The Scoop on Macadamia Oil from Down Under

Let’s travel a bit with a fabs guest post by Australian dietitian, Emma Stirling, from The Scoop on Nutrition.

Enjoy, Robyn

What a pleasure it was being asked by Robyn to fill in again while she is off exploring more fabulous food finds in Europe.  Last time I told you about the adventures we had together during her visit to Australia and the Melbourne Food and Wine festival – check out the post and postcards here.   Today I want to share with you one of my favourite edible oils, a native to Australia and the perfect addition to your pantry.



Fat lot of good

Australia’s indigenous people would feast on the seeds (encased in a hard-shell) off a tree they called “Kindal Kindal”, but it wasn’t until the 1850′s, that the beauty of these  native rainforest trees with macadamia nuts, captured the attention of Europeans.

Macadamia nuts are now a successful export product of Australian recognised for the healthy monounsaturated fat content and studied for cholesterol lowering effects (1).  As you may know, the health story just keeps getting better for tree nuts since two major population research publications, the Nurses’ Health Study and the Physicians’ Health Study, found a relationship between nut consumption and decreased risk of coronary heart disease. Nuts have since been associated with a decreased risk of type 2 diabetes and yes, even healthy weight management.

But enough about health (I’m preaching to the converted I know), I’m sure you’re keen to hear about the taste and culinary applications?  Pick a pack of nuts and try this Macadamia and Lemon Crust for fish, add them to blanched green beans here or try Robyn’s delicious recipe for Orange Macadamia Nut Bread. But if you really want culinary magic, seek out cold pressed macadamia oil.


That’s nuts!

Australian macadamia nut oil is a golden, coloured gourmet oil with a nutty sweet taste. It’s perfect in salad dressings, marinades and as a table dipping oil. With a high smoke point of 210C/410F it can be used for high temperature cooking such as stir fries and even baking. It retains its unique flavour throughout cooking and will not burn.  My favourite is the award winning Brookfarm Premium Grade Macadamia Oil that is also available infused with Lemon Myrtle or Lime and Chilli.  You can purchase Brookfarm Macadamia oils widely in the USA – contact an international distributor here for details.

So why not try this treat, Wholefoods Market recipe for Macadamia Popcorn, or simply drizzle it around to your heart’s content?  Love to hear your ideas too? Are you nuts for macadamias? Or perhaps you even have a delicious macadamia nut recipe to share below?


Emma Stirling is an Australian Accredited Practicing Dietitian and editor of The Scoop on Nutrition – a blog by expert dietitians.  She would love to connect with anyone planning a trip down under or chat foodie finds anytime.

Twitter: @EmmaStirling

Blog: The Scoop on Nutrition

Facebook: The Scoop on Nutrition Page

References:

  1. Griel AE, Cao Y, Bagshaw DD, Cifelli AM, Holub B, Kris-Etherton PM. A macadamia nut-rich diet reduces total and LDL-cholesterol in mildly hypercholesterolemic men and women. J Nutr. 2008;138(4):761-7.

This entry was posted on Saturday, June 16th, 2012 at 11:34 am and is filed under Emma Stirling, Guest Posts, macadamia oil, Melbourne Australia, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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