Macadamia Nuts. What a weird topic to read about in the news. Among all the natural disasters happening in the world, how does a nut make it onto the feed? Well, Australia’s prominent macadamia nut industry is plummeting, especially through a pandemic-driven dent in sales, rising inflation, and production exceeding demand after increased plantings here and overseas.   

If you have never tasted a crispy, creamy macadamia kernel, or it has been a while, Australian growers say now is a critical time to go nuts! 

Australia’s 2023 harvest is about to begin and a record crop of 60 000 tonnes has been predicted.  

From a record high of $6.20 per kilogram paid in 2020, farmgate prices have tumbled to as little as $2.50 per kilogram late last year, and it is worried it could drop even lower.  

Macadamias represent less than 2 percent of global tree nut consumption and livelihoods have been staked on more people discovering how tasty and healthy they are. Australia and South Africa grow 50 percent of the global crop, followed by China, Kenya, the US state of Hawaii, Guatemala, Vietnam and Malawi.  

Currently, 80 per cent of Australian-grown macadamias are exported. 

Their oil is used for cosmetics and cooking, and the kernels are popular for snacks and as ingredients in confectionary products and health foods. 

Still, Macadamia maniacs are not too worried, as according to industry veteran Lindsay Byren “It’s a cyclic price rise and fall for purchasing nuts, and it will bounce back,”.  

However, if you are looking to support local macadamia farmers, look no further than cracking into a bag at home. A popular recipe including our native nut are white chocolate and macadamia nut cookies. You can buy them at Coles for $3.50 or make them by using the recipe below: 

Ingredients: 

• 125g butter, softened 
• 165g (3/4 cup) brown sugar 
• 1 egg, lightly beaten 

• 1 tsp vanilla essence 
• 150g (1 cup) plain flour, sifted 
• 160g (1 cup) self-raising flour, sifted 
• 200g CADBURY Baking White Chocolate, roughly chopped 
• 150g unsalted macadamia nuts, roughly chopped

Method: 

Step 1 –  

Line a baking tray with non-stick baking paper. Preheat oven to 175°C. 

Step 2 –  

Using an electric beater, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla essence and continue to beat until well combined. 

Step 3 –  

Fold in the plain flour and self-raising flour until just combined, then add the white chocolate and macadamias to form a chunky mixture. 

Step 4 –  

Place spoonfuls of the cookie mixture on the prepared tray and gently press down to flatten a little. Bake for 15-20 minutes or until golden brown. Remove from oven and set aside for a few minutes to cool slightly, then transfer to a wire rack to cool completely. 

Recipe from https://www.taste.com.au/recipes/white-chocolate-macadamia-cookies/8398bfdc-98b3-4ee8-9ae0-ab5fa96d5e86