The taste, the shape and the texture of Australian macadamias combine to produce a totally unique sensory experience – an experience that is being discovered and enjoyed by more and more people every days.

Few nuts can match their universal appeal or their versatility. They are perfect as a snack, on breakfast, or in a meal. And their delicate sensory attributes mean they work with many different flavours – making them just as delicious in sweet or savoury dishes. A high-energy, natural whole food, macadamias taste great eaten raw from the shell or dry roasted. They can also be used to enhance the flavour of cakes, confectionery, ice cream, salads, roasts and casseroles. The possibilities are only limited by the imagination of the user.

So versatile are macadamias, that they can be found in up to seven aisles of the supermarket – from breakfast cereals to snack food, confectionary, ice cream and skin care. Of the many benefits associated with Australian macadamias, perhaps the greatest is that they taste so good while being good for you.

Interestingly, macadamias are the hardest nut in the world to crack – which is why they are almost always sold already shelled. You will find them in all good supermarkets, delis and health food stores.

For all the best macadamia recipes, click here.

Proudly Supported By

Supported by Hort Innovation and Macadamia Fund

This website has been partly funded by Hort Innovation, using the macadamia research and development levy and contributions from the Australian Government.