Macadamias are a nutritious whole plant food, straight from nature and packed with nutrients. They’re delicious little kernels of goodness that nourish from head to toe, perfect as a snack, added to main meals or tossed through your favourite salad.

Macadamias for your health: Full of healthy monounsaturated fats, phytochemicals, fibre, protein, vitamins and minerals, macadamias are good for your heart, digestive health, antioxidant protection and blood glucose management.  

Macadamias for your shape: Contrary to popular belief, nuts are not fattening. In fact, regular nut eaters tend to weigh less and gain less weight over time¹. The healthy fats, fibre and protein in macadamias really satisfy and help resist the urge to overeat. By enjoying nuts such as macadamias, you can improve the overall quality of your diet without gaining weight². They’re the ultimate guilt-free indulgence!

Macadamias for your mind: The food you eat is important for your mind and mood, just as it is for your physical body. Studies have found that regular nut consumption reduces the risk of stroke³, boosts cognitive function in the elderly⁴ and the phytochemicals in macadamias may help to protect the brain from damage over time. Macadamias are naturally free of trans-fats that have been linked to the development of depression⁵ while providing healthy oils, fibre and plant sterols to maintain optimal blood supply to the brain and vitamin B1 for nervous system function. 

Grab a handful and enjoy a macadamia moment for your wellbeing.

Happy cracking!

Source: http://www.australian-macadamias.org/consumer/health-and-wellbeing

We hope you all enjoyed the holiday season and ready to start 2017 renewed and refreshed as we are.

Our store is back online and we are ready to take your orders. Please feel free to contact us if you country is not listed for a postage quote.

Happy Cracking!

Here is the perfect Christmas Day Menu showcasing the delicious Australian Macadamia Nut, try one or try them all....

For Nibbles

CHRISTMAS SPICED MACADAMIAS

For Lunch

MACADAMIA CHRISTMAS HAM

Add some extra flavour to your ham this festive year and impress your guests with a macadamia Christmas ham.

INGREDIENTS

7-8kg leg of ham on the bone
½ cup ginger marmalade
100g brown sugar
1 tablespoon Dijon mustard
¼ cup macadamia butter*
¼ cup Davidson Plum chili sauce (or sweet chilli sauce) 150g macadamias, finely chopped

*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own see here.

METHOD

Preheat oven to 180°C, fan-forced. Position an oven shelf in the lowest position and remove all the other shelves.

Use a small sharp knife to cut around the ham shank (end of the leg) in a zigzag pattern 10cm from the end. Carefully remove the skin from the ham in 1 piece by running the knife and score the fat in a diamond pattern. Place the ham in a baking dish lined with several layers of non-stick baking paper.

Combine the marmalade, sugar, mustard, macadamia butter and chilli sauce in a small saucepan and stir over a low heat until the marmalade melts. Brush the ham with half the marmalade glaze to evenly coat. Bake in the oven for 50-60 minutes or until golden brown.

Press the macadamias firmly onto the ham and brush with remaining glaze. Bake for a further 15 minutes or until nuts are lightly toasted. Remove from the oven and set aside for 15 minutes to rest before carving.

SUMMER PRAWN SALAD WITH CARAMELISED MACADAMIAS

Enjoy this modern summer salad at sunset with a glass of wine.

INGREDIENTS

Caramelised macadamias

2 tablespoons brown sugar
3 teaspoons cold water
1 cup macadamias, roughly chopped

Macadamia salad dressing

¼ cup macadamia oil
2 tablespoons lemon juice
1 teaspoon brown sugar
salt and pepper to taste

Salad

12 large cooked prawns, peeled leaving tails in tact
1 red onion, peeled and thinly sliced
2 red chillies, finely sliced
4 radishes, finely sliced
750g watermelon, cut into 3cm wide wedges, rind removed
150g feta, crumbled
¼ cup mint leaves, torn

METHOD

Preheat the oven to 180°C fan-forced. Line a baking tray with non-stick baking paper.

To make the caramelised macadamias, combine sugar and water in a bowl. Add macadamias and toss to coat in the sugar mixture. Place the nuts on the baking tray and roast for 8 minutes or until crisp and caramelised. Set aside to cool.

Combine all the dressing ingredients in a glass jar with a lid and shake well. Set aside.

In a medium bowl, combine the prawns, onion, chillies and radishes and pour over the dressing. Lay the watermelon wedges on a serving plate and top with feta and the prawn mixture. Sprinkle with caramelised macadamias and mint leaves. Serve immediately.

And of course two options for Dessert

1. MACADAMIA AND FRUIT MINCE CHRISTMAS TARTS

These tarts are a delicious treat!

INGREDIENTS

3 small green apples, peeled, cored, cut into small pieces
½ cup (60g) raisins or sultanas
¼ cup (30g) cranberries
½ teaspoon ground cinnamon
¼ teaspoon ground mixed spice
¼ teaspoon ground ginger
1 tablespoon orange zest plus juice of 1 orange
½ cup unsweetened apple juice
¼ cup dark brown sugar
2 tablespoons of brandy or rum
2 tablespoons raw macadamias, coarsely chopped, roasted

METHOD

For the fruit mince, combine all ingredients in a saucepan, except for the brandy or rum and the macadamias. Bring to the boil, reduce heat to low and simmer for 30 minutes, stirring occasionally, until the apples are soft and the mixture is thick. Stir in the brandy or rum and macadamias and allow to cool completely. Set aside.

2. MACADAMIA AND TROPICAL FRUIT CHRISTMAS CAKE

Filled with traditional Christmas flavours and spice, this is the ultimate Christmas dish.

INGREDIENTS

750g mixed dried fruit
125ml brandy
50g sun-dried mangoes, roughly chopped
50g sun-dried pineapple, roughly chopped
50g dried peaches, roughly chopped
50g sun-dried bananas, roughly chopped
50g dried papaw, chopped
½ cup crystallised ginger, finely chopped
2 tablespoons flaked coconut
1 Granny Smith apple, peeled, cored and finely grated
1 teaspoon grated orange zest
1 teaspoon grated lime zest
⅓ cup raw macadamias, finely chopped
1 tablespoon golden syrup
250g unsalted butter, softened
1 cup firmly packed dark brown sugar
5 large eggs, lightly whisked
2 cups plain flour, sifted
½ teaspoon finely grated nutmeg
1 ½ teaspoons ground cinnamon
1 ½ teaspoons mixed spice
raw macadamias for decoration
cranberries for decoration
brandy, extra

METHOD

Combine dried fruit and brandy in a glass or ceramic bowl. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.

Preheat oven to 150°C. Brush a 22cm x 7cm deep round cake pan with melted butter to lightly grease. Line the base and side with two layers of non-stick baking paper.

Add ginger, coconut, apple, zests of orange and lime, macadamias and golden syrup to the macerated fruit mixture. Cream the butter and sugar in an electric mixer until combined; add the eggs one at a time, adding a tablespoon of the sifted flour in between each egg addition.

Combine the remaining flour with nutmeg, cinnamon and mixed spice and fold through the creamed sugar and eggs until well combined. Spoon mixture into the prepared pan, tap the pan on the bench-top to settle the mixture and scoop center into a slight hollow to allow for rising. Place macadamias and cranberries in a circular pattern on top of cake, alternating between the macadamias and cranberries.

Bake in preheated oven for 2½ - 3 hours, or until a skewer inserted into the center comes out clean. Remove cake from oven. Brush with extra brandy, wrap pan in two clean tea towels and set aside to cool completely.   Once cooled, turn cake out onto a wire rack.

Sourced from: http://www.australian-macadamias.org

***Last Orders before Xmas Sent on the 19th December 2016***

***We are on holidays from the 20th December 2016 till the 8th January 2017. Our online shop will be offline during this time and there will be limited response to email enquiries until we return***

Image Credit: http://www.australian-macadamias.org

Image credit: http://www.australian-macadamias.org/consumer/the-story/from-tree-to-me

Serves 1

Method

Combine the cardamom, cinnamon, raw cacao and honey in a mug. Pour over 1 tablespoon of boiling water and stir to combine. Heat the macadamia milk in a small saucepan or a milk steamer and pour over the cacao mixture. Stir and serve immediately, sprinkled with a little extra cinnamon if desired.

Photo & Recipe credit :

http://www.australian-macadamias.org/consumer/en/taste/recipes/item/356-sweet-spiced-cacao-and-warm-macadamia-milk-drink

http://www.australian-macadamias.org/consumer/en/taste/recipes/item/263-macadamia-milk

Makes 16 pieces

Preliminary research suggests nuts could be good for gut health, which adds to the large body of evidence on how nuts improve health and wellbeing.

The gut microbiome (the community of different bacteria in the intestine) is an increasingly popular area of study among researchers and is now believed to impact on the development of chronic diseases. 

To read the full article please see link below:

Are nuts one of the secrets to a healthy gut microbiome?

http://www.australian-macadamias.org/trade/en/news/item/227-are-nuts-one-of-the-secrets-to-a-healthy-gut-microbiome

It has been a long time between posts.... The Christmas period was very busy and we are looking forward to a bumper Australian Macadamia season this year.

The Australian Macadamia Society posted these lovelies on their webpage and I had to share as they look devine... have a go and let us know what you think.

Happy cracking!

Macadamia and Raspberry Heart Friands

Makes 12-14

Credit & Photo:  Australian Macadamia Society