Australia Day Trio of Macadamias

Ingredients

Recipe One: Roasted Macadamias with Australian Sea Salt and Wattleseed

100g raw macadamias
Australian sea salt
1 Tbs wattleseed

Recipe Two: Roasted Macadamias with Australian Honey and Lemon Myrtle

1 1/2 Tbs Australian honey
2 Tbs macadamia oil
1 garlic clove, crushed
1 tsp Australian sea salt
100g raw macadamias
2 tsp lemon myrtle

Recipe Three: Roasted Macadamias with Australian Pepperberry and Bush Tomato

100g raw macadamias
1 garlic clove, crushed
2 Tbs macadamia oil
1 Tbs bush tomatoes, roughly crushed
1 tsp of Australian pepperberry
1 tsp Australian sea salt

Method

Recipe One:

Preheat oven to 200 C.

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.


Roast macadamias in the oven for 10-12 minutes or until the macadamias are golden and fragrant.


Allow macadamias to cool completely before serving. Store in an airtight container.


Recipe Two:


Preheat oven to 180 C. Line a baking tray with non-stick baking paper.


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.


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.


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.

Recipe Three:


Preheat oven to 200 C.


Line a baking tray with non-stick baking paper.


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.


Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.

Credits: Australian Macadamia Society