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Macadamia Trees are native to
eastern Australia (seven species).
They are small to large evergreen
trees
growing to 2–12 m tall. The leaves are
6–30 cm long and 2–13 cm broad, with an entire or spiny-serrated
margin. The flowers
are produced are white to pink or
purple. The fruit (nut) is encased in a
very hard shell.
Common names include Macadamia, Macadamia nut, Queensland
nut, Bush nut, Maroochi nut, Queen of Nuts and
bauple nut; Indigenous Australian names include gyndl,
jindilli, and boombera.Macadamia Oil is a golden coloured gourmet oil with
the nutty sweet taste of Macadamia Nuts and is regarded as one of the
healthiest edible oils in the world. Being cold pressed, it contains no
additives and has not lost any of its nutritional values.
Macadamia Oil tolerates high temperatures with a smoke point above
200° C and a flash point at 252° C.
The nutty, sweet aroma enhances natural food flavours. It is an
essential ingredient for salad dressings, stir-fries, baking and
pan-frying. Try it as a delicious dipping oil or serve with your
favourite dukka.
Wild Pepper Mayonnaise
Blend 2 egg yolks, 1 teaspoon
Outback Pride Pepperleaf and Honey Mustard, 1 tablespoon of Lime or Lemon Juice, 185 ml Oz Tukka
Wild Pepper Oil and a teaspoon of
honey (to taste).
Lemon Myrtle Dressing
(Use on salads, chicken or fish)
INGREDIENTS
400ml white wine vinegar
1/2 teaspoon
salt
2 teaspoons castor sugar |
2 teaspoons Ground Lemon Myrtle
1/2 teaspoon Ground
Mountain Pepper
600ml Oz Tukka Macadamia Nut Oil |
- Combine the vinegar, salt and
sugar in a pot and heat gently until the sugar has dissolved.
- Remove from heat and add the lemon myrtle and mountain pepper. The heat
will help the release the natural oils in the lemon myrtle and mountain
pepper.
- Once the mixture is cool, slowly whisk in the oil.
- Keep refrigerated and remember to shake well before using
Native Pesto (serve with
bread sticks or toast or pasta)
INGREDIENTS
1/2 cup raw unsalted Macadamia nuts or
cashews
1/2 cup parmesan cheese
400ml Oz Tukka Macadamia Nut Oil | 1 cup fresh
chopped basil leaves
1 cup fresh chopped parsley
1 teaspoon Mountain
pepper
1 teaspoon Ground Kutjera |
METHOD
- Blend the nuts, parmesan and 50ml of the oil.
- Add the remaining
ingredients and blend to a chunky paste.
Wattleseed Macadamia Wild Fruit Dairy
Free Muffins
Make
up OzTukka Wattleseed Macadamia Muffin Mix as
per instructions. I
used Free Range Eggs and Oz Tukka Natural Macadamia Nut Oil. Half
fill muffin pan with mix and place a teaspoon of Outback
Pride Australian Wild Fruit (minus the syrup) on
top. Bake as per muffin pack instructions.
Lemon
Myrtle Cheesecake topped with Quandong Dessert Sauce
Preheat
oven to 180C.
In a food processor mix 10gm Ground Wattleseed, 1 cup plain
flour, half cup sugar, one cup macadamia nuts, 120ml Oz Tukka
Rainforest Macadamia Oil, 2
tablespoons water. Then press into the bottom of a greased baking dish
and bake for 15 mins.
Allow to cool.
Blend
10gm Ground Lemon Myrtle, 500gm
cream cheese, 1 cup sugar until smooth then add 3 large free range
eggs. Beat until mixture is fluffy. Pour into cooled crust and then
bake for 20 minutes or until set.
Down Under Banana Cake
Banana
Cake made with
Macadamia Nut Oil infused with Lemon Myrtle and Ginger plus Ground Wattleseed , served with
fresh cream and Outback Pride Australian Wild Fruit In Syrup
Blend
one and half cups sugar with half cup of Oz Tukka Rainforest Macadamia Nut Oil.
Beat in 2 eggs, a cup of mashed banana and a heaped teaspoon of Wattleseed.
Then add 250gm plain flour, 2 teaspoons of baking
powder and a half cup of Rice Milk.
Bake for 45 mins
at 180C
BUSH DUKKA
Ingredients:
1 pkt OZ TUKKA Tukkah Dukkah
Turkish or Continental bread cut in mouth size portions
200ml Oz Tukka Rainforest Macadamia nut oil
or Oz Tukka Wild Pepper Macadamia Nut oil
Method:
- Place each ingredient in a bowl
- Take the bread and dip in the oil then the Dukka
TIP:
• Add 2 tablespoons of Tukkah Dukkah to 150gm chicken mince or crocodile meat (ask your butcher you could be surprised) and roll into balls lightly spray
with oil and bake on a tray in oven for 12 minutes on 180C oven.
• Mix Dukka with a little Rainforest Macadamia nut oil to make a paste and paint on fish and bake, or wrap in foil and BBQ
• Sprinkle on salads
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