Ingredient of the week: the macadamia nut

by Macadamia nuts are arriving in their droves as the new season hits South Africa and Australia. A much underused but utterly delicious nut, the macadamia lends itself incredibly well to both sweet and savoury dishes.

They were discovered in 1828 by botanist and explorer Alan Cunningham near Brisbane, but it wasn’t until 1882 that the first commercial orchard was created. A relatively young edible addition to the Western diet then – but a hugely beneficial one.

Macadamias contain the most healthy polyunsaturated fats of any nut. The wise native Aborigine people had eaten a type of the nut found in the jungles for thousands of years.

They are yet to find large popularity over here, despite being used in many a professional kitchen. They are, however, fairly readily available in most supermarkets – so pop down to your nearest and give one of these delicious recipes a go.

Macadamia, confit duck and foie gras terrine, kumquat chutney
Seared scallops, Macadamia cream, fennel slaw, sauce vierge
Baked pollock with Macadamia crumb and braised fennel, tomato and caper dressing

Chicken and macadamia satay, asian orange salad and soya dressing