Australian Macadamias turn ordinary into extraodinary
With lives more hectic than ever, tasty and healthy snacks for our on-the-go lifestyles are a must and what better snack than Australian macadamias.
“Macadamia’s delicate flavour, versatility and crunchy texture make them a pleasure to eat on their own or added to your favourite recipe,” says Greg Anderson, Head Chef at Sugaroom restaurant, bar and lounge.
Greg Anderson is an expert on Australian cuisine having worked as Greg Norman’s private chef aboard his 210 foot yacht, ‘Aussie Rules’ and now owning and running modern Australian restaurants Sugaroom and Sails on Lavender Bay.
Anderson recommends turning your mid-morning snack into something more contemporary by adding some macadamia magic. Enjoy a twist on the Aussie favourite by adding macadamias to your Anzac biscuits or create a gourmet macadamia trail mix by combining raw macadamias, dried blueberries, craisins (dried cranberries), dried mango, shaved coconut and sunflower seeds. Simply mix and serve.
“Whether you’re making yourself a mid-morning pick-me-up or wowing your friends with amazing canapés, you can rev up your snack and entertaining recipes with Australian macadamias,” says Anderson.
It’s no secret Australians are known for their entertaining; from the famous Aussie BBQ, to family picnics and Saturday night drinks with friends. Success is determined by one thing; the food.
For Friday night drinks, don’t serve up the standard dips and crackers. Enjoy a boutique Australian beer such as James Squire Pale Ale or a Blue Tongue lager paired with Bruschetta with Macadamia Pesto and Roasted Red Capsicum or a Trio of Macadamias; roasted macadamias, chilli macadamias and macadamia Bombay mix.
If you want to make talk-of the-town canapés for those special occasions with friends, serve macadamia inspired canapés such as Wontons with Roasted Duck, Macadamias and Cucumber with Sweet Chilli Dipping Sauce or Beetroot, Goats Cheese and Macadamia Tart with Basil Orange Dressing. You can even dunk macadamias in white or milk chocolate for an indulgent after dinner snack.
These bite-sized beauties are not only deliciously moorish but jam-packed with goodness including the much talked about Omega-7 with their anti-aging and weight management benefits[1]. Macadamias are also rich in vitamins and minerals, such as B group vitamins, iron, copper, magnesium and manganese and are low in sodium.
And due to their high protein content a small handful per day of macadamias (7-8 nuts or 20g) will keep you satisfied between meals perfect for snacking on at work (desktop dining) and in the car (dashboard dining).
Unique to Australia, macadamias are the largest commercially farmed native food and largest indigenous food crop traded internationally.
Australian macadamias are available in supermarkets, green grocers and fine food stores nationally. Make sure you look for Australian Macadamias which should be labeled Australian Produce or Grown in Australia.
BACKGROUND INFORMATION:
Nutrition Information
Macadamia nuts (raw kernel): Per 20g serve1
- Energy: 615kJ
- Protein: 1.8g
- Fat (total oils): 15g
- Monounsaturates: 12.0g
- Polyunsaturates: 0.8g
- Saturated: 2.0g
- Carbohydrates (total): 1.6g
- Sugars: 0.9g
- Dietary Fibre: 1.3g
- Cholesterol: Nil
- Calcium: 12.8mg
- Potassium: 82mg
- Sodium: 0.4mg
1 Above relates to edible portion only. Variety and seasonal conditions may cause minor variations in above values. Source: Australian Government Analytical Laboratories
Selection
Macadamias are readily available in the nut or fresh food section of most all general grocery stores. The nuts should be light in colour.
Storage
Macadamias are stored in the refrigerator to keep them fresh and ‘crunchy’. Refrigerate unopened nuts in an airtight container up to six months or freeze up to a year. For optimal freshness once opened, store in an airtight container in the fridge and use macadamia nuts within two months. It will not make you sick to eat macadamias that have not been stored in the refrigerator and you will be able to tell if a macadamia has gone rancid as soon as you taste it basically the same principle as fresh fruit!
History
It is believed that long before Australia was mapped by European explorers, Aboriginal people would congregate on the eastern slopes of Australia’s Great Dividing Range to feed on the seed of two evergreen trees, one of which they called ‘Kindal Kindal’. In the 1850’s these trees were noticed by a British botanist Ferdinand Von Meuller and Walter Hill, the Director of the Botanical Gardens of Brisbane, Australia. The two men were struck with the majestic beauty of the specimens found growing in the rain forests of Queensland. A distinction was made between Macadamia integrifolia (smooth shelled) and Macadamia tetraphylla (rough shelled) which also produces a nut that is edible, although not as good for roasting as Macadamia integrifolia. The genus Macadamia was named after a prominent scientist of that time, Dr John McAdam.
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For further information, recipes or images, please contact:
Samantha Goodman or Laura Cario, IMPACT Communications Australia.
Tel: 02 9519 5411 or email samantha@impactcommunications.com.au or laura@impactcommunications.com.au
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