Macadamias are an iconic Australian produce, used for both sweet and savoury cuisine. We explore the industry, and provide you with some classic recipes for Australia Day.
Raise your forks to hardworking growers and celebrate Australia’s native crop this holiday.
Australia is the birthplace of macadamias and the story of our indigenous nut began thousands of years ago. They were regarded by the Aboriginal people as something very special and were often used in ceremonial gifts.
Macadamias are predominantly grown in the Northern Rivers region of New South Wales and up the Queensland coast, with smaller plantings in Western Australia.
Around 40,000 tonnes are produced annually by 750 growers with blossoming beginning in September, harvest in February and March and new season in May each year.
Australia exports to more than 40 countries, generating $120-30 million in export revenue each year.
CEO of Australian Macadamia Society, Jolyon Burnett, says Australia Day is all about embracing and celebrating our beautiful country and there’s nothing more true blue than home-grown macadamias.
“Macadamias are the perfect special occasion food. For a truly unique patriotic dish, try using chopped macadamias in sausage roll filling, add them to a traditional Aussie damper or simply serve them up as a mouth-watering snack,” says Burnett.
“Their velvety texture and buttery taste are irresistible and enhance any family feast.”
They are also very good for the body. They offer the highest amount of good fats over any nut – so there’s no excuse not to enjoy a handful this Australia Day.
Store them in an airtight container and in the fridge to preserve them.
Want some Macadamia inspiration?
Macadamia chocolate lamingtons – Try a twist in your traditional lamingtons
Lamb, mint and macadamia sausage rolls – A gourmet spin using iconic Aussie ingredients
Macadamia, tomato and basil damper – Damper has been a classic Aussie food throughout history- make a contemporary and tasty rendition of the icon.