Our Blog

Tips and Tricks
  • 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

  • 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 :



  • #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! 


  • What can you use those leftover macadamia shells for?

    Did you know that your leftover Macadamia shells are useful in your spring garden?

    Macadamia nut shells can be used for mulch and fertilizer. Great news for your springtime garden. The shells can be composted to break them down, then are used in gardens to help retain moisture and restrict weed growth. The shells are ground to use as fertilizer in macadamia nut orchards because the shells contain the nutrients from the soil they grew in, and they effectively return these nutrients to the soil for new crops. So spread those leftover shells around your garden....

    Source : http://www.ehow.com/about_5187802_uses-macadamia-nut-shells.html

    Photo credit: http://www.thefloweringgarden.com/macadamia.htm

  • Do your nuts rattle?

    Do you have Macadamia trees growing in your backyard? Do your nuts rattle before you crack them?

    We have been asked why home grown macadamias can taste different to commercially available macadamias when both are cracked fresh from their shells.....

    The answer is moisture.... Commercial macadamia nuts are dried in the shell to a mositure content below 5%, which given them a crunchy, creamy delicious texture. They are not cooked but the moisture content is reduced to provide the premium flavour and texture. In contrast home grown nuts that arent dried sometimes can be hard to get away from the shell, they also may have a chewy or softer texture to them.

    Aboriginal people slowly dry the nuts in the sun for days to achieve the same result as what the commercial factories do now. In fact that is probably where the idea comes from.

    You can dry them out very easily at home. A low heat in the oven say 100C for a couple of hours. The nuts are yummy if still warm too, but let them cool down a bit to avoid any safety hazards of course. I actually put a tray of nuts in the oven (turning it off and using residual heat) after I have cooked a roast and they are perfect the next day.

    Afterwards store them in a airtight container, as even in the shell they will resorb moisture.

    Happy cracking!

  • The largest macadamia nut in the world?

    Thank you Rick from Santa Barbara, California for this amazing picture.

    Yes, the macadamia is filling up the entire inside of the crack-a-mac! The crack-a-mac team have never seen a macadamia nut this big before, imagine the size of the kernel inside…. yum!

    Here is a picture of a premium sized nut in the crack-a-mac for comparison.

    Happy cracking!

  • New and Improved

    We have not just updated the “virtual” cracker, we have also updated the cracker itself.
    After receiving feedback from some of our users that it should be easier to centre the nut under the metal tip, we made a small change that makes a BIG difference....

    We have modified the cracker so now the nut is mostly self-centring. All you now have to do is line up the ‘secret white dot' (which was highlighted in our last blog post) and twist the handle until you hear the crack.
    Since each nut is different we have found that to be sure that you can easily get the kernel from the cracked nut make another half a “twist” after you hear the first crack.