1st August 2020
Well hello every one. I am sure, we can all agree regardless of our opinion that the world as we know it has changed and we are certainly all experiencing unprecedented times. I thought I would share some comfort food, food that’s not only good for the soul but also for the body. I have been preparing these bars for myself and family… young and old have absolutely loved these bars. I would go as far to say then are in my top five favourites with their buttery crust and the amazing macadmia topping. Even better they are quite the health option well healthy than many other bars out there as they are low carb, sugar free and of course contain the supper food that is Macadmia Nuts
Low Carb Coconut Macadamia Bars
Servings: 16 servings.
Ingredients
Crust:
· 1 1/4 cups almond flour
· 1/3 cup cup xyitol
· 1/4 tsp salt
· 1/4 cup butter chilled and cut into small pieces
Filling:
· 1/4 cup butter
· 1/2 cup xyitol
· 1/2 cup coconut cream(thick part from the top of a can of coconut milk)
· 1 1/3 cup flaked coconut
· 3/4 cup macadmia nuts chopped
· 1 egg yolk
· 1/2 tsp vanilla extract
Instructions
Crust:
1. Preheat the oven to 350F. Combine almond flour, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
2. Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool while preparing the filling.
Filling:
1. In a small saucepan over medium heat, melt the butter. Whisk in the sweetener and the coconut cream until smooth.
2. Stir in the coconut, macadamia nuts, egg yolk, and vanilla extract until well combined. Pour the filling over the crust.
3. Bake 35 to 40 minutes, until the edges are golden brown. Remove from the oven and let cool completely before cutting into bars. The centre will not seem set but it will firm up as it cools.
Recipe Notes
Use raw macadamia nuts or ones that have been roasted but not salted.
Nutrition Facts
Low Carb Coconut Macadamia Bars
Amount Per Serving (1 bar)
Fat 19.3g Carbohydrates 4.3g
Fiber 2.1g. Protein 3.1g
credit to www.alldayidreamaboutfood.com
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.
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.
FEB25
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
JAN08
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!
DEC14
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
METHOD
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.
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.
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.
Enjoy this modern summer salad at sunset with a glass of wine.
NGREDIENTS
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
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.
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
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.
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
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
DEC14
***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
DEC14
Image credit: http://www.australian-macadamias.org/consumer/the-story/from-tree-to-me
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.
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 :
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
JUL24
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.
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.
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
JUL24
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:
http://www.australian-macadamias.org/trade/en/news/item/227-are-nuts-one-of-the-secrets-to-a-healthy-gut-microbiome
FEB29
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!
www.nutsforlife.com.au
FEB08
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!
1½ cups macadamia meal
1½ cups pure icing sugar, sifted, plus extra for dusting
½ cup plain flour, sifted
½ teaspoon baking powder, sifted
5 egg whites, lightly whisked
150g unsalted butter, melted, cooled
1 punnet fresh or frozen raspberries
¼ cup macadamias, roasted, roughly chopped
Preheat oven to 180°C. Lightly grease and flour 12 x ¼ cup heart-shaped cupcake tins.
In a large bowl combine the macadamia meal, icing sugar, flour and baking powder. Make a well in the centre and add the egg whites and melted butter. Stir well to combine.
Spoon the mixture into the prepared tins, top with the raspberries and bake in the oven for 30 to 35 minutes or until cooked when tested with a skewer. Remove from the oven and top with the macadamias.
Allow to cool slightly before turning out of the tins to cool completely on a wire rack. Dust with icing sugar and serve.
Credit & Photo: Australian Macadamia Society
NOV01
The crack-a-mac team is happy to announce our new listing on Amazon.com! These crackers are in the USA and fullfiiled direct with Amazon.com. We hope this provides a quicker and cheaper avenue to purchase for our USA customers. Just in time for the start of the USA Macadamia season. The link to our listing is below..
Happy Cracking !
OCT02
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
JUL15
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!
MAY07
We had a wonderful break, visiting family and having great adventures.
While we were away we missed the start of the Australian Macadamia season and would like to offer 1/2 price postage to Australian addresses to celebrate our excitement to be back at the helm of crack-a-mac.com.
Postage is slashed from $7.00 to $3.50 till the end of May 2015 and this should be worked out in our store at check out, please contact us if you are having difficultly accessing the special pricing.
Happy cracking…..
MAR08
We have booked ourselves a well earned rest. So what does this mean for you our customer..... unfortunately or shop will be offline until we return and we will have limited access to our emails. However we plan to offer some super specials when we return, rested and refreshed....
MAR02
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.
JAN08
Over the festive season our humble little macadamia nut hit the headlines in the Korean Air incident, this article from the Australian Macadamia Society details the unexpected benefits the attention has brought to our industry.
Aussie macadamia nuts a big winner in Korean airline ‘nut-rage’ saga
DEC03
May your Christmas be Merry and Bright.
And your New Year filled with Prosperity and Joy.
Happy Holidays from The crack-a-mac Team.
OCT15
How to roast your freshly cracked Macadamia Nuts...
From the Australian Macadamia Soicety webpage
AUG26
1 1/4 cups raw cashews
3/4 cup macadamia nuts
2 Tbsp maple syrup
1/2 tsp vanilla extract
kosher salt to taste (I used between 1/4 tsp and 1/2 tsp)
Preheat oven to 350. Spread cashews on a baking sheet and toast until golden, about 6 minutes. This will vary a lot based on your oven, so check frequently! Remove and pour into a food processor or high-speed blender.
Add macadamia nuts to the food processor/blender (no need to toast these) and puree until smooth, scraping down the sides often.
Add maple syrup, vanilla extract, and a sprinkle of kosher salt. Puree again, adding salt as desired. The nut butter may clump up again once these ingredients are added; I had to process mine for another 5 minutes or so. The longer your puree, the smoother and drippier the end result would be, so I suggest going for another minute or two once you think it's done.
Enjoy on toast, fruit, oatmeal, or straight from the food processor!
Reference:
http://www.coffeeandquinoa.com/2014/01/maple-vanilla-macadamia-nut-butter/
AUG05
by Ron Rogers @ www.livestrong.com
Macadamia nuts are loaded with fat and high in calories. These are not traits you would generally associate with a healthy food. But, before you write macadamia nuts off, you should also know that they are a unique source of key nutrients and actually are good for your heart. In the context of a healthy diet, macadamia nuts are a snack alternative you can feel good about.
Macadamia nuts are among the fattiest of all nuts. Surprisingly, it may be the fat in the nuts that makes them healthy. The majority of the fat in Macadamia nuts is in the form of monounsaturated fatty acids. A Chinese study published in 2006 in the "International Journal for Vitamin and Nutrition Research" found that 82.6 percent of the fat in macadamia nuts is monounsaturated. In comparison, olive oil, a highly touted source of monounsaturated fatty acids, contains 55 to 83 percent monounsaturated fats. These types of fatty acids benefit the cardiovascular system.
Like other nuts, macadamia nuts contain a good deal of fiber. One oz. of macadamia nuts contains about 2.3 g of fiber. That's about 10 percent of your daily fiber needs in 10 to 12 nuts, according to the "Carbs-Information" web resource. Fiber adds bulk to the stools and keeps the bowels moving regularly. According to a 2007 article in the "Journal of Environmental Science and Health," macadamia nuts are also a source of important trace minerals, including magnesium, calcium, iron, copper, chromium, manganese and zinc.
Several studies link macadamia nut consumption to improved blood lipid profiles and reduced coronary risks. One such study, at Pennsylvania State University was published in the "Journal of Nutrition" in 2008. That study compared the effects of two similar diets with equal amounts of fat, protein and carbohydrate. One group received the bulk of their dietary fat from macadamia nuts, while the other group got their fat from other sources. At the end of five weeks, both groups reduced their "bad" LDL cholesterol, but the macadamia nut group had significantly greater decreases in both LDL and total cholesterol.
"International Journal of Vitamin and Nutrition Research"; Alpha-Linolenic Acid Content of Commonly Available Nuts in Hangzhou; D. Li, T. Yao, and S. Siriamornpun; January 2006
"Journal of Environmental Science and Health"; Elemental Composition and Characteristics of Five Edible Nuts (Almonds, Brazil, Pecan, Macadamia and Walnuts) Consumed in Southern Africa; R. Moodley, A. Kindness and S. Jonnalagadda; June-July 2007
"Journal of Nutrition"; A Macadamia Nut-Rich Diet Reduces Total and LDL-Cholesterol in Mildly Hypercholesterolemic Men and Women; A. Griel, Y. Cao, D. Bagshaw, et. al.; 2008
Article sourced from http://www.livestrong.com/article/360245-are-macadamia-nuts-healthy/
JUL05
The Macadamia Nut industry in Australia just celebrated 40 years. Top Chefs gathered with industry to showcase our Australian Nut.
What the top chefs have to say about the macadamia nut....
KYLIE KWONG, CHEF: Macadamia nuts will be in my kitchen and on my menus forever. It's very important. We need to celebrate this beautiful native ingredient.
KAREN MARTINI, CHEF: I use them in cakes, muffins, slices, but I also love the versatility of them because they're so good in savoury dishes as well.
ADRIANO ZUMBO, CHEF: I always see it as a luxury, as people kind of think of it, and it's that thing where you think, "Oh, macadamia, wow!" Like, when you eat one, it's pretty special.
Thank you ABC's landline, see the full story here:
JUL05
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.
***TIP***
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.
JUN18
It has been a long time in the making but its finally ready. We have had so much positive feedback from our customers and wanted to share our knowledge and enthusiasm about the macadamia nut with you all.
Happy cracking…