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While Australians often celebrate our own rich history of edible native botanicals, there’s only one native product that’s made a name for itself on the international commercial scene: the humble, but ever-popular macadamia nut. That’s right, macadamia nuts are not only our most popular native ingredient, but the only native Australian crop to be developed and traded internationally as a commercial food product. Here are four things you should know about the versatile and booming realm of this proudly Australian ingredient: They’re native to Queensland Native to the warmer climate of the north east coast of Australia, Aboriginal Australians have been consuming macadamia nuts as an integral part of their diet for centuries. But now that they have officially hit the big time internationally, macadamias are also grown commercially in warmer areas such as Hawaii and some South American countries. Macadamia nuts are a big industry Here in Australia, the macadamia nut industry is valued at over $200 million a year and employs thousands of people in regional areas. The export industry is the biggest growth area, with 70% of the Australian crop exported to over 40 countries – with Japan, Korea, China and North America being the biggest buyers of macadamias. They have high fat content Much like the beloved avocado, macadamia nuts are high in monounsaturated fats, also known as the good fats. Modern advice suggests a diet rich in protein and monounsaturated fats for the best body function. macadamia nuts are also a valuable source of nutrients and vitamins including Vitamin A, magnesium and iron, which all support proper organ function. Eating macadamia nuts can contribute to better heart and bone health, while also helping to reduce inflammation. They’re your dessert’s new best friend While they’re definitely delicious eaten raw and unflavoured, the creamy and slightly sweet taste of macadamia nuts makes them perfectly suited to your desserts. They make a great addition to your favourite cookies or try our Macadamia Brownies for a sweet treat that celebrates this nut. You can also finely crush them to use as a topping for cheesecakes or pralines, adding some tasty crunch to your dessert. … But they do have a savoury side Don’t think you’re restricted to just desserts when faced with a serving of delicious Australian macadamia nuts. In fact, this versatile nut can be transformed into a wide range of savoury recipes. Try crushing them up to use as a crumb on roasted fish, ground into a paste to make a macadamia nut hummus, or used to add flavour to your stuffing recipe when roasting a chicken. It’s time to celebrate the great Australian bush nut and make the most of our macadamias.

Rumour has it that nuts should get an entire rung of the food pyramid to themselves, with so much diversity in flavour, texture, colour and composition. And the one factor that ties them all together? They’re all delicious. Here are our 5 of our favourite popular nut choices and an exploration of each one – where they come from, what recipes they work best in, and why we like them so much:  Almonds In any collection, there is always a few odd ones out – and almonds are one of the most prevalent in the nut world. Why? Well, they’re not really nuts! They’re actually part of the stone fruit family – a pit or seed that grows in the middle of the fruit. But the flesh of the almond fruit isn’t delicious and meaty like a peach – instead, all the flavour sits in the kernel. Almonds are harvested when the fruits are ripe, naturally splitting open to reveal the almond seed inside. Once off the trees in Spain, California and Greece, they can be bought roasted, dry-roasted or raw, and the delicate but ever-present flavour profile is used in myriad savoury and sweet dishes – from marzipan, macaroons and almond flour cakes to delicious savoury crumbs and salads. Hazelnuts Unlike the fruity almond, the hazelnut is a ‘true’ nut, which falls from hazel trees in North America, Europe and Asia when ripe. It has a hard outer shell and contains a seed with a thin brown skin, which is often removed before cooking. They’re a little more expensive and harder to come by in some parts of the world, but well worth the addition to your pantry, well-loved for their versatile uses. Hazelnuts are commonly included in confectionary, particularly when making praline for chocolate truffles. In fact, most people commonly associate hazelnuts with Nutella, a chocolate-tasting hazelnut spread. But don’t be fooled by the spoonfuls of sugar! Hazelnuts will make your savoury dishes go down a treat too. Peanuts Yet another of our favourite crunchy delicacies is an imposter on the nut rung of the pyramid: the peanut is actually a bean or legume. But that doesn’t make it any less popular. Peanuts are used in a variety of savoury and sweet dishes – from satay sauces, smoothies, desserts and marinades to everyone’s favourite peanut butter sandwiches. Fun fact? Peanuts actually grow underground! They thrive in warmer climates, and are thought to have originated in South America. Now they’re grown all over the world, from Europe to Mexico, and provide an important source of nutrients in many developing countries. Cashews If you’ve never seen a cashew fruit, you haven’t lived! These strange apple-like delicacies grow in the warm climates of Africa, India, Vietnam and South America, and are thought to have first appeared in Brazil. And for every fleshy fruit, there is only one cashew seed, which is why they’re a little more expensive in the nut aisle at the grocery store. Cashews are creamy, soft and incredibly versatile in the kitchen. When soaked and blended, they make a delicious nutty cream – often used to make raw desserts and toppings. But they can also be eaten raw, tossed into salads and trail mixes, and added to your curries. Cashew fruits are even used to make jams and ciders in some parts of the world! Pine nuts Pining for nutty flavours in your dishes? Pine nuts are always a great choice – boasting one of the strongest flavour profiles in the nut world. The small seeds are harvested from pine cones around the world and are packed with fibre and protein. They’re most famed for the flavour punch they provide in traditional Italian pesto recipes, but are also used in a variety of salads, toppings, desserts and baked dishes. You don’t need that many pine nuts to get the best out of their flavours either! Why not try the bold flavours in our caramelised carrots and pine nuts recipe?

Preheat oven on CircoTherm® to 180⁰C. Place hazelnuts and almonds on the universal enamel tray and roast almonds for 10 minutes. Allow to cool. When cool, place nuts in a food processor and process until coarsely chopped. Transfer nut mixture to a bowl. Place the sesame seeds in a heavy based frying pan and toast over a medium heat until golden. Add to the bowl with the nuts. Add the coriander, cumin and chilli to the frying pan and cook over a medium heat until aromatic, about 2 minutes. Place the spices in a mortar and pestle and pound until finely crushed. Add the spices, pepper and salt to the nut mixture and mix well. Place dukkah in a flat dish to serve. Dip pieces of crusty bread into extra virgin olive oil and then press into the dukkah to coat. Dukkah can be kept for 1 month in an air tight container. Three ways to use dukkah in your cooking: While the traditional way of enjoying dukkah with crusty bread is delicious, it’s definitely not the only use for this delicious mixture. Here are three of our favourite ways to use leftover dukkah: Sprinkled over roasted vegetables Serve your salads or vegetables with a sprinkling of dukkah on the top for extra flavour and crunch. Roasted cauliflower in particular pairs beautifully with this recipe. Folded through dips Give your hummus an extra hit of flavour and texture with dukkah. You can either fold it through the dip as a surprise flavour hit, or sprinkle it on top to add more colourful, textural interest to your table. As a coating for fish or chicken Combine your dukkah with panko bread crumbs and use as a crispy coating for your favourite proteins. Fish and chicken pair beautifully with this recipe, with the flavour from the nuts adding a great earthy element to classic recipes.

If there’s one kind of meal that seems to appear in every country, culture and tradition all around the world, it’s the curry. And if there’s an ingredient that works well in curries every time, it’s coconut! A perfect ingredient to match and complement spicy flavours, coconut milk makes for some of the best curry recipes in our homes. Here are the NEFF kitchen’s favourite coconut curries from around the world, each one using an element of the rich, creamy, tropical fruit – perfect to warm your guests up on a cool evening, but light enough for any season. Choose your chillies wisely and crack open the coconut cocktails for a true curry feast: Chicken Korma Curry (India) Korma curries are notoriously popular, and well-suited to practically any hero ingredient, from vegetables, to chicken, to lamb. And what’s more – they’re full of creamy coconut milk! Try your hand at this delicious homemade spice mix, combining ground cashews with ginger, cloves, cumin, coriander, Garam Masala, turmeric, paprika and chilli. Add your delicious, creamy coconut goodness with chicken or vegetables and your Coconut Korma Curry, all the way from India, is sure to impress your guests. Cape Malay Coconut Curry with Apricots (South Africa) Cape Town is a melting pot of cultures – all with their own take on the humble curry. But the Cape Malay community (with a culinary that boasts a combination of Dutch and Indian influences) is famed for their spicy, sweet, complex curries. Often infused with dried fruits, a Malay curry is made from a spice base of star anise, cinnamon, bay leaves, Garam Masala, coriander, cumin, turmeric and ginger – perfectly encapsulating the picturesque, sunny shores of Cape Town and the bustling city behind. Seafood Thai Green Curry (Southeast Asia) Thai curries are creamy, light and packed full of flavour – plus, most of them hero coconut milk as their core ingredient. A good, hearty Thai green curry is a sure favourite if you’re entertaining families, as it can be made without too much of a chilli hit, appealing to younger palates or those who prefer flavour over spice. Toss in some fresh vegetables over a base of lemongrass, garlic, ginger, chilli, keifer lime leaves, coriander, cumin and turmeric, and tuck into a warm, creamy coconut feast. Get the recipe here. Caribbean Coconut Curry (Jamaica) Jamaica is renowned for its spicy recipes – from chicken jerky to delicious spiced fruits and cakes. But what could be more perfect for a dinner feast than a fresh coconut curry – straight from the sunny Caribbean islands? This Jamaican-inspired recipe is founded on a ridiculously easy paste of cashew nuts, curry powder and lime – add coconut cream, fresh island pineapple, vegetables and other ingredients to transport your guests to the green waters of Jamaica. Sri Lankan Prawn Coconut Curry (Sri Lanka) Sri Lankan curries combine a blend of rich spices (similar to Indian traditions) with the light coconut creaminess of a Thai recipe. Fragrant, fresh and balanced, this curry lifts the subtle flavours of prawns or other seafood perfectly with a mix of cloves, mustard seeds, curry powder, turmeric, ginger and tamarind. The sour notes from the tamarind balance out the addition of shredded coconut perfectly! Top tip: Add a side of coconut rice to your coconut curries Rice is the perfect addition to any curry dish, and while we’re on the topic of coconuts, you may want to whip up a few servings of delicious coconut rice! Packed full of nutrients and intense flavours, your guests will be reaching back into the rice bowl for second helpings every time. Find our coconut rice recipe here.

Preheat the oven on Circo Therm® Eco to 140⁰C. Place a wire rack on shelf level 2. Heat half of the olive oil in a large heavy based flameproof casserole or baking dish. Cook half the lamb shanks until evenly browned all over. Repeat with remaining oil and lamb shanks. Set shanks aside. Over a medium heat add the onion, leek and garlic and cook for 3 minutes or until onion is soft and golden. Add cumin, coriander, harissa, cinnamon and saffron and cook for 2 minutes or until fragrant. Add the white wine, orange zest and juice and continue to cook for a further 3 minutes. Add the apricot, dates, tomatoes and chicken stock and bring to the boil. Return the lamb shanks and stir to combine all the ingredients. Cover the lamb shanks and then place in the oven. Cook for 3 – 4 hours or until the meat is tender and falling off the bone. Remove from the oven. Carefully remove the shanks from the sauce. Over a medium heat on the cooktop, boil the sauce for 5-10 minutes to reduce and thicken. Skim excess fat. Return lamb shanks and cook for 5 minutes to ensure lamb shanks are heated through. Garnish lamb shanks with parsley and coriander. Sprinkle with dukkha and serve. For other popular lamb recipes try our: Spicy slow roasted lamb shoulder recipe Lemon ginger lamb ribs recipe Middle Easter lamb pizza recipe

If you’re serving multiple guests a delicious and beautifully cooked cut of lamb, you want them to enjoy every last bite. So rather than selecting a single sauce for lamb, why don’t you consider a homemade condiment buffet so your meal can revel in its full glory. The ultimate condiment buffet While some methods of preparation will naturally lend themselves to certain flavours, particularly if you’re using strong spices or herbs to flavour your cut before cooking, others can be complimented with a variety of sauces to bring out its natural flavours. Here are some of our favourite sauces to add to your condiment buffet when serving lamb: Mint yogurt Step away from the mint jelly with a refreshing mint yogurt, which pairs beautifully with spiced lamb meats as well as the lamb’s natural flavours. Combine Greek yogurt with finely chopped mint leaves, a teaspoon minced garlic and 1 tablespoon fresh lemon juice. Season with salt and pepper before serving. Gravy Make the most of the lamb’s natural juices by turning it into a flavour-packed gravy. Simply add 4 tablespoons plain flour and 3 cups of chicken stock to the drippings from your meat (add the stock slowly to properly combine), and stir over a medium heat on your cooktop. You can also sauté some mushrooms in the juices before adding the flour and stock for increased depth. Gremolata This Italian condiment is most commonly used as a final flourish on rich dishes like Osso busco but adds a fresh note to your lamb dish. It’s simple to make – just finely chop a bunch of parsley, mixing in 1 minced clove of garlic and the zest of 1 lemons as you work your way through the parsley with a knife. Tomato relish While you can absolutely buy your chutney from the store if you’re a little bit strapped for time, making your own will allow you to customise the flavours to your liking. Try our recipe here. Aioli Pull out the food processor and make this garlic aioli, which goes especially well with any potatoes you’re serving. Get your food processor whirring and add 2 egg yolks, 2 garlic cloves and 1 teaspoon of salt. Slowly add 1 cup of olive oil in a thin stream until the mixture forms a thick mayonnaise. For a little bit of extra kick stir through some lemon juice and a teaspoon of mustard.

For those wanting to enjoy either iteration of tomato soup, it’s important to know that the perfect serving is about more than just temperature. In fact, preparation and flavour are two of the biggest differentiators between these culinary cousins. What is Gazpacho? On the surface, Gazpacho is tomato soup served cold. However, the reality is that it is not only served cold, but is never cooked to begin with. This raw soup has its roots in Spain and Portugal in the 19th Century when red tomatoes were added to a traditional cold broth of garlic, olive oil, salt and vinegar, giving it the colour and flavour we have become familiar with. Perfectly suited to the warmer climates where it was popularised, Gazpacho has a strong flavour punch without the need to spend time in front of a hot stove. How to make Gazpacho While you might not need a stove to make traditional Gazpacho, you’ll find it easier to blend the tomatoes with a food processor for a smooth consistency. However, there are no real rules when it comes to this raw soup. Some people prefer it to be entirely smooth like a tomato soup, others reserve some crushed tomatoes to give it a little bit of texture. Similarly, you can also garnish your soup in a myriad of ways. From crushed almonds, finely chopped capsicum, herbs or cucumber, to more hearty options like hard boiled eggs or chopped ham, there is no wrong way to garnish your gazpacho. Ingredients (Serves 4) 100g of stale crusty bread 1kg ripe tomatoes 1 cucumber, peeled and diced 2 capsicums (1 red and 1 green), deseeded and diced 2 cloves of garlic, crushed 150ml extra virgin olive oil 2 tablespoons vinegar Salt and pepper to taste Your preferred garnishes (such as cucumber, mint, parsley, spring onion or ham) Method Soak your bread in water to soften. Remove and squeeze out excess water. Tear bread into pieces and place in your food processor. Add olive oil, tomatoes, cucumber, capsicum and garlic to the food processor. Blend until smooth, then slowly add salt and vinegar to taste. Stir well then cover and refrigerate. (For a smoother consistency, you can run the mixture through a fine sieve first.) Once chilled, serve with the garnishes of your choosing. Or when serving for guests, serve with a selection of garnishes so they can add their own. How to make hot tomato soup The flavours are mighty different, so if you’re craving a piping hot bowl of comforting tomato soup then this recipe will tick all the boxes for you. Ingredients 1kg tomatoes, diced 1 medium onion, finely chopped 1 stick of celery, finely chopped 1 small carrot, peeled and finely chopped 2 cups chicken or vegetable broth 2 tablespoons olive oil 2 bay leaves 2 tablespoons tomato paste A pinch of sugar Method Heat oil in a large pot until warm. Add onion, celery and carrot and stir until they are soft. Add your tomato paste a stir to coat all your vegetables. Pour in your chopped tomatoes, bay leaves and a pinch of sugar and pepper and stir to thoroughly combine. Put the lid on your pan and allow to simmer over low heat until the juice flows from the tomatoes (about 10 minutes), stirring occasionally. Pour in your stock liquid and stir through. Increase heat to high and bring to the boil. Put the lid on and turn the heat back down to low, to allow it to continue simmering for about 25 minutes. At the end of your cooking time, ladle your mixture into a blender (only until about half full), and pulse until smooth. Transfer to a new pot or bowl and continue until the whole mixture is smooth.

It’s no secret that the very best meals combine salty and sweet for a more well-rounded flavour profile. But while we’re accustomed to pairing pineapple and pear with our savoury dishes, for some reason berries often get left out. We have found three surprising ways to use your berries to make the most of this delicious season. 1. Summer berry salad Salads with fruit are far removed from a fruit salad. Playing off complimentary flavours and interesting textures, this summer berry salad is great on its own or served as a side dish at your next summer dinner party. Ingredients 2 slices whole-wheat bread 2 tbsp olive oil 1 romaine lettuce 1 portion rocket 40 g hazelnuts 120 g blackberries 100 g mild goat cheese Dressing 6 tbsp sunflower oil 2 tbsp raspberry vinegar 1 tsp mustard 2 tsp chopped, mixed herbs (chives, leave parsley, basil, thyme) Salt, a pinch of sugar, ground black pepper A bit of organic lemon zest Method 1. Cut the bread in small cubes and fry in a pan with two tablespoons of olive oil to become crispy croutons. Place aside. 2. Take of romaine salad leaves and rocket leaves, wash and dry in a salad drainer. 3. Fry the hazelnuts in the pan until dry and chop coarsely. 4. Wash and drip off berries. 5. Mix the dressing ingredients in a small bowl and season to your liking. 6. Gently mix salad and berries with the dressing. 7. Add pieces of goat cheese and chopped hazelnuts and garnish with herbs, bread croutons and lemon zest. 2. Berry salsa Tomatoes are great but they shouldn’t be the only thing you reach for when you want to make a salsa. This tangy berry salsa goes great with grilled chicken breast or fish. Ingredients 1 cup each of blueberries and raspberries 1 cup strawberries, quartered (and hulled) 1 tablespoon lime juice 1 tablespoon apple cider vinegar 1 tablespoon honey 1 tablespoon coriander, stems remove and finely chopped Method 1. Combine your berries in a bowl with coriander. 2. In a separate bowl, combine liquid ingredients. 3. Pour mixture over berries and toss to combine. 3. Berry sauce When serving meat, you’ll always be happy with a red wine jus or sautéed mushroom sauce. But trust us - once you try a balsamic berry sauce you just might be converted. Not only does this taste delicious, but it looks amazing on your plate as well. Ingredients ½ cup each blueberries and blackberries 1 tablespoon olive oil ¼ cup shallots, sliced ½ cup unsalted beef stock ¼ cup red wine 2 tablespoons balsamic vinegar 1 tablespoon unsalted butter Salt & pepper to taste Serve with steak and salad Method 1. After cooking your steak and putting it aside to rest, reduce heat in your pan to low. 2. Add your shallots and thyme and sauté until soft. 3. Stir in your berries, stock, wine and vinegar, then season with salt and pepper. 4. Bring to a simmer and cook for 10 minutes, until the sauce thickens. 5. Stir through your butter and season further if needed. 6. Serve drizzled over your steak and salad.

There’s nothing better than picking up a jar of homemade marmalade from a market stall. But with oranges in season, why not make a batch of your own! The great thing about marmalade is that it’s made using citrus which is high in pectin - a sugar found in the walls of plants that can be using as a gelling agent - meaning there’s no need to add additional gelling agents as you would for other fruit jams like raspberry or strawberry. Tips for making a great marmalade: Use good quality oranges: Good oranges is a great start to making a great marmalade so make sure you buy fresh ripe oranges that are free from blemishes. Because you’re using the skins, organic or chemical free oranges are best, but if not, be sure to give your oranges a good wash before use. Finely slice your oranges: The texture of your marmalade is just as important as the flavour so put your knife skills to good use and slice your oranges finely rather than dicing. Make sure your knife is sharp, so you keep the skins intact. Soften your orange peel: The process of cooking your orange peel is what releases the pectin allowing your marmalade to set. So make sure you cook your oranges thoroughly for around 4 hours before adding sugar. How to make marmalade: Marmalade is made from the juice and peel of citrus fruits boiled with sugar and water. For this recipe, use 4 oranges, 2 Litres of water and 1kg caster sugar. Step 1: Halve oranges and squeeze the juice into a large pan. Place the pips and pulp into a muslin cloth or bag, squeezing as much juice out as possible. Slice the remaining orange peel and pith finely using a sharp knife. Add to the pan along with the muslin bag and cover with water. Leave overnight. Step 2: Bring your pan to the boil then simmer on medium heat for 2-3 hours until the peel becomes soft and translucent. If the water level drops below the fruit, top it up with water so that the fruit stays well covered. Lower the heat and add the sugar. Once the sugar is completely dissolved then bring to the boil, skimming off any white froth that rises to the surface. Step 3: When the marmalade reaches 105C, turn the heat off and leave for 10 minutes. Once cooled, ladle into your sterilised jars, leaving 0.5cm gap at the top. Screw the lid on tightly and leave until completely cold. How to use marmalade: We all know marmalade is great as a spread on toast, but it’s also great as a glaze for meats, paired with cheese on a toasted sandwich or platter, in a salad dressing or on desserts. Here are a few of our favourite ways to use marmalade: In dressings: Marmalade is a fantastic ingredient to use in dressings due to it’s slightly tart yet sweet flavour. It’s great for salads that feature poultry like duck or chicken. For a simple marmalade vinaigrette, combine 2 tbsp marmalade with 1 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp Dijon mustard together with salt, pepper. For an asian flavour, use rice vinegar, sesame oil and fish sauce along with some fresh grated ginger! As a glaze: Marmalade is a quick and easy way to add flavour to white meat. Whether you’re cooking grilled chicken breast or pork, a simple marmalade glaze is all you need to dress it up. For a simple marmalade glaze, whisk together 1 cup chicken stock, 1/4 cup marmalade, 2 tsp balsamic vinegar and 1 tsp brown sugar. Then reduce in a frypan on medium heat for about 5 mins before serving. Marmalade is also delicious as a glaze on ham or roast chicken. Just bring a cup of marmalade and 3 tsp muscovado sugar to the boil and set aside to cool. Then brush the glaze over your ham or chicken half way through the cooking process. Finish in the oven until caramelised and crispy. As a spread: Marmalade is delicious as a spread on some fresh toasted sourdough but is also a great addition to toasted sandwiches. Our favourite are the classic ham and cheese toastie with marmalade spread. If you have a sweet tooth, marmalade makes a great spread over creamy desserts like pudding or panna cotta, or spread over fluffy pancakes or waffles with whipped cream!