Macadamias are Australian…

Macadamia nuts are native to Australia, known to the Aboriginal people of eastern Australia as ‘Kindal Kindal’ before being discovered by European botanists in 1853. Macadamia trees grow in tropical climates and Australia is the world’s largest supplier producing nearly half of the world’s macadamia nuts. The subtropical east coast boasts over 800 plantations with more than 4 million trees, with crop forecasts for 2012 estimating 60,000 tonnes of nut in shell.

Macadamia nuts aren’t just a delicious treat, they should be included in every healthy, balanced diet. Macadamias have an irresistible soft crunch, and a smooth, buttery-rich, yet delicate, slightly sweet taste. They are popular as a snack food, however are a versatile ingredient adding texture, taste and lustre to savoury, sweet, bakery and confectionary cooking. This versatile nut suits all cuisines and recipe styles, from comfort food to vegetarian, decadent desserts to sumptuous salads, Moroccan to Asian, fine dining to bar-style small plates.

Macadamias provide a wide range of vitamins and minerals, such as B group vitamins, iron, copper, magnesium and manganese as well as being low in sodium. The fat in macadamias is largely monosaturated – ‘the good fat’ necessary for health and wellbeing. New research shows that macadamias also contain antioxidants, such as polyphenols, which play a significant role in protecting the body from damage, clogged arteries and inflammation. Along with fibre and protein, a handful of macadamias makes a satisfying, healthy snack.

Macadamias are versatile…

Whether you are buying for a catering organisation, bakery or for snack use, there is a style that suits your needs. Most processors are able to produce a range of natural styles to suit various purposes. From fine granules when small pieces are required to produce a texture in shortbreads and pesto, through to the super premium wholes, the king of snack nuts.

Macadamias supplied in vacuum sealed bags or cans keep fresh for 2 years or more however macadamias may also be supplied in other packaging forms. Loose nuts or opened packs should be stored air tight for up to 2–3 weeks, preferably refrigerated.

• Raw Macadamias – are perfect for most cooking needs, confectionery and unsalted tastes.
• Roasted & Salted – are most popular as a snack nut or for savoury recipes.
• Other Flavours – chilli roasted, honey roasted and chocolate coated are other popular variants of the macadamia snack nuts.
• Macadamia Oil – the culinary choice for the best tasting salad dressings, stir fries, sautés and many more uses.