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Nuts about Aussie macadamias 

15/4/2016

24 Comments

 
Australian macadamia nuts by Liz Posmyk Good Things
Australian macadamia nuts
As mature Australian macadamia nuts fall to the ground across subtropical orchards in northern New South Wales and southern Queensland, growers are cranking up their mechanical harvesters and getting ready to gather the finest quality, best tasting macadamias in the world. 


Reportedly we're in for a cracker of a season. Aussies nutty for macadamias are in for a treat with the first forecast of the season sitting at 46,750 tonnes in-shell, representing a four per cent increase in production from 2015. 

Australia is the leading producer of macadamias in the world, producing more than 30% of the world crop. They represent one of Australia’s largest horticultural exports valued at around $120-130 million per annum. ​

Indigenous to Australia, macadamias are primarily grown along the eastern seaboard of northern New South Wales and Queensland, from Nambucca Heads in the south through to Mackay in the north. There is also small area under cultivation in Western Australia. 

These locations have all the perfect conditions for growing this native Australian nut because of all the factors influencing macadamia growth and productivity, temperature is the most important. Optimum growth occurs between 20-25 degrees Celsius.

The soil, too, has just the right mix of nutrients, and the consistent warm sunshine is loved by the trees as much the local growers who tend them. It is the combination of climate and the investment in research and development over the last 20 year that keeps Australia at the forefront of what has become a vibrant global industry.

Australian macadamia farms range from smaller orchards with 1,000 trees, to large operations with more than 300,000 trees.

Peter and I visited one of the farms in the Byron Bay Hinterland a while back and discovered that it can take 10 to 15 years before a macadamia tree reaches maturity and maximum yield. Mature trees grow to heights of between 12 and 15 metres, and have shiny dark green leaves. 

Macadamias are prolific producers with each tree bearing sprays (racemes) of long, delicate, sweet-smelling white or pink blossoms. Each spray of 40-50 flowers produces from four to 15 ‘nutlets’, which will eventually ripen into nuts. Flowering occurs in early spring with nuts forming in early summer and, by early autumn, clusters of plump green nuts appear. 

The nuts grow encased in a hard, woody shell, which is protected by a green-brown fibrous husk. Shell hardening takes place in early December followed by rapid oil accumulation in late December and January. Between March and September, the mature nuts fall to the ground and are harvested regularly with purpose built harvesters. 

Fortunately, when the nuts fall, their precious cargo is protected by an incredibly hard shell. The fibrous outer husk of the macadamia is removed within 24 hours of harvest to reduce heat respiration and facilitate drying. The husk material is usually recycled as organic mulch. 
​
Careful drying is a critical step in macadamia processing to maximise quality of the end product. At harvest the nuts have a moisture content of up to 30%. Drying can take up to three weeks and reduces the moisture content to around 1.5%. The kernel shrinks away from the inside of the shell and allows the shells to be cracked without damaging the kernel. 

Cracking machines have been developed to crack the tough shell of the macadamia without damaging the kernel inside. These machines have either a fixed blade and cutting blade, or a combination of rollers and a base plate to compress the shell.
A macadamia farm in the Byron Bay Hinterland, photo Liz Posmyk Good Things
A macadamia farm in the Byron Bay Hinterland, Australia
Mechanical macadamia harvester by Liz Posmyk, Good Things
Mechanical macadamia harvester
The climate is perfect for growing macadamias - photo Liz Posmyk, Good Things
Macadamias are grown in districts with sub-tropical climates

Macadamias have a completely unique creamy, buttery taste and soft crunch which make them a delicious food to snack on. 
​
They're a great cooking ingredient adding taste and texture to all types of dishes from salads to savoury and are best known for the luxuriousness they add to desserts. They are a favourite in the Good Things kitchen, in fact Peter and I are nuts about them. If you are interested, you'll find an assortment of delicious macadamia recipes here on my little blog.

Macadamias are also used in many other premium foods such as breakfast cereals, snack food bars, confectionary and ice-cream. Cold pressed macadamia oil is gaining popularity in Australian kitchens. It has a delicate flavor ideal for salads and a low flash point which makes it an excellent oil to cook with. Macadamia oil is also widely used in cosmetic and skin care products and is recognized by beauty care professionals for its exceptional skin enhancement qualities.
Australian macadamia nuts - take a peek inside
Let's take a peek inside an Aussie macadamia nut
Australia’s unrivalled investment in research and development, world-class farming practices, and commitment to clean, green production from seedling to serving, means that our macadamias are the best quality, best tasting macadamias in the world.

Image of the macadamia nuts above appears courtesy of Australian Macadamias. Information source media release. Photographs of the Duck Creek Macadamia Farm are my own. 

Tell me dear readers, have you ever visited a macadamia farm? Did you know that macadamias are indigenous to Australia? And what's your favourite way of enjoying them?
24 Comments
Laura | Tutti Dolci link
14/4/2016 05:45:47 pm

I love macadamia nuts, especially caramelized over ice cream! :)

Reply
Gary Lum link
14/4/2016 06:20:50 pm

All my life I've known them as Queensland nuts. Growing up my uncle and grandparents instilled in me the story of the origin of these wondrous nuggets and how Australia mistakenly allowed others to take them and grow them. So just as our 'mates' across the ditch have claimed the Chinese Gooseberry the Hawaiians have claimed the Queensland nut. At least unlike the people from New Zealand the Hawaiians were gracious enough to use the generic name for trade rather than try to claim it as a native of their own by giving it a local Hawaiian name.

Reply
Liz link
14/4/2016 06:48:12 pm

I had no idea what a huge crop these are for Australia. I remember taking a helicopter ride over the macadamia nut groves in Hawaii, but I was too busy being nauseous to learn the stats....LOL. Now I'm craving some mac nut cookies :)

Reply
Lorraine @ Not Quite Nigella link
14/4/2016 08:41:50 pm

I have visited a farm and it was fascinating! :D Love these nuts-Mr NQN cracks them with a brick!

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Tandy I Lavender and Lime link
14/4/2016 11:57:35 pm

Macadamia nuts are not my favourite unless roasted or turned into nut butter. They are grown here as many indigenous Australian plants have been planted in South Africa 😀

Reply
Helene D'Souza | Masala Herb link
15/4/2016 08:19:54 am

Hi Liz,
I just tried my first macademia nut the other day, I was super excited and had to think of you guys in down under. The trees are huge and gorgeous and who knew what the shell looked like. Would love to take some time one day and visit such an orchard, you are lucky Liz. :)

Reply
Zsuzsa link
15/4/2016 01:38:18 pm

No I have not visited a macadamia orchard before but I would like to eat my way through one. :-)

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John / Kitchen Riffs link
15/4/2016 02:40:10 pm

Black walnuts (which are found in some parts of the US) also have really hard shells that need brute strength to crack. Didn't know that was an issue with macadamia nuts. Love the flavor of macadamia nuts, but not often something I use. Rather expensive here, so they're a treat. Anyway, fun read -- thanks.

Reply
Francesca link
15/4/2016 05:21:14 pm

Lovely photo of Macadamia trees at Byron. And thanks for the links to all the recipes.

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Tania|My Kitchen Stories link
15/4/2016 06:27:58 pm

I love them. years ago I rented a house in a suburb of Sydney that had a huge tree in the yard. it was only when it started dropping these hard round nuts that I discovered it was a macadamia Tree. I collected some and smashed them with a brick and then realized what a haul I would have. So off I went to find a nut cracker and when I returned home the landlord had visited and taken every last one. I suppose if he had waited for the 10 years it takes for them to mature then he wasn't going to share them with anybody

Reply
Andrea
15/4/2016 06:52:09 pm

I never knew macadamia was indigenous to Australia Liz. When we had our house in Gordonvale FNQ we had a macadamia tree growing in the back yard, however, we moved to central NSW before we had the benefits of the fruit. Your post did bring back memories of childhood though travelling through coastal QLD and going to the Macadamia Farm which I think was on the Sunshine Coast if my memory serves me correctly.

Reply
Amanda link
15/4/2016 06:55:04 pm

I've heard how hard these tasty little morsels are to get into - but their creamy texture makes it so worth it!

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Simone Mason
15/4/2016 07:24:22 pm

Macadamias are a favourite at our place, Lizzie. Thanks for sharing.

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Bob Bennett
15/4/2016 07:25:06 pm

Great article, Liz. I took the wife and kids to a macadamia farm around the northern rivers area a while back.

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Zohra
15/4/2016 07:36:22 pm

Liz we have two macadamia trees at our place. My mum harvests them every year collecting buckets of them. Then she goes through the drying and roasting process over weeks so my oven is always full of trays of macadamias. Which is annoying when I want to bake till I think
Of all the creamy roasted nuts we get for breakfast ever morning as she cracks them with a little nutcracker!
We have sold this house and will sorely miss our macadamias!

Reply
Eha
15/4/2016 10:25:26 pm

If a macadamia grows in your climate: please plant one! For over 7 years had a property at Ocean Shores near Byron Bay and Mullumbimby and amongst some 60 other suitable trees planted a macadamia. They are meant to fruit in seven years: mine loved me enough to do so in four! Absolutely beautiful tree, gorgeous fruit: if it grows near you and you have space for a reasonably big one: plant tomorrow ;) !

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David link
16/4/2016 10:47:35 am

While there are no macadamia nut farms in Tucson, I was sent some fresh macadamias from a friend in California. I have never seen the show so hard in my life! We ended up having to use a hammer to open them. Glad you're going to have a better year!

Reply
Anna @ shenANNAgans link
16/4/2016 08:15:50 pm

So cool, I had no idea about most of the stuff you wrote about Liz, what a magical ball of goodness huh?! Also, your photos... wow. :) I have never visited a farm, I want to tho. I used macadamias in a slice a few weeks ago, the creaminess was incredible. :)

Reply
Janet aka Middle Aged Mama link
17/4/2016 08:32:10 pm

My grandparents used to have a macadamia tree, and as kids we loved nothing better than to sit on their driveway with a hammer or vice, to crack open and eat as many nuts as we could! YUM!

Reply
Fiona Ryan link
17/4/2016 11:48:50 pm

There was a huge macadamia tree in the block diagonally behind us where we got a ready supply but sadly, the owners cut it down a couple of weeks ago. I have no idea why and am very sorry for the wildlife that no doubt lived it it. Macadamia ice cream really is delicious.

Reply
Mary @ LOVE the secret ingredient link
18/4/2016 05:26:39 pm

I love seeing the process and background behind food, so this is great!

Reply
Eva Taylor link
18/4/2016 06:05:19 pm

What a lovely post, thank you for all the information on the macadamias. They are so expensive here that I find it impossible to cook or bake with them, wish they weren't though. The samples I have had are wonderful and flavourful.

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e / dig in hobart link
19/4/2016 07:52:28 pm

what a wonderful post. I love that the trees have moss on them - shows what a pure environment it is. they are, as you say, a versatile and very special nut :-)

Reply
maria
8/5/2016 11:46:53 pm

Chocolate coated....yummo!

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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