Macadamia (Macadamia integrifolia) trees are native to the subtropical rainforest areas of northern New Souith Wales and Queensland. They are now grown commercially in many parts of Australia and need a warm climate with good rainfall to reach their full potential. They typically take up to 5 years to bear fruit, so are a fairly long term investment.
The macadamia nut is probably the best known of Australian indigenous foods. Its wonderful flavour and high oil content make it a very valuable food source. Macadamia oil has one of the highest percentages of monounsaturates (84%), is cold pressed and cholesterol free. It has its own unique taste, unlike any other nut and the oil that is obtained from it retains this amazing taste. It's a good substitute for olive oil for salad dressings and gives a lovely flavour to stir fry vegetables when used in place of peanut oil.
Try rubbing a little garlic clove over turkish bread, before brushing with macadamia oil, lightly grill or pan fry and serve with vine ripened tomatoes for a healthy tasty treat. Macadamia nuts have many uses, they canít be beaten just as a nut to eat, but are also ideal for recipes that suggest the use of almonds or hazelnuts. 250ml bottle.