Australia Day Trio of Macadamias
Roasted macadamias with Australian sea salt and wattleseed
Ingredients:
100g raw macadamias
Australian sea salt
1 tablespoon wattleseed
Method:
1. Preheat oven to 200˚C.
2. Prepare a baking pan by generously sprinkling it with sea salt. Add macadamias to the pan in a single layer. Sprinkle with wattleseed and more sea salt.
3. Roast macadamias in the oven for 10-12 minutes or until the macadamias are golden and fragrant.
4. Allow macadamias to cool completely before serving. Store in an airtight container.
Roasted macadamias with Australian honey and lemon myrtle
Ingredients:
1 ½ tablespoons Australian honey
2 tablespoons macadamia oil
1 garlic clove crushed
1 teaspoon Australian sea salt
100g raw macadamias
2 teaspoons lemon myrtle
Method:
1. Preheat oven to 180˚C. Line a baking tray with non-stick baking paper.
2. Combine honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until honey has melted and the mixture is well-combined.
3. Transfer the honey mixture to a large bowl. Add macadamias and lemon myrtle and stir until they are evenly coated with the honey, lemon myrtle mixture.
4. Spread macadamias on the prepared baking tray. Bake for 10-12 minutes, turning occasionally. Remove and set aside to cool completely before serving. Store in an airtight container.
Roasted macadamias with Australian pepperberry and bush tomato
Ingredients:
100g raw macadamias
1 garlic clove, crushed
2 tablespoons macadamia oil
1 tablespoon bush tomatoes, roughly crushed
1 teaspoon of Australian pepperberry
1 teaspoon Australian sea salt
Method:
1. Preheat oven to 200˚C.
2. Line a baking tray with non-stick baking paper
3. Toss macadamias, garlic and oil in a medium bowl to coat. Add bush tomatoes, Australian pepperberry and sea salt and toss well. Spread macadamias in a single layer on the baking tray.
4. Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.
