2020

Start the new year, and new decade, with everyone’s favourite – delicious Australian grown macadamias.

Pure, pleasurable and blissfully guilt-free, there are so many ways macadamias can boost your health and wellbeing, both inside and out. Every precious nut delivers an incredible creamy flavour and soft crunch, along with a healthy serve of antioxidants, nutrients and good fats.

From snacking to cooking, entertaining to self-nuture, macadamias are the ultimate daily indulgence. Add them to your favourite dish, indulge with friends, savour a handful to yourself, or treat your skin with their nourishing oil. Whether you’re celebrating something big or simply enjoying a quiet moment, macadamias make life more special.

Make 2020 the year you discover more with macadamias.

Ingredients1 cup macadamias 4 cups water1 cup of brewed black tea5-8 thin slices of fresh ginger⅓ cup maple syrup, or to taste

To servemint sprigsice

Macadamia milk is light, yet creamy, and is a delicious addition to iced tea. When spiced with ginger and sweetened with a little maple syrup it all adds up to a sensationally refreshing summer drink. Want more recipe inspiration?

Method

Place the macadamias and water into the jug of a high-speed blender and blend for 2-3 minutes. Using a nut bag, strain the milk into a bowl or jug, discarding the contents of the nut bag. Refrigerate until ready to use.

Place the brewed tea and ginger in a saucepan and simmer on a low heat for 5 minutes. Add maple syrup to taste. Place in a bowl or jug and refrigerate until cool.

To serve, fill individual glasses with ice and 2-3 mint sprigs. Pour cooled tea mixture into the glass until half full. Top with macadamia milk and serve immediately.

SUMMER ICED GINGER AND MAPLE TEA WITH MACADAMIA MILK

Makes 4 drinks

australian-macadamias.org

S M T W T F S

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31

DECEMBER 2019

S M T W T F S

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

FEBRUARY

In the orchard, macadamias are nearing full maturity with clusters of nuts forming on the trees.

S M T W T F S

JANUARY

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

New Year’s Day

Australia Day Australia Day Holiday

Chinese New Year

Want more recipe inspiration?

These romantic little hearts will make a delicious and healthy treat for your loved one on Valentine's Day.

MACADAMIA AND STRAWBERRY CHOCOLATE HEARTS

Makes approximately 20

Ingredients150g cacao butter buttons 5 tablespoons cacao powder⅓ cup maple syrup2 tablespoons macadamias, finely chopped4 crushed freeze-dried or chopped dried strawberries

MethodPlace the cacao buttons into the top of a double boiler and set over medium heat. Remove from the heat as soon as they melt, taking care not to let them boil.

Whisk in the cacao powder and maple syrup. Allow to cool for 15 minutes.

Place the mixture into a small pouring jug and pour a little into each heart mould* so that they are a quarter full. Sprinkle with the macadamias and strawberries and top with more chocolate mixture.

Refrigerate until set, about 2-3 hours, before carefully removing the hearts from the mould.

Store in the fridge or at a cool room temperature in an airtight container.

*We used a silicone chocolate mould with small hearts

australian-macadamias.org

S M T W T F S

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

JANUARY S M T W T F S

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31

MARCH

S M T W T F S

FEBRUARY

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

St Valentines Day

In the orchard, some varieties have reached full maturity and macadamias begin dropping to the ground.

JAPANESE CABBAGE PANCAKE WITH MACADAMIA TONKATSU SAUCE

Serves 4

You can prepare these delicious pancakes, also known as ‘Okonomiyaki’, as a casual weeknight meal or as part of a banquet. The macadamias add texture to the toppings and a delicious complexity to the traditional tonkatsu sauce. They also add protein, making it a complete meal for vegetarians.

MethodFor the tonkatsu sauce, combine all ingredients in the bowl of a food processor and process until smooth. Set aside.

For the cabbage pancake, sift the flour into a large bowl. Make a well in the centre and add the eggs, water, optional dashi powder and salt and whisk to make a smooth batter. Using a spoon, stir through the cabbage, spring onions and grated ginger. Heat a quarter of the oil in a frying pan over a medium heat and spoon in a quarter of the mixture. Cook until the edges have cooked a little and the pancake is golden on the bottom. Gently flip the pancake and cook the other side over a medium heat until golden and cooked through. Keep warm while repeating with the remaining mixture.

Slide the pancake onto a serving plate. Drizzle generously with tonkatsu sauce and mayonnaise and sprinkle with pickled ginger, chopped macadamias and nori seaweed. Serve immediately.

IngredientsTonkatsu sauce (makes 1 cup)1 tablespoon Worcestershire sauce1 tablespoon tomato sauce (ketchup)2 tablespoons soy sauce⅓ cup macadamias, roasted1 tablespoon mirin3 tablespoons caster sugar1 teaspoon Dijon mustard

Cabbage pancake1 cup plain flour4 eggs, lightly whisked125ml water1 teaspoon dashi powder (optional)½ teaspoon salt300g (about ¼ small) cabbage, very finely shredded4 spring onions, finely sliced1 tablespoon ginger, finely grated2 tablespoons canola oil

To serve½ cup Japanese style mayonnaise¼ cup pickled ginger½ cup chopped macadamias, roasted2 sheets nori seaweed paper, finely chopped

Want more recipe inspiration?

australian-macadamias.org

S M T W T F S

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

FEBRUARY S M T W T F S

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30

APRIL

It’s harvest time in the orchard and the nuts are collected from the ground beneath the trees.

Pictured: Grower Rob Keen

S M T W T F S

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31

MARCH

Eight Hours Day (TAS) Labour Day (VIC)

Adelaide Cup (SA)Canberra Day (ACT)

Labour Day (WA)

St Patrick's Day

IngredientsCaramel layer½ cup macadamias4 fresh dates, stones removed

Chocolate layer125g dark (70%) chocolate½ cup macadamias

Vanilla layer½ cup macadamias½ teaspoon vanilla essence¼ cup maple syrup

Want more recipe inspiration?

TRIPLE LAYER VANILLA, CARAMEL AND CHOCOLATE MACADAMIA BUTTER

Makes one 400g jar

Delicious spread on fresh bread, fruit or croissants, this layered jar not only looks pretty it makes the perfect afternoon snack!

MethodSterilise a 400g capacity jar with a lid and set aside.

For the caramel layer, place ingredients in a small food processor and process until smooth. Spread into the bottom of the jar.

For the chocolate layer, melt the chocolate in the top part of a double boiler. Allow to cool slightly before placing in a food processor with the macadamias and processing until smooth. Spread over the caramel layer.

For the vanilla layer, place ingredients in a small food processor and process until smooth. Spread over the chocolate layer and place the lid on.

Keep refrigerated until ready to serve.

australian-macadamias.org

S M T W T F S

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31

MARCH

S M T W T F S

31 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

MAY

The nuts are dehusked and sorted. Then the nut in shell is dried, cracked and removed so we can eat the kernel.

S M T W T F S

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30

APRIL

Anzac Day

Daylight Saving Time ends

Easter MondayEaster Sunday Easter Tuesday (TAS)

Good Friday

MACADAMIA FILLED PASTRY ROSESMakes 6

These delicate pastries are pretty as a picture and just right as a special treat for mum on Mothers’ Day. The macadamias add a sweet nutty element to a traditional “pasta di sfoglia”.

IngredientsSweet macadamia paste½ cup macadamias2 tablespoons raw caster sugar1 tablespoon egg white, lightly beaten

Pastry roses2 medium sized red apples, halved and cored15g butter2 tablespoons raw caster sugar2 teaspoons lemon juice2 tablespoons water1 sheet of good quality store bought puff pastry

To serveicing sugar

MethodFor the paste, place the macadamias and sugar in the bowl of a food processor and process until fine. Add the egg white and process to combine. Set aside.

Preheat oven to 180°C. Lay the apple halves flat on a surface and slice as thinly as possible. If you have a mandolin, use this to slice the apples.

Place the apples in a microwave proof bowl and dot with butter. Sprinkle with sugar, lemon juice and water and gently fold to combine. Microwave on high for 30 seconds, until apples are just tender. Alternatively place in a saucepan with the butter, sugar, lemon juice and water and simmer for 3-4 minutes, until just tender. Remove the slices from the bowl and place on a paper towel to remove excess moisture.

Roll the puff pastry out as thinly as possible and cut crosswise into thick strips approx. 4cm x 25cm. Spread 2 teaspoons of macadamia paste across the middle of each strip. Place individual apple slices rounded side up and slightly overlapping along the top edge of each strip. Fold the bottom edge up toward the top, encasing the bottom of the apple slices. Start from one end and roll the dough into a coil, creating ‘roses’. Press the end to seal.

Place individual roses into the holes of a muffin tin and cook for 15-20 minutes, until the pastry is puffed and the apples are just turning golden.

Serve sprinkled with icing sugar.

Any leftovers can be stored in an airtight container.

Want more recipe inspiration?

australian-macadamias.org

S M T W T F S

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30

APRIL S M T W T F S

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30

JUNE

Macadamias are cracked and sorted to remove any shell and packed ready to be shipped around Australia and the world.

S M T W T F S

MAY

31 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

Mothers' Day

Labour Day (Qld)May Day (NT)

National Sorry Day

ROASTED MUSHROOMS WITH MACADAMIA FETA, SAUTÉED SPINACH AND RICH TOMATO SAUCE

Serves 4

IngredientsMacadamia feta (makes 1 x 300ml jar)1½ cups macadamias1½ cups water⅓cup lemon juice3 tablespoons olive oil1 teaspoon salt1 teaspoon peppercorns4 sprigs thyme4 bay leaves1 - 1 ½ cups macadamia oil

Mushrooms, spinach and tomato sauce1 x 400g tinned tomatoes30g butter3 cloves garlic, crushed½ teaspoon sea salt4 large field mushrooms, around 60-70g each2 tablespoon olive oil250g baby spinach4 pieces of macadamia feta¼ cup macadamias, finely crushed

Want more recipe inspiration?

A jar of macadamia feta is the new fridge essential if you prefer a dairy free or vegan diet. The garlic in the spinach and sauce spike these juicy mushrooms with flavour and the crumbly, crunchy macadamia toasted top works in perfect harmony with the creamy macadamia feta. Perfect for a mid-week meal or as part of a vegetarian or vegan feast.

MethodFor the macadamia feta, blend the macadamias and water in a high-speed blender for 2-3 minutes. Place the mixture in a nut bag and squeeze out the excess moisture.* Place the nut mixture in a food processor with the lemon juice, olive oil and salt and blend thoroughly until combined. Carefully add more salt or lemon juice, a little at a time to taste, being careful not to add too much.

Line a colander or sieve with cheesecloth and place the mixture in it. Pat the mixture into a small slab that is 2-3 cm thick and fold the muslin over to wrap it. Place in the fridge for at least 12 hours to set. Remove from the muslin and cut into 2 x 3 cm oblong pieces. Gently place the pieces in a jar, alternating with the peppercorns, thyme and bay leaves. Pour over the macadamia oil to cover. Cover with a lid and keep refrigerated until ready to use.

For the mushrooms, spinach and tomato sauce, place the tinned tomatoes, butter, 1 clove crushed

garlic and salt in a saucepan and simmer over medium to low heat until thick, about 25 minutes. Crush the sauce with the back of a fork to break up any large pieces of tomato and season to taste.

Preheat oven to 180°C and place mushrooms, bottom side down in a single layer in a baking dish. Heat 1 tablespoon of olive oil in a frying pan or wok and add the remaining garlic. Allow to cook for 30 seconds before adding the spinach and cook, tossing, until wilted. Season to taste.

Divide the spinach between the tops of the mushrooms. Add 1-2 tablespoons of tomato sauce over the top, a piece of macadamia feta and sprinkle with finely crushed macadamias. Drizzle the remaining 1 tablespoon of olive oil evenly over the toppings. Place in the oven and cook for 15-20 minutes, until the mushrooms are cooked through and the macadamias and macadamia feta are golden.

* Note: you can keep this and use it in a recipe requiring macadamia milk.

australian-macadamias.org

S M T W T F S

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

JULY

S M T W T F S

31 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

MAY

New season macadamias are available in supermarkets around the world.

S M T W T F S

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30

JUNE

Queen’s Birthday (except WA and QLD)

Western Australia Day (WA)Reconciliation Day (ACT)

CHILDREN’S SUSHI BOWLS WITH PANKO MACADAMIA CHICKEN STRIPSServes 4

IngredientsSushi rice 1 cup sushi rice1 cup water½ teaspoon salt3 tablespoons rice vinegar2 teaspoons caster sugar2 teaspoons vegetable oil2 eggs, separatedSmall strip of nori paper, cut into tiny pieces for eyes

Panko macadamia chicken strips250g chicken breast, cut into strips 3cm x 5cm1 egg, beaten½ cup macadamias, finely crushed¾ cup panko breadcrumbs¼ teaspoon salt¼ cup vegetable oil

To serve8 yellow tomatoes, halved1 avocado, sliced and cut into pieces or stars using a star cutter1 carrot, sliced and cut into flower shapes2 broccoli florets, divided into small pieces1 sheet nori paper, finely sliced4-6 macadamias, halved

MethodFor the sushi rice, rinse the rice thoroughly and drain for at least 10 minutes. Place in a saucepan with the water and ¼ teaspoon of salt, bring to the boil, and then reduce the heat to low and place a lid on the saucepan. Cook for 12 minutes. Turn the heat off and stand the rice, with the lid on, for 10 minutes. Stir together the rice vinegar, caster sugar and remaining ¼ teaspoon of salt until the sugar has dissolved as much as possible. Pour the vinegar mixture over the rice and, using a fork, distribute the mixture evenly. Set aside.

Heat 1 teaspoon of vegetable oil in a frying pan over medium heat and pour in the combined whites from the 2 eggs. Allow to cook completely on one side before flipping and cooking the other. Set aside on a plate. Lightly beat the egg yolks and repeat with remaining teaspoon of oil. Cut out 8 small rounds from the egg white and small triangles from the egg yolk to create the white tummies and yellow feet and beaks of little chickens. Dampen hands and use about ¼ cup of cooked rice to make flat rounds of sushi. Decorate to create little chickens with the cooked egg pieces and 2 small pieces of nori to create eyes.

For the panko macadamia chicken strips, place the chicken strips, egg and combined macadamias, panko and salt into three separate bowls. Dip each piece of chicken into the egg and then the crumb mixture and set aside. Heat half the oil in a frying pan over medium heat. Cook half the chicken pieces for 2-3 minutes each side, until golden and cooked through. Repeat with remaining oil and chicken. Place in a bowl with sushi rice chickens, tomatoes, avocado, carrot and broccoli. Add 2-3 halved macadamias to each bowl and sprinkle with nori strips. Serve immediately.

These crunchy golden macadamia crusted chicken pieces teamed with fun vegies and cute sushi rice ‘chickens’ will delight your little ones and add the health benefits of macadamias to dinnertime.

Want more recipe inspiration?

australian-macadamias.org

S M T W T F S

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30

JUNE

S M T W T F S

30 31 1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

AUGUST

In the orchard the last harvest of the late dropping varieties is being collected.

Pictured: Grower Rob Keen

S M T W T F S

JULY

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

ROASTED BEETROOT AND MACADAMIA SPREADMakes 1½ cups

Ingredients1 cup macadamias2 cups water2 medium sized beetroots1 tablespoon oil1 medium sized brown onion, thinly sliced

MethodPlace the macadamias in a bowl and cover with water. Allow to stand for 7-12 hours. Rinse and drain in a colander and set aside.

Preheat oven to 180°C. Wrap the beetroots individually in aluminium foil and bake for 30-40 minutes, until a skewer inserted in the middle meets with no resistance. Allow to cool slightly before peeling. Set aside.

Heat the oil in a heavy based frying pan over medium heat. Add the onion, reduce the heat and cook slowly, stirring occasionally for 7-10 minutes, until it is soft and slightly caramelised.

Combine the macadamias, onion and remaining ingredients in the bowl of a food processor or a blender and process until smooth. Season to taste with extra salt if desired.

Serve immediately or store in a clean jar in the fridge for up to a week.

*You can buy nutritional yeast flakes from health food stores or larger supermarkets.

2 tablespoons nutritional yeast flakes*¼ cup water2 tablespoons lemon juice (or to taste)1 small garlic clove¼ teaspoon salt, or to taste

This simple spread tastes as beautiful as it looks. The macadamias impart a nutritious creaminess that is best enjoyed alongside crispy vegetables and crackers on a nibbles platter. Just remember to soak the macadamias the night before!

Want more recipe inspiration?

australian-macadamias.org

S M T W T F S

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

JULY S M T W T F S

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30

SEPTEMBER

As spring draws near there’s a real buzz in the air… native and honey bees help with pollination.

S M T W T F S

AUGUST

30 31 1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

Bank Holiday (NSW)Picnic Day (NT)

MINI MORNING MACADAMIA BREADS

Makes 6

Ingredients⅓ cup sunflower seeds⅓ cup linseeds3 tablespoons black sesame seeds 3 tablespoons white sesame seeds ½ cup chopped macadamias2 cups wholemeal flour2 teaspoons baking powder¼ cup raw caster sugar1 cup rolled oats½ teaspoon salt1 ½ cups milk3 eggs½ cup vegetable oil2 slices bacon, cut into 3cm strips12 small red cherry tomatoes, halved6 sprigs of thyme

MethodGrease and line the bases of a 6-space mini loaf tin. Preheat oven to 180°C.

Combine the sunflower seeds, linseeds, sesame seeds and macadamias in a dry skillet or frying pan and toast, stirring occasionally, over a medium heat for about 3-4 minutes, until the seeds start to pop.

Transfer to a bowl and cool slightly before sifting over the combined flour and baking powder. Stir in the sugar, oats and salt.

Combine the milk, eggs and oil in a separate bowl and whisk to combine. Stir into the dry ingredients until thoroughly incorporated.

Spoon the mixture into the individual spaces of the mini loaf pan so that each mini loaf mould is three quarters full. Top with a slice of bacon and 3 cherry tomato halves. Sprinkle with thyme and bake on the middle rack of the oven for 15-20 minutes, until a skewer inserted in the middle comes out clean.

Store refrigerated in an airtight container.

Packed with the awesome goodness of seeds and macadamias, these healthy mini breakfast loaves will give you a fantastic boost at the beginning of the day. Vegetarians can omit the bacon and add haloumi or strips of capsicum and olives. PS. these are especially good for Dad on Father’s Day.

Want more recipe inspiration?

australian-macadamias.org

S M T W T F S

30 31 1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

AUGUST

S M T W T F S

1 2 3

4 5 6 7 8 9 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28 29 30 31

OCTOBER

The scent of flowers fills the air as a new crop of macadamias begins to bloom

Pictured: Grower Peter Reinbott

S M T W T F S

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30

SEPTEMBER

Fathers’ Day

Queen's Birthday (WA)

THREE INGREDIENT FUDGY MACADAMIA COOKIESMakes about 12

Want more recipe inspiration?

Ingredients1 cup macadamias5 Medjool dates, seeds removed, roughly chopped2 tablespoons cacao powder12 macadamia halves, extra

MethodPreheat oven to 180°C. Line a baking sheet with baking paper.

Place the macadamias and dates in the bowl of a food processor and process until thoroughly combined. Remove approximately half the mixture and set aside. Add the cacao powder to the remaining half mixture in the food processor and process to combine.

Take one teaspoon of the cacao mixture and one teaspoon of the lighter mixture in your hand and pat

together. Roll gently to combine and form a ball and place on the prepared tray. Press down slightly and place a macadamia half on top. Repeat with remaining mixture.

Bake for 5-7 minutes, until the base of the biscuit has just turned golden. Cool on the tray for 5 minutes before cooling completely on a wire rack.

These cookies are so good, you could mistake them for a chocolate and vanilla brownie! Macadamias pack these little morsels with healthy goodness and you can literally whip them up in minutes. Double the batch to have more on hand as they may not last long.

australian-macadamias.org

S M T W T F S

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30

SEPTEMBER S M T W T F S

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30

NOVEMBER

Small (pea-size) macadamia nutlets are beginning to form on the trees. Only 3% of flowers develop into mature nuts.

S M T W T F S

1 2 3

4 5 6 7 8 9 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28 29 30 31

OCTOBER

Labour Day (ACT, NSW, SA)Queen's Birthday (QLD)

Daily Saving Time starts

Halloween

SPICED AND SMOKED MACADAMIASMakes 2 cups

These macadamias with their smoky, spicy kick certainly pack a punch! Perfect for beer and BBQ o’clock, you can tailor to your own taste by creating your own herb and spice combinations.

Want more recipe inspiration?

Ingredients2 cups macadamias, whole1 teaspoon Korean chilli powder, or any chilli powder2 teaspoons maple syrup2 teaspoons salt

MethodDivide the macadamias evenly into 2 separate mixing bowls. To one, add the chilli powder, maple syrup, ¼ teaspoon of salt and 2 teaspoons of oil. Stir thoroughly to coat the macadamias with the mixture. To the second bowl of macadamias, stir through the rosemary, remaining salt and oil. Place all the macadamias, keeping the flavours separate, on a tray that can go on the BBQ - cast iron is ideal.

Preheat the BBQ to 250°C. Place a baking rack over the BBQ grill so that the tray will not come in direct contact with the grill (this will prevent them burning). Place the macadamia shells into a smoker box and close it. Place the smoker box into the BBQ and close the lid of the BBQ. Allow the macadamia shells to start smoking, about 15 minutes. Place the tray of macadamias into the BBQ and close the lid. Turn the BBQ down to about 150°C and let the macadamias cook slowly, stirring occasionally, for about 20 minutes. Turn the BBQ off and allow the macadamias to cool in the BBQ with the lid down for 20 minutes to increase the smoky flavour. Serve slightly warm or cool completely and store in an airtight container.

4 teaspoons vegetable oil1 tablespoon rosemary, finely chopped1½ cups broken macadamia shells

australian-macadamias.org

S M T W T F S

1 2 3

4 5 6 7 8 9 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28 29 30 31

OCTOBER S M T W T F S

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 31

DECEMBER

In the orchard, macadamias continue to develop and growers can begin to see how next year’s crop is shaping up.

Pictured: Grower Bruce Green

S M T W T F S

NOVEMBER

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30

Remembrance Day

Melbourne Cup Day (VIC)Recreation Day (TAS)

PAVLOVA WITH SEASONAL FRUIT AND CANDIED MACADAMIAS

Serves 12

Ingredients 6 egg whites¼ teaspoon salt1½ cups caster sugar3 teaspoons cornflour1 teaspoon white vinegar1 teaspoon vanilla extract

MethodPreheat oven to 150°C. Line a large baking tray with baking paper and sketch out a 20cm circle onto the paper.

Place the egg whites and salt in the largest bowl of an electric mixer and whisk until soft peaks form. Add ½ cup of sugar and beat for 1 minute before adding the next half cup and beating for another minute. Continue with the remaining sugar. When the last half cup of sugar has been added, continue to beat for 3 minutes. Remove the bowl from the mixer.

Combine the cornflour, vinegar and vanilla essence in a small bowl, stirring to remove any lumps. Stir carefully through the egg white mixture until just combined. Using a large spoon or spatula, spoon the mixture onto the tray, inside the drawn circle. Pile mixture on top of each spoonful and smooth to create the circular shape of a pavlova.

Place in the oven and immediately turn to down to 120°C. Bake for approx. 1-1¼ hours, or until the outside is a crisp shell and dry to touch. Turn off the oven, place a wooden spoon in the door so that it is slightly ajar and allow the pavlova to cool in the oven. It will most likely crack.

When completely cool, spread with whipped cream and decorate with fruit. Finish with the candied macadamias and serve immediately.

* Click here for candied macadamias recipe

Break away from the traditional ‘pav’ with this delicious variation. The cinnamon in the candied macadamias makes it taste like Christmas, while their crunchy texture perfectly complements the pavlova’s delicious soft centre, fresh fruit and cream.

300ml thickened cream, beaten until stiff peaks form250g fresh raspberries2 kiwi fruit, peeled and sliced½ cup candied macadamias* 5-10 mint sprigs

Want more recipe inspiration?

australian-macadamias.org

S M T W T F S

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30

NOVEMBER

S M T W T F S

31 1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

JANUARY 2021

In the orchard, macadamias are at the peak oil accumulation stage and need good sunlight and heat. They are about the size of a 10 cent piece.

S M T W T F S

DECEMBER

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 31

Christmas DayProclamation Day (SA)

Boxing Day (ex SA)

Boxing Day Holiday (ex SA)

Proclamation Day Holiday (SA)

Christmas Eve

New Year’s Eve

JANUARY

SEPTEMBER

JUNE

OCTOBER

JULY

NOVEMBER

AUGUST

DECEMBER

FEBRUARY MARCH APRIL

MAY

Summer iced ginger and maple tea with macadamia milk

Roasted mushrooms with sautéed spinach, rich tomato sauce and macadamia feta

Children’s sushi bowls with panko and macadamia chicken strips

Roasted beetroot and macadamia spread

Spiced and smoked macadamiasThree ingredient fudgy macadamia cookies

Mini morning macadamia breads

Pavlova with seasonal fruits and candied macadamias

Macadamia and strawberry chocolate hearts

Japanese cabbage pancake with macadamia tonkatsu

Triple layer vanilla, caramel and chocolate macadamia spread

Macadamia filled pastry roses

i

ii

i

i

ii

iAustralianMacadamias

AustMacadamias

@ausmacadamias

australian-macadamias.org

ausmacadamias