Live Better
 
 

A nutty affair

Celebrating the macadamia nut, an Australian native that has reached 40 years of commercial growing.

There’s nothing quite like indulging in freshly harvested, home-grown macadamias. Sweet, light and creamy, the moreish nuts have a simple elegance to their taste that adds something special to any nutty mix.

Australia is the birthplace of macadamias, and this year marks the 40th anniversary of the delicious nut’s commercial production, dating back to when the Australian Macadamia Society – the industry body for growers – was first established in 1974.

To celebrate this milestone, some of Australia’s most loved celebrity chefs including Adriano Zumbo, Kylie Kwong, Karen Martini and Giovanni Pilu gathered together to toast macadamias in front on the Sydney Harbour Bridge.

“Macadamias’ reputation and appeal has been built on their creamy, buttery taste and versatility as a stand-alone snack, or as a way of adding taste and texture to dishes, both savoury and sweet,” says Jolyon Burnett, CEO of the Australian Macadamia Society.

“Macadamias are loaded with good fats and offer many health and beauty benefits, so devour a handful and raise a ‘roast’ to a global success story and the hardworking growers that continue to produce the world’s finest nut.”

(Video: Australian Macadamias)

The history of the macadamia

Macadamias first evolved on the north-east coast of the country more than 60,000 years ago, growing naturally in the Australian rainforest. They were regarded by the Aboriginal people as something very special and were often traded between tribes and used as special ceremonial gifts at inter-tribal corroborates.

While the first macadamia plantation was established in the 1880s, it wasn’t until the development of successful grafting techniques and the introduction of mechanical processing that commercial production of the tough nut became feasible.

Macadamia enthusiast Norm Gerber pioneered the grafting techniques that enabled the development of our commercial industry, and he is often referred to as the founding father of the Australian macadamia industry.

Macadamias are predominantly grown in the Northern Rivers region of New South Wales and southern and central Queensland, with smaller plantings in Western Australia and far north Queensland. Blossoming begins in September with harvest taking place from February to August each year.

australian-macadamias.org

 

Recommended Reading

Asparagus and feta frittata recipe

Thyme and feta bring a delicious flavour to this dish.

Read more

Chickpea, beetroot and pumpkin salad recipe

This delicious salad is both simple and impressive.

Read more

Butter and sage sauce recipe

A simple Italian classic, delicious tossed through pasta.

Read more

10 healthy lunchbox snacks kids love

Delicious snacks that will guarantee empty lunchboxes.

Read more

Is Australia losing its sweet tooth?

Dietitian Dr Alan Barclay looks at the latest research.

Read more

Winter bruschetta two ways recipe

Two delicious toppings - Tuscan kale and broad bean.

Read more

Leek and broccoli tart recipe

A beautiful, vegetable tart made with olive oil pastry.

Read more

Broccoli, chilli and lemon pasta sauce recipe

A zesty and delicious vegetarian pasta sauce.

Read more