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    Roasted Beetroot Soup with Soured Macadamia Cream

    Beetroot is a real star in this amazing soup.  Top with soured macadamia cream for a dish that is hearty, filling and bursting with flavour.

    Roasted beetroot soup

    1 bunch beetroot
    1 tablespoon olive oil
    1 brown onion, chopped
    3 cups chicken or vegetable stock
    1 teaspoon caraway seeds
    ¼ cup pumpkin seeds
    1 tablespoon sesame seeds
    2 tablespoons macadamias, roasted, coarsely chopped - 

    Preheat oven to 180°C. Trim each beetroot at the leafy end and individually wrap in aluminium foil. Place on a baking tray and roast for 40 minutes, until a skewer or sharp knife meets no resistance and the beetroot are tender. Remove from foil and cool slightly before rubbing off the skin. Chop the beetroots into pieces.

    Heat the oil in a large saucepan. Add the onion and cook over a medium heat for about 5 minutes, until golden. Add the stock and beetroot and bring to the boil. Reduce heat and simmer for 10 minutes. Using a hand-held blender or food processor, blend until smooth.

    Heat a large heavy-based frying pan over medium heat. Add the caraway, pumpkin and sesame seeds. Cook for 4-5 minutes, tossing occasionally, until caraway is aromatic. Remove from heat and stir through the macadamias.

    Serve warm beetroot soup topped with macadamia sour cream and macadamia and seed sprinkles.
    Macadamia sour cream

    Makes 2 cups

    1 cup raw macadamias
    2-3 tablespoons lemon juice

    Place the macadamias in a bowl, cover with 2 cups of cold water and soak for between 8 and 24 hours.
    Drain and rinse the macadamias and place in a food processor. Add 1 tablespoon of the lemon juice and process as finely as possible. If you prefer, use a blender. Add remaining lemon juice to taste. If nuts appear dry, add up to 3 tablespoons of boiling water to create desired consistency.

    Allow to stand for 1 hour before serving. Store refrigerated for up to 1 week.

    Macadamia, Potatoe & Leek Soup


    • 450g unsalted macadamia nuts, roughly chopped
    • 3 medium potatoes, peeled, chopped
    • 1 large leek, white part only, washed, sliced
    • 1 brown onion, peeled, chopped
    • 1L (4 cups) chicken stock
    • 300ml thick cream
    • Preheat oven to 180°C.
    • Place 2 tablespoons of the nuts on a tray and roast until golden.
    • Set aside. Place potatoes, leek, onion and stock in a large saucepan and bring to the boil. Reduce heat to low and simmer for 20 minutes or until potato is soft.
    • Remove from the heat and set aside to cool slightly. Add the remaining macadamia nuts and blend in batches until smooth.
    • Stir in cream and season with salt and pepper. Serve chilled or hot, garnished with the roasted nuts and slices of toasted baguette.
  • Australian Macadamia Moments

    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

  • Christmas with the Australian Macadmia Nut..... we have your Christmas lunch menu covered.

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

    For Nibbles


    These Christmas spiced macadamias have all the flavours and spices that embody the Christmas spirit.

    1 cup unsalted macadamias
    1 egg white
    ⅓ cup brown sugar
    2 teaspoon ground cinnamon
    1 teaspoon ground ginger
    ½ teaspoon ground nutmeg
    ½ teaspoon salt

    Icing sugar to serve if desired

    Preheat oven to 150°C, fan forced. Line a baking tray with non-stick baking paper.  Whip the egg white in a medium sized bowl until starts to foam. Combine the sugar spices and salt and mix well in another bowl. Add the macadamias to the egg white and coat evenly, remove the macadamias and add to the spice mix and coat evenly.

    Place the coated macadamias onto the prepared tray in one layer and separate them individually. Bake for 20-25 minutes or until the coating mixture has hardened.

    Allow to cool to room temperature on the tray.

    To serve sprinkle with icing sugar.

    For Lunch


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


    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.

    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.


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


    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


    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


    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


    These tarts are a delicious treat!


    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

    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.


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

    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

    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

  • Calling Last Orders before Christmas...

    ***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

  • How to make Macadamia Milk and yummy recipe to use it

    Makes 1 1/2 litres


    1 cup unsalted macadamias
    1 teaspoon vanilla extract
    1 medjool date, pitted
    4 cups water


    Blend the macadamias, vanilla, date and water in a high performance blender at medium to high speed until creamy white.

    Pour into a clean, sterilised glass bottle.  

    Store for about 4 days in the fridge.

    After making macadamia milk, enjoy this healthy, warming, decadent and delicious drink on a winter afternoon or under the stars on a chilly night.

    Serves 1


    Pinch cardamom powder
    Pinch cinnamon powder
    2 teaspoons raw cacao powder
    1 tablespoon honey (or to taste)
    1½ cups macadamia milk



    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 :



  • Raw macadamia caramel slice.....

    Makes 16 pieces

    Ingredients -Top chocolate layer

    200g 70% cacao dark chocolate


    Melt the dark chocolate in the top part of a double boiler and set aside to cool. Line a 20cm square cake tin with baking paper, allowing 2 sides to overhang for easy removal.

    Ingredients - Base layer

    1 cup raw macadamias
    12 fresh Medjool dates, pitted
    4 tablespoons cacao powder
    ½ cup cranberries
    ½ cup desiccated coconut


    For the base layer, place the macadamias in a food processor and blend until smooth. Add the remaining ingredients and process until the mixture forms a ball. Press the mixture evenly into the lined cake tin and place in the freezer.

    Ingredients -Caramel layer

    2 cups raw macadamias
    4 fresh Medjool dates, pitted
    4 tablespoons coconut cream
    2 tablespoons maple syrup
    2 tablespoons coconut oil 


    For the caramel layer, place the macadamias and dates in a food processor and blend until as smooth as possible. If necessary, use a blender to achieve a smooth consistency. Add the remaining ingredients and process until combined. Smooth the caramel over the base layer and return to the freezer for 15 minutes.

    Remove the slice from the freezer and gently lift it from the tin. Place on a flat surface and pour the chocolate over to cover evenly. Before the chocolate has completely set, cut into squares.

    Serve once the chocolate has set. Store in the fridge.

    Photo and recipe from http://www.australian-macadamias.org/consumer/en/taste/recipes/item/368-raw-macadamia-caramel-slice

  • Are Macadamia Nuts good for gut Health.....

    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?


  • #nuts30days30ways

    The crack-a-mac team proudly supports Nuts for Life #nuts30days30ways challenge!

    See below for more details how you can take part too.....

    This March, Nuts for Life is asking you to take the #nuts30days30ways challenge by including a healthy handful (30g) of nuts in your diet every day for the month.

    Packed full of essential nutrients, just a handful of nuts a day can help you manage weight and cholesterol, as well as reduce your risk of developing heart disease and diabetes.

    But despite their health benefits, Australians still aren’t eating enough. The Australian Health Survey found on average, Australians are eating just 6g of nuts a day.

    Help us spread the nut love and take the #nuts30days30ways challenge this March by simply sharing your nutty meals on Facebook, Instagram or Twitter using #nuts30days30ways. 

    So get cracking and snapping, and share how you enjoy #nuts30days30ways!