Macadamia Magic

Image source: IN Noosa Magazine

“With the recent release of Nutworks ‘Chefs Pantry’ range, I’ve put together three recipes that incorporate their macadamia chips, macadamia butter and macadamia oil. Three great professional-grade products are now available to you at most independent supermarkets locally or direct from the Nutworks factory in Yandina.  I’ve also thrown in a couple of my other favourite native flavours into the mix.” – Matt

Macadamia Satay Chicken with Chilli Pickled Cucumbers


Marinated Chicken

  • 600gm chicken thigh, cut into strips
  • 1 clove garlic, crushed
  • 2 tbs soy sauce
  • 2 tbs brown sugar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp Chinese five spice
  • 2 tbs macadamia oil

Satay Sauce

  • 1 tbs macadamia oil
  • 1 clove garlic, sliced
  • 1 shallot, finely diced
  • 1 small red chilli, finely chopped
  • ½ cup macadamia butter
  • 250ml coconut cream
  • 60ml kecap manis
  • 30ml soy sauce

Pickled Cucumbers

  • 500 gm Lebanese cucumbers, finely sliced
  • 1 tbs salt
  • 1 tbs rice vinegar
  • 1 clove garlic, crushed
  • 2 tsp sambal oelek
  • 1 tbs sesame oil
  • 1 tbs castor sugar
  • 1 tbs sesame seeds, toasted
  • Fresh coriander and shallots to serve


  1. Mix together the garlic, soy, brown sugar and spices and toss the chicken through to coat.
  2. Thread onto skewers, cover and refrigerate until needed.
  3. Heat the vegetable oil in a small saucepan and fry the garlic, shallot and chilli until soft.
  4. Add the macadamia butter, coconut cream, kecap manis and soy, bring to the boil, then reduce heat and simmer for 5 minutes.
  5. Toss the cucumber and salt together in a bowl and allow to sit for 30 minutes.
  6. Stir together all of the other ingredients.
  7. Squeeze out as much water as you can from the cucumber with your hands and add to the pickling mixture. Mix gently until well coated, cover and refrigerate until needed.
  8. In a hot pan or on a bbq, grill the chicken skewers until cooked through. Coat in some of the satay sauce and arrange on a platter. Arrange the cucumber on top, garnish with fresh coriander and shallots and serve with the remaining satay sauce on the side.

Aniseed Myrtle Eggplant Chips with Macadamia Skordalia


Eggplant Chips

  • 2 medium eggplants, sliced into 1cm batons
  • 1 cup plain flour
  • 2 eggs
  • 1 cup milk
  • 200gm breadcrumbs
  • 1 tsp ground aniseed myrtle or ½ tsp fennel seeds, crushed
  • 1 lt vegetable oil for frying


  1. Whisk together the eggs and milk.
  2. Mix the aniseed myrtle and breadcrumbs together.
  3. Coat each piece of eggplant in flour, then dip in the egg wash followed by the breadcrumbs.


Macadamia Skordalia

  • 150gm macadamia chips, soaked in cold water overnight
  • 100gm sourdough, soaked in 1 cup cold water
  • 125ml macadamia oil
  • 1 clove garlic
  • 50ml lemon juice
  • 2 tsp salt  
  • Pinch white pepper
  • Handful fresh flat leaf parsley and lemon wedges to serve


  1. Strain the macadamias and squeeze any excess water out of the sourdough bread.
  2. Place both in a food processor with the garlic, lemon juice, macadamia oil and seasoning and blend until fine, adding a little extra water if necessary to make a thick smooth dip.
  3. In a medium saucepan, heat the vegetable oil to 180°C and deep fry the eggplant pieces 6 or 8 at a time until golden and crispy.
  4. Drain on absorbent paper and season with sea salt.
  5. Serve hot with a bowl of skordalia and lemon wedges with parsley.

Baked Lemon Myrtle and Macadamia Cheesecake


  • 150gm digestive biscuits, crushed
  • 75gm butter, melted
  • 500gm cream cheese
  • 150gm castor sugar
  • 3 eggs
  • 3 egg yolks
  • 1 vanilla bean, split and scraped
  • 2 tbs fresh lemon myrtle, very finely chopped, or 1 tsp powdered lemon myrtle
  • 30ml lemon juice
  • 200ml sour cream
  • 150gm macadamia chips, lightly roasted
  • 25gm icing mixture


  1. Mix together the finely ground biscuit crumbs and melted butter until well combined.
  2. Line a 23cm spring form cake tin with baking paper and press the biscuit mixture into the bottom of the tin. Place in the fridge to chill while you make the filling.
  3. Place the cream cheese, sugar and vanilla seeds into the bowl of a food processor and blend until smooth.
  4. Add the eggs and lemon juice and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds.
  5. Pour the cheese mixture into the tin.
  6. Bake for 40 minutes at 160°C or until firm in the centre.
  7. Whisk the sour cream until smooth and spread over the top of the cheesecake.
  8. Refrigerate until cold.
  9. Before removing from the springform tin, spread an even layer of macadamia chips over the top of the cheesecake
  10. Just before serving dust the top of the cheesecake with icing sugar.
About the Author /

[email protected]

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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