Our Macadamia History
Australia's own Macadamia native nut tree has provided bush tucker to Australian aborigines for thousands of years along the north eastern coastline. Our indigenous
race found macadamia shell a hard nut to crack and bashed the shell with a mallet or rock to eat the sweet and highly nutritious nut seed inside.
In the 1850’s the subtropical regions of Australia attracted the attention of Europeans for the native evergreen macadamias’ glossy foliage and attractive flowers. The commercial value of the nut is credited to prominent Australian Scientist Dr John Mc Adam who European botanists reportedly named the nut in shell Macadamia in his honour.
 The first recorded commercial macadamia nut farm was planted on the north coast in the 1880’s and since the early 1900’s has grown to a major industry throughout the eastern seaboard of New South Wales and Queensland for supply of macadamia nuts and oil to both domestic and international markets. Macadamia are the only Australian native plant to be successfully developed as a commercial food crop.
Macadamia nuts are extremely nutritious and versatile and can be eaten raw, roasted or used in cooking. Macadamia oil has both culinary and cosmetic benefits far more beneficial than other oils and is much tastier with a distinct aroma.
Australia’s own natural macadamia products are naturally chemical free. Macadamias are a high energy food and contain no cholesterol and are trans fatty acid free.
The oils in macadamia contain the largest monounsaturated fats (the good ones) and the lowest polyunsaturated fats of all oils. The monounsaturated portion of oil contains oleic fatty acid plus the highest known level of palmitoleic fatty acid (17%) which is present in beneficial fish oil and may be nutritionally significant as research shows a positive relationship between palmitoleic acid and the fight against cancer and tumors.
Macadamia nuts and oil contain the most balanced ratio of Omega3 to Omega 6 and are rich in protein with naturally occurring vitamin E, B1, B2, B5, B6, Niacin, folic acid potassium, phosperous, magnesium, calcium, selenium and iron... Macadamias are a good source of protein, essential vitamins & dietary fibre and are very low in sodium.
Macadamias are a high energy food that not only taste great eaten as a raw nut kernel or dry roasted, they are good for you.
 Macadamias are used to enhance the flavour of cakes, confectionery, salads, roasts and casseroles. Macadamia oil natural flavour in pan frying fish, poultry, eggs, pancakes and French toast is highly recommended. The oil is use as a salad dressing on its own or as a key ingredient. Macadamia oil has a smoke rate 212o c making it ideal for pan frying, stir frying, tempura and wok cooking.
The crisp texture, delicate flavour long shelf life and health benefit versatility have made macadamia a popular choice as food, cosmetic and health supplement.
As a cosmetic oil macadamia is used effectively for aroma therapy massage having optimum therapeutic effect in conditioning and revitalizing skin.
It is recommended as an anti-aging moisturizer responding well to skin conditions including eczema, psoriasis and winter itch from dry skin and nappy rash and has pharmacist recommendation for baby skin.
An annual residue testing program taking random samples from all processors of macadamia nut confirms macadamias are free of chemical residue.
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