The lack of snowfall and cold weather means Australian Christmases require a different range of tastes on the Chrissy feast menu.
Home cooks, food lovers and party-goers across the nation are being encouraged to fly the flag and embrace local produce to create festive menus with a unique Australian flare this summer.
CEO of Australian Macadamias Jolyon Burnett said that while everyone has their own Christmas and holiday traditions, use of Aussie flavours and ingredients when entertaining is the perfect way to inject new life into seasonal celebrations while supporting vital local industries.
“Macadamias were born in Australia and we believe they should be part of the family at Christmas,” says Burnett. “An entire menu can be built around seasonal local produce including our Aussie nut, which teams beautifully with seafood, lamb and ham along with a variety of desserts – for example, snacks can include Christmas-spiced macadamias or cookies and a macadamia-encrusted ham glaze can be complemented by a green paw paw and macadamia salad for the main course.”
Predominantly grown in the Northern Rivers region of New South Wales and up the Queensland coast, with smaller plantings in Western Australia, macadamias are the only native plant to be developed and traded as a commercial food product. Around 40,000 tonnes are produced annually by 750 growers. Australia’s the world leader in research, marketing and development of macadamia crops, and is also the largest producer and exporter, delivering macadamias to more than 40 countries worldwide, generating between $120 and $130 million worth of export revenue annually.
Don’t forget to store them in an airtight container in the fridge to preserve freshness!
What’s your favourite macadamia recipe? And what local produce will you be eating on Christmas Day? Let us know!