With increasing focus on health and good nutrition Macadamia Nuts have found a place on international menus.
Australian Macadamias will add quality and taste to your dishes and snacks!

PEPPERED BEEF AND ROAST MACADAMIA SALAD	1/2 Cup of raw Macadamias 600g of fillet steak 2 Tablespoons of cracked black pepper 1/4 Cup of finely chopped Macadamias Macadamia Oil Salad: 1 Bunch rocket or mesclun 1 Cup finely sliced fennel (white flesh only) 1 Cup shredded red cabbage Dressing: 100ml Macadamia Oil 2 Tablespoons of red wine vinegar 1 Tablespoon of lemon juice (SERVES 4-6)	Roast the Macadamias in a moderate oven until browned. Trim steak of excess fat and brush with oil. Blend pepper and chopped Macadamias into coarse paste and press firmly onto the steak. Preheat barbeque, grill pan, or non stick pan to high, add a little Macadamia oil and sear fillet on all sides. Reduce to medium high for further 5 minutes or as desired. Remove from pan, cover loosely with foil and allow to rest for 10 minutes. Slice thinly. Arrange salad and Macadamias in center of plates placing steak around the outside. Whisk together dressing ingredient, spoon over the salad and meat. Season to taste.
PUMPKIN AND MACADAMIA SOUP	1 Tablespoon of Macadamia or olive oil 1/2 Cup roughly chopped macadamias 1 small white onion 1 Teaspoon grated ginger 3 Cups diced pumpkin 1 Apple (chopped) 3 Cups of chicken stock Natural yoghurt for serving Whole or halved Macadamias (roasted for garnish) (SERVES 4-6)	Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft. Transfer mixture to a blender and process until smooth and creamy. Serve in large bowls with a swirl of yoghurt and a few roasted macadamias tossed over for garnish.
MACADAMIA PEACH PARFAIT	1 Cup of raw or honey roasted macadamias (halves and pieces) 1 Cup of fresh ricotta cheese 1 Cup (250g) FRUCHE (try vanilla or peach and mango) 1 Teaspoon orange flower water or vanilla 2 Tablespoons icing sugar 3 Cups sliced fresh or canned drained peaches 1/2 Cup honey-roasted Macadamias (extra) (SERVES 6)	Using electric beaters, whip together the ricotta, fruche, orange blossom water and sugar until thick and fluffy. In parfait glasses, or a large serving dish, place a layer of the peaches, top with some of the ricotta mixture and sprinkle with the roasted macadamias, Repeat, making as many layers as desired and finishing with the ricotta. Sprinkle top with the chopped honey-roasted macadamias.
MACADAMIA AND COFFEE MARIZIPAN	2 Cups of chopped raw Macadamia nuts 2/3 Cup pure icing sugar 1/2 Cup castor sugar Few drops vanilla essence 1 egg white 1 Tablespoon premium granulated coffee OR 1 teaspoon of coffee essence 1 Cup of Macadamia halves (extra) (MAKES 40 Slices)	Blend the chopped macadamias, sugar and vanilla in a food processor until well combined, Gradually add enough egg white to bind to a coarse paste. Remove half of the mixture, knead lightly and press into a 24cm square tin. Add coffee to remaining mixture and process until smooth. Roll out to size of tin and gently ease over top of nuts pressing down gently with hands. Cover with plastic and refrigerate at least 30 minutes before cutting into bite-sized pieces.