Green Farms Nut co

• 30g (1/4) cup roasted macadamias, chopped, plus 1 tablespoon extra, to serve
• 1 birds' eye chilli, deseeded and chopped
• 2 teaspoons grated ginger
• 1/4 cup mint leaves, firmly packed
• 3/4 cup coriander leaves and stems, firmly packed
• 2 teaspoons brown sugar
• 2 teaspoons fish sauce
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1 lebanese cucumber thinly sliced
• 65g (1 cup) bean sprout shoots, trimmed
• 1 small red capsicum, deseeded and cut into strips
• 3 green shallots, trimmed and thinly sliced diagonally

Pesto: place 1/4 cup macadamias, chilli, ginger, mint and coriander in a food processor and process until finely chopped. Add sugar, fish sauce, lime juice and oil and process until well combined. Season to taste. Set aside.

Rinse scallops then cut flesh from shell. Set flesh aside. Wash half of shells and dry well. Discard remaining shells. Combine cucumber, bean sprouts, capsicum and shallots in a large bowl and toss lightly to combine. Divide salad among cleaned shells. Heat a large non-stick frypan on high heat. Add oil and swirl around in pan. Add scallop flesh and cook for 1 minute each side, or until golden and opaque. Place 2 cooked scallops on each shell of salad. Drizzle with Macadamia & Coriander Pesto and sprinkle with remaining macadamias. Serve immediately. Serves 6.

• Recipe & photo courtesy of Australian Macadamia Society

• Butter or oil, for greasing
• 1 cup brown sugar
• 2 eggs
• ½ cup maple syrup
• 2 cups self-raising flour
• 1 teaspoon ground cinnamon
• 150g macadamia nuts, coarsely chopped
• 1 teaspoon bicarbonate of soda
• ¾ cup buttermilk
• 2 large apples, peeled and chopped
• Crème fraiche or mascarpone to serve

Topping:

• 20g unsalted butter
• 2 tablespoons brown sugar
• 2 large apple, unpeeled, cut into 24 wedges
• 100g macadamia nuts, coarsely chopped

Pre-heat oven to 180C and grease a 12 cup muffin tray. Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth. Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts. Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple. Fold in gently until just combined. Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean. Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool.

Topping: Place butter and brown sugar in a small saucepan and heat gently until melted. Add apple wedges and cook until soft and syrup is thick and smooth. Add chopped macadamia nuts and stir to coat in syrup. Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.

• Recipe & photo courtesy of Australian Macadamia Society

• 1 tablespoon gelatine
• 4 tablespoons water
• 1 tablespoon dark Rum or brandy
• 180g white cooking chocolate, broken into pieces
• 3, 60g eggs separated
• 1/2 cup castor sugar
• 300ml carton pure cream
• 150g (1 cup) lightly roasted macadamia halves, chopped medium fine

Grease 6, 3/4-1 cup plain moulds with light oil. Set aside. In a small saucepan, soften gelatine in water with rum or brandy. Dissolve over low heat. Melt chocolate in a pan over hot water. Beat egg yolks and sugar until thick and creamy, about 5 minutes. Beat in gelatine. Gradually stir into melted chocolate until mixture is smooth and coats the spoon. Remove from heat, fold in cream and 3 tablespoons chopped macadamias. Set aside, until slightly thickened but not set. Beat egg whites to soft peaks. Fold through the mixture. Divide between prepared moulds. Press a tablespoon of macadamias into the top of each mousse. Chill until set. Dip quickly to the rim only in very hot water, invert onto plates and shake gently to release moulds. Repeat if necessary. Serve with any berries and chocolate wedges (recipe follows). Serves 6.

• Recipe & photo courtesy of Australian Macadamia Society

Macadamia shortcake slice

• 250g butter, softened to room temperature
• 3/4 cup castor sugar
• 4, 60g eggs
• ½ 2 cups Self-raising flour, sifted
• 200g (1, 1/2 cups) macadamia halves
• 6 tablespoons warmed Apricot conserve
• 1 tablespoon extra castor sugar

Preheat oven to 180*C. Grease a 30cmx20cm x 3-4cm deep pan and line the base with baking paper. Beat butter and sugar together in a bowl until thick and creamy, about 5 minutes. Beat in eggs one at a time beating well after each addition. Stir in flour and half the macadamias well to make quite a stiff mixture. Using a spatula spread half the cake mixture over the pan base. Spoon the conserve over. Spread remaining cake mixture over the conserve to reach pan sides. Sprinkle over remaining macadamias. Sprinkle over castor sugar. Bake for 25-30 minutes or until a skewer inserted comes out clean. Cover with baking paper if macadamias brown too much. Remove, stand 5 minutes before turning out onto a rack to cool. Cut into 24, 5cm squares.

• Recipe & photo courtesy of Australian Macadamia Society