Raw Macadamias

You just can’t beat a handful of our deliciously crunchy yet creamy macadamia nuts. Grown in the regions of Northern NSW, our macadamias are second to none in quality and freshness.

Macadamia’s are native to north eastern Australia and are grown in many places along the east coast. Macadamia’s shells are the hardest to crack but it is worth the effort as the nut itself is large and round with a great flavour.

They are full of healthy fats, mainly mono-unsaturated fats and contain no cholesterol. They have more oleic acid than olive oil, which is the type of fat the brain needs in high amounts and also contain palmitoleic acid. This type of fat can increase insulin activity and inhibit damage to the pancreatic cells that secrete insulin by reducing inflammation.

Macadamia’s are a rich source of protein as well as dietary fibre and manganese and are a good source of iron, B1, B3, B5, B6, riboflavin, calcium and magnesium. They contain Vitamin E plus flavenoids both of which are important anti-oxidants that the body needs to protect tissues and cells from damage.

Overall, macadamia’s are a delicious and healthy snack. Great for making pesto, especially in combination with parsley and great crushed into salads or toasted as a tasty addition to breakfast cereals.