Chunky Tomato Relish

Chunky Tomato Relish – Makes 4 x 350ml Jars


1.5kg vine ripened tomatoes
4 onions chopped into 1cm sized pieces
2 Tbsp salt
2 cups brown sugar
2  1/4 cups apple cider vinegar
1 green chilli, very finely diced.
1 Tbsp mustard powder
1 Tbsp curry powder


1. Cut a small cross into the skin on the bottom of each tomato and place in a large mixing bowl. Cover tomatoes in boiling water and soak until the skin cracks (about 10 minutes). Peel tomatoes and cut each tomato into quarters (or into six if the tomatoes are large).

2. Place tomatoes and onions into a non metallic bowl. Sprinkle over salt and mix through the tomatoes and chopped onions until just combined. Cover and set aside for 12 hours.

3. Drain off liquid formed and transfer tomatoes and onions to a large pot.
4. Add sugar, apple cider vinegar, and finely diced chilli. Mix together until well combined.

5. Bring the mixture to the boil then reduce heat to low and simmer for 90 minutes, stirring frequently. Remove the pot lid for last 30 minutes of simmering.

6. Meanwhile heat the oven to 120°C. Sterilise jars by placing 4 x 350ml clean glass jars and metal lids on a clean baking tray and place in the oven for 30 minutes. If using rubber seals, stand in boiling water for 5 minutes to sterilise.
7. Add mustard powder and curry powder to the relish mixture and stir. Continue simmering and stirring for 5 minutes.

8. Pack in to sterilised jars.

Pad Thai with Macadamias

Maureen’s Pad Thai with Macadamias – Serves 2


12 (about 150g) large raw prawns, tail on
100g tofu sliced (optional)
200g thick flat rice noodles
6 spring onions (shallots), sliced diagonally
150g bean sprouts
25g dry roasted macadamias, chopped roughly
2 eggs beaten with 1/4 tsp salt
3 Tbsp lime juice
3 Tbsp fish sauce
2 Tbsp brown sugar
3 Tbsp macadamia oil
2 Tbsp coriander leaves, chopped
Lime wedges to serve (optional)


1. In a large mixing bowl, soak the rice noodles in warm water for water for 15 minutes or until softened (using hotter water reduces the time for the noodles to soften). Drain and refresh under cold water, and drain again. Set aside.

2. Meanwhile, in a small bowl place the brown sugar, lime juice and fish sauce and mix until combined and sugar is dissolved. Set aside.

3. Heat 1 tablespoon of macadamia oil in a large non stick wok over high heat. Add beaten eggs and as they begin to set, gently scramble them and cook through.

4. Break the scrambled egg up into bite size pieces. Transfer to a clean bowl and set aside.

5. Return wok to stove and heat remaining the 2 tablespoons of macadamia oil over high heat. Add prawns and stir fry until they start to turn pink. Add tofu (if using) and continue stir frying until the prawns are pink and cooked through.

6. Add the noodles and the sugar, lime juice and fish sauce mixture and stir through until the liquid is nearly all absorbed. Add the spring onions, bean sprouts, and scrambled egg and stir through the noodles until just combined.

7. Serve on two plates, dividing the prawns evenly between the plates. Sprinkle over the chopped macadamia nuts and coriander, and garnish with lime wedges, if using. Serve immediately.

Moroccan Lamb Burgers

Moroccan Lamb Burgers with Macadamia Dukkah – Serves 4


500g minced lamb
1x100g jar of Sandy Creek Macadamia dukkah
4 hamburger buns
1 small onion finely sliced
3 Tbsp macadamia oil
2 large lettuce leaves
1 medium tomato sliced
1 medium carrot grated
1 jar tomato relish or chutney
1 bottle egg mayonnaise


1. Preheat oven to 100°C.

2. In a medium size mixing bowl place the minced lamb and dukkah and combine well.

3. Divide mixture into 4 equal portions and shape into a round burger patties. Make an indention in the centre of each pattie with your thumb to help stop patties from shrinking during cooking.

4. Heat a 1 Tbsp macadamia oil in a large non stick frying pan on medium heat. When hot, place each of the burger patties in the pan and cook for 5 minutes. Turn patties and cook for a further 5 minutes. Cut with knife to check the burgers are cooked through and transfer in a single layer onto a plate. Place in oven to keep warm.

5. Return pan to heat and add 1/2 Tbsp oil. Add sliced onion and cook until soft and brown. Divide cooked onions evenly on top of the lamb burgers and return lamb burgers and onion to the oven.

6. Wipe the inside of the fry pan out with paper towels and return the heat. Add half the remaining oil. Cut each of the hamburger buns horizontally through the middle. Add two of the burger buns (two tops and two tops) cut side down on the frypan.

7. Toast until crispy and brown and turn to toast the other side until brown.

8. Transfer buns to plates. Repeat with the remaining oil and remaining burger buns.

9. Spread tomato relish on the bottom of each burger bun. Top with lettuce followed by tomato and grated carrot. 

10. Place a burger pattie and onion on top.

11. Spread egg mayonnaise on the tops of the burger buns and place on top of the burger pattie and onion.

Macadamia Pesto

Makes approximately 1 cup or 250ml


100g dry roasted macadamias
1 cup tightly packed basil leaves, washed and dried
120ml macadamia oil
35g parmesan cheese, shaved (optional)
1/4 teaspoon salt


Food Processor


1. Start by measuring out all the ingredients.

2. Place basil, macadamia nuts, parmesan cheese, if using and salt into the food processor. Process on high until well combined, stopping to scrape down the sides a few times with a spatula. The macadamias should be ground down and the mix be the consistency of a thick paste.

3. Reduce the speed of the food processor to low and keeping the food processor running, slowly pour in the macadamia oil into the mix until combined.

4. Continue to run the food processor until well combined, stopping a few times to scrape down the sides with a spatula a few times.

5. Store in an air tight container in the fridge until required. It will keep in the fridge for up to two weeks. Use to make bruschetta, or combine with cooked chopped roast chicken to make macadamia chicken pesto sandwiches or wraps, and use with pasta and salad dishes.

Macadamia & Banana Pancakes

Makes 10 macadamia and banana pancakes


1 cup flour
2 Tbsp castor sugar
1 Tbsp tightly packed brown sugar
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/2 cup macadamia butter
1/4 cup mashed banana (about 1/2 ripe large banana)
1 cup milk
1 large egg (59g)
Macadamia oil for cooking
1  1/2 large bananas, sliced to serve
Maple syrup to serve
Cream or ice cream to serve


1. In a small mixing bowl place the flour, castor sugar, brown sugar, cinnamon, baking soda, baking powder and mix until combined. Set aside.

2. In a large mixing bowl, place the macadamia butter, mashed banana, milk and egg. Whisk with a fork until well combined.

3. Add the dry ingredients to the wet ingredients and stir through until just combined. Do not over mix as this will make the pancakes rubbery and tough. The resultant batter mix will be lumpy and there may be some swirls of macadamia butter. Heat the oven to 100oC and have an oven proof dish ready.

4. Heat a large non stick fry pan or skillet over medium heat and coat with macadamia oil. Drop 3 tablespoons of batter per pancake onto the pan, and cook until small bubbles appear on the surface of the pancake batter (2–3 minutes).

5. Flip the pancakes and cook on the second side for about 1–2 minutes or until browned and cooked. Transfer cooked pancakes to an oven proof dish and place in oven to keep warm. Repeat until all the batter is used.

6. Divide pancakes on to plates, top with sliced bananas and serve with maple syrup and cream or ice cream.

Macadamia and Lemon Shortbread Biscuits

With Christmas fast approaching these shortbread biscuits will make excellent Christmas gifts and stocking fillers but more importantly, are super yummy – so beautifully buttery and crumbly.

Makes 15–16 58mm Biscuits


225g butter at fridge temperature
225g or 1 1/2 cups plain flour
120g or 2/3 cup cornflour or potato flour/starch
100g or 1/2 cup castor sugar
Pinch of salt
75g or 1/2 cup dry roasted macadamias, chopped
1 tsp grated lemon zest
Extra plain flour to dust working surface


1. Preheat oven to 170°C (150°C fan forced). Line two baking trays with non stick baking paper or non stick baking sheets.

2. Chop the butter into pieces and return to the fridge while you measure the dry ingredients*.

3. In a large mixing bowl add the flour, cornflour/potato flour, castor sugar and salt and combine until well mixed.

4. Add the chopped butter to the dry ingredients.

5. Using clean hands, rub the butter into the flour mixture until it resembles breadcrumbs.

6. Add the chopped macadamias and lemon zest and mix through with a knife.

7. Turn the mixture out on to a flat floured work surface. Press mixture together to form a dough.

8. Knead the dough until smooth. If the dough becomes too wet because of the ambient temperature, place it in the fridge for a few minutes to firm up. Re-flour the work surface and form the dough into a flat disc 1cm thick.

9. Using a 58mm round cutter, cut biscuits from the disc and place on prepared baking trays**.

10. Re-form the disc with the off cuts and repeat step 7 until all the dough has been used. You should get 15 to 16x58mm (2 1/4″) shortbread biscuits.

11. Bake in oven for 30 minutes or until biscuits begin to brown, swapping the trays over halfway through. Remove trays from oven and cool biscuits on trays before serving.

Korean Fried Chicken with Macadamias

I’ve been a fried chicken lover from way back, and this is by far my favourite fried chicken recipe. Both my daughters have left home now, but whenever they return to the farm for a visit, they both request I make Korean fried chicken for them. Korean fried chicken is crispy, crunchy, sweet, spicy and tangy all at the same time – a very different type of KFC! In this recipe I have used chopped macadamias instead of the traditional peanuts. It may seem like there are a lot of ingredients and steps, but it’s well worth the time and effort.


2 Tbsp oil
4 cloves garlic, minced
1/2 tsp dried chilli flakes
1/2 cup rice syrup or corn syrup
1/4 cup soy sauce
1 Tbsp white vinegar
1 Tbsp brown sugar
1 teaspoon finely minced ginger
1/2 tsp salt
1/2 tsp ground black pepper
12 three joint chicken wings, washed and drained
2/3 cup potato starch or cornflour
4 cups canola or vegetable oil for deep frying
1 Tbsp sesame seeds
1/3 cup chopped dry roasted macadamias

1. Heat 2 Tbsp oil in a large non stick pan or wok over medium heat. Add the garlic and chilli flakes and stir with a wooden spoon until fragrant (about 30 seconds).

2. Add soy sauce, rice/corn syrup and vinegar. Stir to combine and bring to the boil. Let it bubble for a minute then add brown sugar. Stir to dissolve sugar and remove from heat and set aside.

3. In small bowl combine the ginger, salt and ground pepper and set aside.
4. Cut the tip of each chicken wing, then chop in half; placing the chicken pieces in a large mixing bowl to give 24 chicken wing pieces.

5. Add the ginger, salt and pepper mix and combine to coat all of the chicken pieces.

6. Place the potato starch or corn flour in a shallow bowl and one by one, dip 12 chicken pieces in to coat, pressing the wing into the powder to ensure it is tightly coated. Set aside. 

7. Heat 4 cups of oil in a large deep frying pan or wok (mine is 30cm diameter x 9cm deep) on high heat for 7 to 8 minutes. Test whether the oil is hot enough by dipping a test wing into the oil. If the oil bubbles, it is ready. Using tongs, carefully slide the first 12 chicken pieces into the hot oil one by one.

8. Cook for 12-14 minutes until they are a light golden colour. All the pieces need to be immersed in the oil, so carefully turn the pieces a few times to make sure all sides get cooked through.

9. While these chicken pieces are cooking, repeat step 6 to coat the remaining chicken. After 12-14 minutes, remove cooked chicken pieces from hot oil and place on paper towels to drain and rest.

10. Leaving the hot oil on the stove, using tongs carefully slide the second batch of 12 chicken pieces into the hot oil one by one and cook repeating step 8.

11. Leaving the oil on the heat, place the first 12 chicken pieces back in the hot oil again and cook, turning a few times until they are golden brown, and feel very crunchy through the tongs (about 10–12 minutes). Remove and place on paper towels to drain. Repeat with remaining chicken pieces until all the pieces have been cooked twice in the hot oil.

12. Reheat the sauce until it bubbles. Remove the pan from the heat and add the hot chicken pieces and mix well until all the chicken is coated in the sauce mixture. Transfer chicken to a large platter.

13. Sprinkle the sesame seeds and chopped dry roasted macadamias over the chicken and serve immediately. Have plenty of serviettes at the ready! In the unlikely event there are any leftovers, this chicken will remain crispy and crunchy the next day.

Macadamia Christmas Fruit Cake Baked in a Timber Box

Please note that you do not preheat the oven for this recipe, as the cake goes into a cold oven when using a timber cake box.

65g butter
1/2 cup milk
1/2 cup raw sugar
500g mixed fruit
200g glace cherries
1/2 tsp mixed spice
1/4 tsp nutmeg
30ml sherry or rum
1/2 tsp bicarbonate soda
1 egg lightly beaten
1/2 cup self raising flour
1/2 cup plain flour
1/2 cup raw macadamias (small halves or pieces)
1/2 cup raw medium size macadamia halves

Equipment: One 13 x 13cm seasoned timber cake box from the Timber Cake Box Company

1. In medium size saucepan place the butter, milk, raw sugar, mixed fruit, mixed spice, nutmeg and half the glace cherries. Combine over medium heat and stirring, bring to the boil. Turn down the heat to low and simmer for 5 minutes.

2. While the fruit mix is simmering, combine the sherry or rum and bicarbonate soda.
3. Remove fruit mix from the heat and let it cool slightly. Add the sherry/rum and bicarbonate soda mix to the fruit and combine. The mixture will froth up initially.

4. Transfer the mixture to a large mixing bowl and set aside to cool. (To speed things up I put it in the freezer and stir it every 5–7 minutes until cool).
5. Line the cake box with non stick baking paper. You can follow the instructions to line the timber box, but I found them to be too fiddly so I cut two 15cm wide pieces of a 30cm wide roll of non stick baking paper and placed the paper in a cross shape in the box with the long edges of the paper overlapping at corners.

6. Add egg, nuts and fold in sifted flours to the cooled fruit mixture and combine. The mixture will be thick.

7. Spoon into the cake into the lined timber box evenly and smooth top.

8. Place macadamia halves (face down) and remaining glacé cherries alternately over the top of the cake until it is completely covered.

9. Place cake on middle shelf of the oven and turn oven on to 150°C and bake for 45 minutes or until the top of the macadamias are just starting to brown.

10. Cover top with baking paper (I wrap a big piece of baking paper around the cake box) and continue to bake for another 45-50 minutes or until cooked and tested with a cake skewer and the skewer comes out clean or with only a few crumbs attached.

11. Cool cake completely in box before removing. If it isn’t all eaten first, then the cake will keep in an airtight container in the pantry for up to 4 months.  If it is a hot summer, it is best to store the cake in an airtight container and put it in the refrigerator.

Anzac Biscuits with Macadamias

Makes 16 Anzac biscuits

115g (3/4 cup) plain flour
100g (3/4 cup) dry roasted macadamias, chopped
165g (1-1/2cups) rolled oats
165g (3/4cup) caster sugar
45g (1/2cup) shredded coconut
1 tsp bicarbonate soda
2 Tbsp water
1Tbsp golden syrup
125g butter, chopped


  1. Preheat oven to 160°C. Line two large baking trays with non stick baking paper.
  2. In a small saucepan, bring the water to the boil and add the bicarbonate soda and golden syrup,
  3. While the butter mixture is cooling, add the flour, chopped macadamia nuts, rolled oats, sugar and coconut in a large bowl. Combine until well mixed.
  4. Add the cooled butter mixture to the dry ingredients and combine with a wooden spoon until well mixed.
  5. Roll a heaped tablespoon of mixture into ball (about the size of a golf ball) and place onto the lined trays. Flatten slightly with the back of a spoon. Repeat with remaining mixture leaving 4cm between each biscuit.
  6. Bake for 15–16 minutes or until golden biscuits, swapping the trays around halfway through cooking. Remove from oven and allow to cool on trays for 10–15 minutes before transferring to wire racks to cool completely before serving.

Macadamia Eton Mess

Macadamia Eton Mess – serves 4

500g punnet fresh strawberries
4 x 10g meringue nests
1 tsp icing sugar
300ml thickened cream
50g Sandy Creek dry roasted macadamias chopped


  1. Wash and hull strawberries. Cut into quarters and place in a large bowl.
  2. Crumble meringue nests over the strawberries.
  3. Whip the cream with icing sugar until stiff peaks form.
  4. Add whipped cream to strawberries and meringue nests.
  5. Add half the chopped macadamia nuts.
  6. Mix until just combined.
  7. Divide mixture into four glasses. Sprinkle over remaining macadamia nuts and serve immediately.