Macadamia magic

macadamias

What could be more Australian to serve with a cold beer than these at Christmas or on Australia day - or any day?

Roasted macadamias with Australian sea salt and wattleseed

100g raw macadamias Australian sea salt

1 tablespoon wattleseed

Preheat oven to 200C. Prepare a baking pan by generously sprinkling it with sea salt. Add macadamias to the pan in a single layer. Sprinkle with wattleseed and more sea salt. Roast macadamias in the oven for 10-12 minutes or until the macadamias are golden and fragrant. Allow macadamias to cool completely before serving. Store in an airtight container.

 

Roasted macadamias with Australian honey and lemon myrtle

1 1/2 tablespoons Australian honey

2 tablespoons macadamia oil

1 garlic clove crushed

1 teaspoon Australian sea salt

100g raw macadamias

2 teaspoons lemon myrtle

Preheat oven to 180C. Line a baking tray with non-stick baking paper. Combine honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until honey has melted and the mixture is well-combined. Transfer the honey mixture to a large bowl. Add macadamias and lemon myrtle and stir until they are evenly coated with the honey, lemon myrtle mixture. Spread macadamias on the prepared baking tray. Bake for 10-12 minutes, turning occasionally. Remove and set aside to cool completely before serving. Store in an airtight container.

Roasted macadamias with Australian pepperberry and bush tomato

100g raw macadamias

1 garlic clove, crushed

2 tablespoons macadamia oil

1 tablespoon bush tomatoes, roughly crushed

1 teaspoon of Australian pepperberry

1 teaspoon Australian sea salt

Preheat oven to 200C. Line a baking tray with non-stick baking paper. Toss macadamias, garlic and oil in a medium bowl to coat. Add bush tomatoes, Australian pepperberry and sea salt and toss well. Spread macadamias in a single layer on the baking tray. Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.

(recipes courtesy of the Australian Macadamia Society)

 

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