Macadamia Nuts

Macadamia nuts are one of the few native Australian food plants to become a major commercial crop. The kernel is round, pale, and exceptionally creamy, with a rich, buttery flavour and a satisfying crunch that softens to a smooth, almost melt-in-the-mouth texture. They’re one of the most calorie-dense nuts, owing to their very high oil content.

Originally gathered by Aboriginal Australians — who knew them as kindal kindal or bauple nut — macadamias were commercialised in the late 19th century, with Hawaii becoming an early major producer. Today, Australia is one of the world’s largest growers, with orchards concentrated in Queensland and northern New South Wales. They’re a premium nut worldwide, reflected in their price.

Macadamias are excellent eaten raw or roasted as a snack, and they’re a natural fit for baking — particularly in white chocolate macadamia cookies, a modern classic. They also appear in savoury dishes, salads, pestos, and as a crunchy coating for fish.