Having a ball at the Harris families macca farm
Getting up in the dark, at 5am, to go and play at the Harris families orchard (Piccadilly Park) a 200 acre macadamia farm in Northern NSW, was worth it.
Rex & Lynette Harris
The Today Show was in town and Steve the weather man was doing crosses from the farm. Of course we had to showcase the many ways you can use macadamias in every day cooking.
You can watch the quick segment on youtube. It was a miracle that they got away without me saying a word…it was a challenge!
Here are the recipes for the Australia Day Trio of Macadamias, they were not only featured on The Today Show they are in The Australian Macadamia Society 2012 calender for January, of course. Enjoy!
Ausralia Day Trio of Macadamias
AUSTRALIA DAY TRIO OF MACADAMIAS
Roasted Macadamias with Australian Sea Salt and Wattleseed
100gms raw macadamias
Australian Sea Salt
1 tablespoon wattleseed
Preheat an oven to 200°C fan forced.
Prepare a baking pan by generously sprinkling salt across the bottom. Add the macadamias to the pan in a single layer, and sprinkle over the wattleseed and generously sprinkle more salt over the macadamias.
Roast the macadamias in the oven for 10 to 12 minutes or until the nuts are golden and fragrant.
Allow the macadamias to cool completely before storing in an airtight container.
Roasted Macadamias with Australian Pepperberry & Bush Tomato
100gms raw macadamias
1 garlic clove, crushed
2 tablespoons macadamia oil
1 tablespoon bush tomatoes, roughly crushed
1 teaspoon Australian pepperberry
1 teaspoon Australian salt
Preheat oven to 200°C. Toss macadamias, garlic and oil in a medium bowl to coat. Add the bush tomatoes, Australian pepperberry and salt and toss well. Spread macadamias in a single layer on a baking tray lined with non-stick baking paper.
Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before storing in an airtight container.
Roasted Macadamias with Australian Honey & Lemon Myrtle
1 1/2 tablespoons honey
2 tablespoons macadamia oil
1 garlic clove, crushed
1 teaspoon Australian sea salt
100gms raw macadamias
2 teaspoons lemon myrtle
Preheat oven 180°C. Line a baking tray with non-stick baking paper.
Combine the honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until the honey has melted and the mixture is well combined.
Transfer the honey mixture to a large bowl. Add all the nuts and lemon myrtle and stir until they are evenly coated with the honey, lemon myrtle mixture.
Spread the macadamias on the prepared baking tray. Bake for 10-12 minutes, turning occasionally. Remove and set aside to cool completely before serving.
Note
- These nut mixtures can be stored in an airtight container for up to two days.
