Australia Day Trio of Macadamias

Australia Day Trio of Macadamias

Roasted Macadamias with Australian Sea Salt and Wattleseed
Ingredients
100g raw macadamias
Australian sea salt
1 tablespoon wattleseed

Method
Preheat oven to 200˚C.
Prepare a baking pan by generously sprinkling it with sea salt. Add macadamias to the pan in a single layer. Sprinkle with wattleseed and more sea salt.
Roast macadamias in the oven for 10-12 minutes or until the macadamias are golden and fragrant.
Allow macadamias to cool completely before serving. Store in an airtight container.

Roasted Macadamias with Australian Honey and Lemon Myrtle
Ingredients
1 ½ tablespoons Australian honey
2 tablespoons macadamia oil
1 garlic clove crushed
1 teaspoon Australian sea salt
100g raw macadamias
2 teaspoons lemon myrtle

Method
Preheat oven to 180˚C. Line a baking tray with non-stick baking paper.
Combine honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until honey has melted and the mixture is well-combined.

Transfer the honey mixture to a large bowl. Add macadamias and lemon myrtle and stir until they are evenly coated with the honey, lemon myrtle mixture.
Spread macadamias on the prepared baking tray. Bake for 10-12 minutes, turning occasionally. Remove and set aside to cool completely before serving. Store in an airtight container.

Roasted Macadamias with Australian Pepperberry and Bush Tomato
Ingredients
100g raw macadamias
1 garlic clove, crushed
2 tablespoons macadamia oil
1 tablespoon bush tomatoes, roughly crushed
1 teaspoon of Australian pepperberry
1 teaspoon Australian sea salt

Method
Preheat oven to 200˚C.
Line a baking tray with non-stick baking paper
Toss macadamias, garlic and oil in a medium bowl to coat. Add bush tomatoes, Australian pepperberry and sea salt and toss well. Spread macadamias in a single layer on the baking tray.
Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.