Method
Place all ingredients in a food processor and purée until smooth.

Fragrant prawn and macadamia curry

Fragrant prawn and macadamia curry

Fragrant prawn and macadamia curry
Serves 4
 
Ingredients
150ml macadamia oil
1 teaspoon each of coriander, cumin and fennel seeds, toasted and finely ground
1/4 teaspoon ground turmeric
1 tablespoon ginger, freshly grated
6 garlic cloves, crushed
6 green onions (shallots), finely sliced
2 red chillies, finely sliced
400g tinned tomatoes
150ml fish stock
16 green prawns, peeled, tails left intact
1 tablespoon fish sauce
1/2 cup unsalted macadamias, roughly chopped
1/4 cup coriander leaves, roughly chopped
basmati rice, to serve
plain yoghurt, to serve
 
Method
Heat the macadamia oil in a large wok. Add the spices and cook for 1 minute or until aromatic. Add the ginger, garlic, green onions and red chillies. Cook stirring for 1-2 minutes. Add the tomatoes and cook for a further few minutes.
 
Pour in the fish stock and simmer for 5 minutes or until sauce has reduced and thickened. Add the prawns and cook for 5 minutes or until prawns have turned a deeper orange. Stir in the coriander leaves, reserving some for garnish. Serve with basmati rice and plain yoghurt.


Flavoured Macadamia Snacks

Flavoured Macadamia Snacks

Sort By:
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
MACADAMIA SALES THE FIRST CHOICE NATURALLY

MACADAMIA SALES THE FIRST CHOICE NATURALLY



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