Macadamia nuts are also known as Australian nuts, Queensland nuts, as well as bush nuts. The nut originated from Australia but is now also commercially cultivated in Hawaii, California, South Africa, and some parts of South America.
Macadamia trees where originally grown for ornamental purposes. The macadamia tree grows to about 15 meters in height. In general, the tree reaches maturity and begins to produce fruit at around the seventh year of plantation.
150 Grams Pure Ground Almonds
50 Grams Finely Crushed Macadamia Nuts
200 Grams Soft Butter
200 Grams Sugar
20 Grams Plain Flour
1 Tsp Finely Grated Lemon Zest
Extra Macadamia Nuts (for the top)
200 Grams Flour
50g Ground Almonds
100 Grams Sugar
100 Grams Butter
Olive Oil & Balsamic Vinegar
Knob of Butter
Some White Wine
2 Sticks Fresh Garlic – chopped
4 Fresh Gbejniet (Local Fresh Sheep Cheeselets)
4 Tbsp Finely Chopped Macadamia Nuts
4 Tbsp Bread Crumbs
5 Tbsp Flour
1 Egg (Beaten)
Oil for Frying
Dip the cheeses in flour, then beaten egg, then a mix of breadcrumbs and macadamia. Fry in hot oil until golden (few minutes).
Serve with balsamic glaze, green leaves and chopped sun dried tomatoes.
German Rye Bread (cut into stars with a cookie cutter if desired)
Red Currant Jelly