Nutworks Macadamias: The Range, Flavour by Flavour

Macadamias are Australia's own nut. They grow wild in the rainforests of south-east Queensland and northern New South Wales, and they are still farmed in the same country today.

Nutworks grows, roasts and packs macadamias on the Sunshine Coast in Queensland. Here are the Nutworks flavours we stock, and what to do with them.

About Nutworks

A macadamia tree takes about five years to start producing nuts worth harvesting. Nutworks' growers keep native bee hives on their farms to help with pollination, then collect the nuts once they fall, remove the husks and send them to be cracked, roasted and flavoured.

The range comes in two forms. The 75g pouches are roasted kernels, ready to eat. The 200g pouches are nuts still in the shell, for cracking at the table.

The 75g flavoured macadamias

Roast and Salt. The classic. Roasted until golden, lightly salted. If you only buy one, buy this.

Rosemary and Sea Salt. Herby and savoury. Very good with a cold glass of white wine.

Manuka Honey. A light honey glaze. Sweet without being a lolly. Good on a cheese board next to blue cheese.

Wasabi. A sharp, nose-tingling kick. The one to put out with beer.

Salted Chilli. Warm rather than fiery, with salt to balance it.

Finger Lime and Jalapeño. Citrusy and green, with a little heat. Finger lime is a native Australian citrus, so this one is about as local as a snack gets.

Macadamias in the shell

Macadamia shells are famously hard, but cracking them yourself is half the fun, and nuts roasted in the shell stay fresher for longer.

• Easy Cracks Vanilla are bathed in vanilla and dry-roasted in the shell. Sweet, fragrant and very moreish.
• Roast and Salt in the shell is the savoury version.

A bowl of these on the coffee table at Christmas keeps people busy. Our guide on how to crack macadamia nuts covers the trick.

What to do with macadamias

They are good straight from the pouch, but they are also a cooking nut. Their high oil content makes them creamy and rich.

• Macadamia dukkah, for dipping bread into olive oil.
• Salted chilli macadamia satay sauce, for noodles, skewers and dipping.
• A Christmas drinks board with truffle chips and macadamias, which takes ten minutes to put together.

For more ideas see macadamias do more than sit in a bowl.

How to store macadamias

Because they are so rich in oil, macadamias can go rancid if they sit open in a warm kitchen. Once a pouch is open, seal it or tip the nuts into an airtight jar and keep them somewhere cool. In a hot Australian summer, the fridge is the safest place. In-shell nuts keep longer, because the shell protects them.

Nutworks as a gift

At 75g, the pouches are a good size for stockings, Secret Santa and place settings. Three or four flavours together make a small gift on their own, or add them to a Christmas grazing table.

Shop the full Nutworks range, or browse our gourmet snacks and confectionery.