Fire up the BBQ, pull out the lawn chairs and make this silly season feel special by adding a helping of Australia’s healthy native nut to celebratory dishes for a unique, velvety-soft
crunch and delicious creamy, buttery flavour you just can’t beat in sweet and savory dishes.
Macadamia Banana Smoothie
1 cup skim milk
1/4 cup macadamia butter*
1 tablespoon oats
1 tablespoon honey
1/4 cup plain yoghurt
1/4 cup ice
crushed macadamias for serving
Blend all ingredients except for the crushed macadamias until smooth and pour into a glass to serve top with crushed macadamias.
Lamb, mint and macadamia sausage rolls
500g lamb sausage mince or remove the meat from lamb
1/2 brown onion, grated
1 garlic clove, crushed
1 zucchini, grated
1 carrot, peeled and grated
1 stick celery, finely chopped
1/2 cup fresh mint
1 tablespoon lemon zest
2 teaspoons Worcestershire sauce
1/2 cup macadamias, toasted and coarsely chopped
salt and pepper
2 sheets puff pastry, cut in half
sesame seeds for sprinkling
1 egg, (extra) lightly whisked with 1 tablespoon of water
Preheat oven to 200°C, fan-forced.
Line baking trays with non-stick baking paper. Place all the ingredients, except the pastry, extra egg and sesame seeds into a large bowl, season with salt and pepper and using your hands massage the ingredients together.
Place the lamb mixture along the long edge of the pastry half and brush the other edge with egg wash and roll to enclose leaving the ends open. Cut into half and place onto prepared trays. Brush
the tops with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden and cooked through.
2kg ground beef
11/2 teaspoon sugar
11/4 teaspoon salt
1/3 cup celery, finely chopped
2 tablespoons macadamia or olive oil
225g macadamias, crushed
Mix all ingredients together in a large bowl. Form hamburger
patties and bake or fry.
Serve on Turkish bread with rocket, tomato, roast beetroot,
caramelised onion and garlic aioli.