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On Australian macadamias and making macadamia butter

23/9/2014

 
Australian macadamias by Liz Posmyk
This year's harvest of Australian macadamias is almost finished and the season has been a cracker, so make sure you pop some Aussie macadamias into the market basket when you go shopping this weekend.

The Australian Macadamia Society (AMS) has released the third crop forecast for the 2014 season and is confident the Australian crop is on track to hit 41,000 tonnes in-shell. 'Favourable conditions throughout the growing season and during harvest combined with improved yields on-farm have resulted in an increase in the forecast from 40,000 tonnes to 41,000 tonnes at 10% moisture,' AMS CEO, Jolyon Burnett, reported.

While previous seasons were affected by harsh weather conditions, the current crop is extremely good with perhaps the most abundant supply of nuts seen in recent years. 'Wet weather in SE Queensland and the Northern Rivers may delay some final harvest rounds, but this is not expected to adversely affect kernel quality.' Well that's certainly good news.

Did you know that 70% of the Australian macadamia crop is exported each year? As the leading producer of macadamias in the world, Australia contributes over 30% of the global crop and exports to 40 countries, including Japan, Europe and North America. According to the AMS, it's estimated that there will be a slight increase in nut in-shell shipments to China this year, up from 10,000 to 11,000 tonnes. This is a significant increase from the estimated 5,000 tonnes in 2013.

Interestingly, the macadamia is the only native Australian crop that has ever been developed and traded internally as a commercial food product. Today macadamias are the third largest Australia horticultural export. It's hard to image a land better suited to producing macadamias than the area where they first evolved 60 million years ago, that is, the north east coast of Australia. With  just the right soil, just the right climate and just the right group of dedicated growers, it truly is the natural home of the world's finest nut.

Macadamias contain a potent bundle of heart protective nutrients including ‘good fats’ (plant omega-3s and monounsaturates), plant sterols, dietary fibre and antioxidants like vitamin E and manganese. One handful of macadamia nuts provides one third of the recommended daily vitamin B1 intake, an important vitamin for releasing energy from food, and necessary for normal functioning of the heart and nervous system. 

 Stored correctly in an airtight container in the refrigerator or freezer, macadamias are perfect to keep on hand for pepping up a salad, adding a nutty crust to a fish, veal or lamb dish, and are perfect for adorning cakes and desserts. I love this macadamia, mango and almond torte; adore macadamia ice cream served in a wattleseed cone; and always add chopped macadamias to my ANZAC biscuits! What's your favourite? 

Please join me in an online cooking class and learn how simple it is to make macadamia butter with this video from the Australian Macadamia Society. 

A note to my treasured readers: this clip was originally published on my 'Market Basket' tab some time ago...  regular visitors may have noticed that I'm slowly but surely streamlining my site, moving to front-and-centre some particularly good things that were previously buried under other tabs. I do hope you won't mind. 

A note of thanks to Australian Macadamias for featuring me on their 'Friday Fan Quote'...  sharing my first experience with macadamia nuts. I still smile broadly when I think back to that delicious macadamia day in 1976 that I enjoyed with my co-worker friends.
Good Things writer, Liz Posmyk, shares her first experience with Australian macadamias

Tell me dear readers, do you love macadamia nuts as much as I do? Have you ever made macadamia butter? And do you remember your first experience with macadamias?
Maureen link
22/9/2014 12:28:55 pm

I do and they're so good for you too. When I lived in the states we could buy Hawaiian macadamias and I'll bet 80% of Americans think that's where they originated.

Lizzy
24/9/2014 11:34:26 am

Hi Maureen... interesting, isn't it : )

Laura (Tutti Dolci) link
22/9/2014 12:33:08 pm

I love macadamias! I've never made macadamia butter with them but I know I'd love it on fresh bread. As Maureen said, I'm sure most of us Americans believe they originated in Hawaii!

Lizzy
24/9/2014 11:34:56 am

Do you use macadamias in your baking, Laura? I love them too! xo

InTolerant Chef link
22/9/2014 04:14:19 pm

Where my parents live there are lots of macadamia producers and you can get wonderful buys from little roadside stalls. Some even have the most gorgeous nut butter and oil as well- yummo!

Lizzy
24/9/2014 11:35:20 am

Oh Bec, I am slightly envious of where your parents live now xo

David Scott Allen link
22/9/2014 06:05:13 pm

I love macadamia nuts and only once tried to crack one! Yowzer! They are hard! The macadamia butter looks wonderful - can't wait to try it! So gad you had a good season!

Lizzy
24/9/2014 11:35:49 am

They sure are, aren't they David! Stopping by to say hello to your poached pears very soon!

kellie@foodtoglow link
22/9/2014 09:59:58 pm

I want that bread oven. And the house. And the chap to make my bread. And a big bag of Australian macadamias. That's all for now. :-)

Lizzy
24/9/2014 11:36:14 am

It's a bit like that, isn't it Kellie... so gorgeous! xo

Tania @ The Cook's Pyjamas link
23/9/2014 12:37:23 am

My father-in-law would collect the macadamias that the birds dropped along his back fence, then 'seed' the back garden with them when he looked after my daughter. They would hunt for them together then crack them open with a pair of bricks he kept for that purpose. I love macadamias :)

Lizzy
24/9/2014 11:36:46 am

Oh Tania, what fun! I love them too : )

Gourmet Getaways link
23/9/2014 04:56:30 pm

Mmmm...that video was yummy! Glad I've seen how it's done. Your nut cracking corporate anecdote is hilarious, lol! Thanks for all the info, Liz!

Lizzy
24/9/2014 11:37:21 am

Glad you enjoyed it, Julie... now to make it, eh! We did have a fun day... and, my pleasure.

Helene D'Souza link
23/9/2014 11:04:53 pm

I have heard and read about this nut but I don't think so I have ever tasted one. The same thing happened to me when I got to know cashew nuts in Goa some 7 years ago. Nowadays cashews are my favorites. Now I really wonder how much I would enjoy the Australian macadamias.

Lizzy
24/9/2014 11:37:49 am

Helene, let me know if you would like me to post some to you xo

Mandy link
24/9/2014 10:27:48 pm

I am only starting to appreciate nuts - slow learner I am. :-)
Have a super day Lizzy.
:-) Mandy xo

Lizzy
25/9/2014 06:55:06 pm

Slow and steady is a good thing Mandy xo


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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