Macadamia Sprinkles for just about Everything

Macadamia Sprinkles for just about Everything

Makes 1½ cups

 

Salads, meats, fish, avocadoes on toast…these sprinkle blends really do work with just about everything. Let your imagination go wild!

 

More than 650 growers of Australia's home-grown nut are cranking up their mechanical harvesters and gearing up to gather the best quality, best tasting macadamias in the world as mature nuts fall to the ground across subtropical orchards in northern New South Wales and southern Queensland.

There's nothing quite like indulging in our very own macadamias. With their velvety-soft crunch and creamy, buttery flavour, Australia's most versatile nut has a simple elegance that adds something special to any dish, and harvest is just another reason to enjoy its wonderful benefits.

Macadamias have one of the highest food sources of good fats around and are delicious way to include more nutritious -core' foods in your diet. So let's join talented growers in celebrating harvest with these new mouth-watering recipes!

 

Rosemary and Garlic Sprinkles

Ingredients
4 sprigs fresh rosemary, leaves only
4 cloves garlic, finely chopped
2 teaspoons salt flakes
1 teaspoon fennel seeds
½ cup raw macadamias, coarsely chopped
2 teaspoons macadamia oil

Method

Preheat oven to 180°C. Place all ingredients in a bowl and stir to coat with the oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.

Soy and Fresh Ginger Sprinkles

Ingredients
1 cup raw macadamias, coarsely chopped
5cm piece ginger, peeled, grated
2 teaspoons macadamia oil
1 tablespoon soy sauce
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 tablespoon sesame seeds
1 teaspoon Szechuan or pink peppercorns, crushed

Method

Preheat oven to 180°C. Combine all ingredients in a bowl and toss to coat with the oil and soy sauce. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray before transferring to an airtight container.

 

Dry Roasted Kale, Garlic and Chilli Sprinkles

Ingredients
4-5 kale leaves (flat or curly)
2 teaspoons macadamia oil plus 1 tablespoon extra
½ teaspoon salt
4 cloves garlic, chopped
2 red chillies, chopped (leaving seeds if you prefer a hotter mix)
zest of 1 lemon, finely grated
½ cup raw macadamias, coarsely chopped


Method

Preheat oven to 180°C. Remove stalks from the kale leaves and tear into 5-6cm pieces.

Place in a bowl and pour over 2 teaspoons of oil and salt. Using your hands, toss to coat the torn leaves. Place on a baking tray and bake for 5-10 minutes, watching very closely until the leaves are crisp. Be careful not to burn them but do not take them out if still soft.
Remove from the baking tray and set aside in a bowl.
Place the remaining ingredients in a bowl and toss to coat with the extra oil. Spread over a baking tray and cook for 10-15 minutes until the macadamias are golden, shaking occasionally to redistribute the mixture. Allow to cool completely on the tray.
Add the mixture to the kale leaves. Use your hands to crush the kale leaves together with the mixture until well combined.