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Relax with some French toast with balsamic strawberries and macadamia crumble

Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh-so-tempting strawberry sauce. Serves: 4 Ingredients <div class="article-body"> Macadamia crumble <ul> <li>35g (¼ cup) plain flour</li> <li>2 tablespoons caster sugar</li> <li>50g chilled unsalted butter, chopped</li> <li>40g (½ cup) shredded coconut</li> <li>40g (¼ cup) crushed macadamia nuts</li> </ul> Balsamic strawberries <ul> <li>55g (¼ cup) caster sugar</li> <li>1 tablespoon balsamic vinegar</li> <li>300g strawberries, hulled</li> </ul> French toast <ul> <li>4 free-range eggs</li> <li>80ml (⅓ cup) milk</li> <li>80ml (⅓ cup) thin (pouring) cream</li> <li>30g unsalted butter</li> <li>1 brioche loaf, about 400g, cut into 8 slices about 2cm thick</li> </ul> Directions <ol> <li>To make the macadamia crumble, preheat the oven to 180°C. Put the flour and sugar in a bowl and stir to combine. Add the butter and use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.</li> <li>Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.</li> <li>To make the Balsamic Strawberries, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.</li> <li>To make the French Toast, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.</li> <li>Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices.</li> <li>Serve topped with the strawberries and crumble.</li> </ol> Tips <ul> <li>Start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast.</li> </ul> <ul> <li>Serve this with ice-cream, even for breakfast, so look for the best vanilla ice-cream you can find or have a go at making some yourself. Alternatively, serve with vanilla yoghurt or mascarpone.</li> </ul> Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017. </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx" data-title="French toast with balsamic strawberries and macadamia crumble | WYZA Australia " data-description="Start your morning with this delectable French toast recipe topped with a delicious crumble and an oh so tempting strawberry sauce. | wyza.com.au "> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-edac2ffe-731f-44bc-aaa5-ab0be52335b6">Republished with permission of <a href="https://www.wyza.com.au/recipes/french-toast-with-balsamic-strawberries-and-macadamia-crumble.aspx">Wyza.com.au.</a></div> </div> </div>

Food & Wine

Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

Up your nut intake with this easy and simple recipe. Preparation time: 5 mins Cooking time: 15 mins Serves: 4 Ingredients <ul> <li style="font-weight: 400;">2 Tbsp olive oil  </li> <li style="font-weight: 400;">2 cloves garlic, crushed  </li> <li style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g)  </li> <li style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g)  </li> <li style="font-weight: 400;">1 cup fresh breadcrumbs  </li> <li style="font-weight: 400;">400g dry spaghetti  </li> <li style="font-weight: 400;">500g cherry tomatoes, halved  </li> <li style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn  </li> <li style="font-weight: 400;">zest of 1 lemon  </li> <li style="font-weight: 400;">1/4 cup chopped parsley  </li> <li style="font-weight: 400;">sea salt and fresh cracked pepper  </li> </ul> Method   <ol> <li style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside.  </li> <li style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water.  </li> <li style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down.  </li> <li style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest.  </li> <li style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top.  </li> </ol> Tips You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a>

Food & Wine

Roasted cauliflower and macadamia salad

Roasted cauliflower and macadamias make a great combination, each bringing their own qualities to the party. The salty crunch of the nuts complements the soft tenderness of the cauliflower. This salad is great served alongside rare roasted beef and crispy potatoes. Ingredients: Salad dressing <ul> <li>2-3 anchovy fillets (or to taste)</li> <li>1 egg yolk</li> <li>1 teaspoon Dijon mustard</li> <li>¼ cup macadamia oil</li> <li>¼ cup light olive oil</li> <li>1 tablespoon lemon juice (or to taste)</li> <li>salt and black pepper to taste</li> </ul> Cauliflower and macadamias <ul> <li>1 cauliflower, cut into bite size florets</li> <li>1 tablespoon macadamia oil</li> <li>1 teaspoon salt</li> <li>¾ cup macadamias, roughly chopped in halves</li> </ul> Salad <ul> <li>100g small green beans, blanched</li> <li>2-3 cups baby kale leaves</li> <li>½ cup basil leaves</li> <li>1 punnet micro sprouts</li> <li>2 teaspoons lemon juice</li> <li>1-2 teaspoons macadamia oil</li> <li>1 teaspoon salt flakes</li> </ul> Method: 1. For the dressing, place the anchovies in a bowl and crush to a paste with the back of a spoon. Add the egg yolk and mustard and whisk until egg yolk appears pale. Gradually whisk in combined oils until the mixture thickens and emulsifies. Whisk in lemon juice and season to taste with salt and pepper. 2. For the cauliflower and macadamias, preheat oven to 180°C. Place the cauliflower in a single layer on a baking tray and drizzle with oil. Sprinkle with half the salt and roast for 15-20 minutes, until the cauliflower is tender and just starting to caramelize. Remove from the oven and place on a serving tray. Meanwhile, place the macadamias on tray, sprinkle with remaining salt and roast for 10 minutes, until golden. Remove and cool slightly before adding to the tray with the cauliflower. 3. For the salad, combine the beans, kale, basil and micro sprouts in a bowl and toss lightly with lemon juice, macadamia oil and salt flakes. Adjust seasoning to taste. Toss together gently with the roasted cauliflower and macadamias and serve drizzled with the dressing. Recipe courtesy of <a href="http://www.australian-macadamias.org/consumer/" target="_blank">Australian Macadamias</a>.

Food & Wine

Australia Zoo welcomes koala joey

Australia Zoo has the first-born koala joey of the season making his public debut on Tuesday. The infant male, called Macadamia, will see zoo visitors for the first time after spending his first months in his mother Willow’s pouch. <img width="498" height="275" src="https://oversixtydev.blob.core.windows.net/media/38004/koala-2_498x275.jpg" alt="Koala 2"/> When Macadamia was born, he would have roughly been the size of a kidney bean before opening his eyes at 22 weeks. Australia Zoo have said that the joey weighed half a gram when he was born. The grey bundle is now out of his mother’s pouch and likes to clamber up her hide. The joey was named Macadamia after the iconic Aussie nut and Australia Zoo is sure visitors will love him just as much. <img width="498" height="275" src="https://oversixtydev.blob.core.windows.net/media/38005/koala-3_498x275.jpg" alt="Koala 3"/> Macadamia is expected to be fully independent around his first birthday. Since Macadamia was born, Australia Zoo has welcomed 12 other joeys this season. Image credit: Australia Zoo

International Travel

Raw blueberry and macadamia cheesecake

No oven? No worries! This decadent dessert is a deceptively easy win for those who aren’t usually gifted in the baking department. Vibrantly hued blueberries create two distinctive colour layers, for a knockout presentation and flavour. Serves: 10 Ingredients: <ul> <li>2 cups raw macadamias</li> <li>1/2 cup maple syrup</li> <li>Juice of 1 lemon</li> <li>3/4 cup coconut oil, melted</li> <li>1 teaspoon pure vanilla extract</li> <li>1 cup fresh or frozen blueberries</li> <li>Fresh blueberries or raspberries, to garnish (optional)</li> </ul> For the nutty coconut base <ul> <li>1 1/2 cups raw walnuts or almonds</li> <li>5 dates, pitted</li> <li>1/4 cup desiccated coconut</li> <li>1 tablespoon maple syrup</li> </ul> Method: <ol> <li>Soak the macadamias in water for at least two hours, or preferably overnight.</li> <li>Grease a 20 cm spring-form cake tin with coconut oil.</li> <li>Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.</li> <li>Drain the macadamia nuts and place in a high-speed blender with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin.</li> <li>Add the blueberries to the remaining mixture in the blender.</li> <li>Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.</li> <li>Cover with plastic wrap and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve.</li> <li>This cheesecake will keep for a few days in the fridge.</li> </ol> <img width="191" height="238" src="https://oversixtydev.blob.core.windows.net/media/36264/taste-for-life-animals-australia-book-cover_191x238.jpg" alt="Taste For Life (Animals Australia ) - Book Cover (2)" style="float: right;"/> Recipe and image courtesy of Taste for Life by Animals Australia. Published by ABC Books, available in store or <a href="https://shop.abc.net.au/products/taste-for-life-pbk" target="_blank">online</a>.

Food & Wine

Macadamia chicken with green pea and broccoli mint smash

Nutritionist Joanna McMillian shares her recipe for macadamia chicken with green pea and broccoli mint smash. This one is sure to become a family favourite. The crunchy nut and seed topping is divine with the chicken, but the real winner is the smash. Even the kids ask for extra veggies when I serve them this way! Bigger eaters can simply take two pieces of chicken. You could further boost the plant content by adding steamed leafy greens or a simple green leaf salad. Serves: Four Ingredients: <ul> <li>2 rosemary sprigs, leaves picked</li> <li>1 garlic clove</li> <li>Grated zest of 1/2 lemon</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tarragon, finely chopped</li> <li>200g broccoli, chopped</li> <li>140g frozen peas</li> <li>2 handfuls mint, leaves roughly chopped</li> <li>6 basil leaves, finely shredded</li> <li>Freshly ground black pepper</li> <li>2 tablespoons grated parmesan cheese</li> <li>2 x 200 g skinless chicken breast fillets</li> <li>40g goat’s cheese</li> <li>400g small potatoes in their skins (chat or kipfler are ideal)</li> <li>1 tablespoon extra-virgin olive oil (see note)</li> <li>40g raw macadamia nuts</li> <li>30g raw almonds</li> <li>2 tablespoons sunflower seeds</li> <li>2 tablespoons sesame seeds</li> <li>1 teaspoon chia seeds</li> <li>Pinch of salt flakes</li> </ul> Method: <ol> <li>Preheat the oven to fan-forced 180°C. Line a baking tray with baking paper.</li> <li>Cut the potatoes in half, toss them in a bowl with the extra virgin olive oil and spread out on the prepared baking tray. Roast for 30–40 minutes until a lovely golden colour.</li> <li>Using a food processor or Vitamix, use the pulse setting to gently grind the nuts, seeds, garlic, lemon zest, spices, tarragon and parmesan until the mixture resembles breadcrumbs—don’t over-blend or you’ll end up with a paste.</li> <li>Cut the chicken breasts horizontally to give you four chicken fillets.</li> <li>Place the chicken fillets in a casserole dish or on a baking tray lined with baking paper. Spoon the crumb mixture over the chicken, pressing softly to form a crust topping, then scatter over the rosemary. Pop the dish into the oven alongside the potatoes to roast for 15 minutes or until golden on top and cooked through.</li> <li>Meanwhile, to make the pea smash, bring a saucepan of water to the boil over high heat. Put the broccoli and peas into a steamer, cover with the lid and place on top of the pan.</li> <li>Cook for two to three minutes, or until soft enough to mash.</li> <li>Strain any water from the vegetables, then mash roughly with a fork.</li> <li>Mix through the mint and basil, crumble over the goat’s cheese and stir to just combine.</li> <li>Season with a pinch of salt and plenty of black pepper and serve warm with the crusted chicken and roast potatoes.</li> </ol> Note – Don’t worry about the fat content in this dish as it is almost all coming from those fabulously healthy nuts and seeds, along with a little extra virgin olive oil. This makes the overall recipe low in saturated fats, while you get the benefits of those good unsaturated fats. The fibre content is also boosted by the topping and the veggies, giving you a healthy 10g per serve. <img width="175" height="230" src="https://oversixtydev.blob.core.windows.net/media/35184/book-cover_get-lean-stay-lean_joanna-mcmillan_175x230.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (1)" style="float: right;"/> How delicious! Do you think you’ll try this recipe? Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35). Available from <a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Lyndey Milan’s prawn salad with macadamia dressing

If you’re entertaining you certainly don’t want to spend your time toiling in the kitchen, so embrace Lyndey Milan’s easy-to-fix delicious macadamia recipe which is sure to spice up your traditional party fare, whether you’re hosting a BBQ or creating potluck dishes to share. Serves: 8 Ingredients: <ul> <li>750g asparagus</li> <li>200g baby rocket leaves</li> <li>2 medium (2 x 300g) mangoes, sliced thinly</li> <li>2 medium (2 x 170g) avocadoes, sliced thinly</li> <li>1/2 cup loosely packed mint leaves</li> <li>1 ¼ cups (175g) unsalted toasted macadamia nuts</li> <li>Coarsely ground black pepper</li> <li>2kg medium cooked prawns or 1 kg peeled prawns</li> </ul> For the macadamia dressing <ul> <li>1/3 cup (80ml) strained passionfruit pulp (6 passionfruit)</li> <li>1/2 cup (125ml) macadamia oil</li> <li>2 small fresh red chillies, seeded, chopped finely</li> <li>2 tablespoons (40ml) lime juice</li> <li>1 tablespoon finely grated fresh ginger</li> <li>1 teaspoon caster sugar</li> <li>1/2 teaspoon salt</li> </ul> Method: <ol> <li>Barbecue or grill asparagus until just tender. Cool and cut into thirds on an angle.</li> <li>Roughly chop ½ cup (70g) macadamias, finely chop ¼ cup (35g) and leave remainder whole.</li> <li>For the macadamia dressing, combine all ingredients in a screw-top jar; shake well. Just before serving add the ¼ cup finely chopped macadamias and shake again.</li> <li>Combine asparagus, rocket, mango, avocado, mint and macadamias on serving platter or individual bowls.</li> <li>Just before serving, put prawns on serving plates, drizzle with macadamia dressing.</li> </ol> Recipe courtesy of Australian Macadamias. <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">Visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/barbecued-prawns-with-a-twist/">Barbecued prawns with a twist</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/prawn-rolls/">Prawn rolls</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/prawn-and-vermicelli-salad/">Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves</a>

Food & Wine

Beer battered fish with a macadamia salt and pepper dust

The classic beer battered fish is lifted to new heights when sprinkled with macadamia salt and pepper dust. If you have any leftover try sprinkling it on steak before grilling. Serves: 4 Ingredients: <ul> <li>2 teaspoons sea salt</li> <li>½ tablespoon Szechuan pepper (available at Asian supermarkets)</li> <li>½ tablespoon black peppercorns</li> <li>½ cup macadamias, roasted, finely chopped</li> <li>1 ½ cups plain flour</li> <li>1 tablespoon baking powder</li> <li>1 teaspoon salt</li> <li>375ml chilled beer</li> <li>Macadamia oil for deep frying</li> <li>1kg flathead fillets, skin off, bones removed (or whiting fillets)</li> <li>Plain flour for dusting, extra</li> </ul> Method: <ol> <li>To make the macadamia salt and pepper dust, dry roast combined sea salt and peppers in a heavy-based pan over medium heat.</li> <li>Stir until aromatic and lightly toasted, remove from the heat and cool.</li> <li>Use a mortar and pestle or spice grinder to crush to a coarse powder.</li> <li>Pour into a bowl and stir through the macadamias. Set aside.</li> <li>Sift the flour, baking powder and salt into a large bowl and mix well.</li> <li>Make a well in the centre and gradually whisk in the beer until the batter reaches the consistency of thickened cream (you may not need all of the beer).</li> <li>Heat the macadamia oil in a wok or deep fryer to 190°C or until a cube of bread turns brown in 15 seconds when added to the oil.</li> <li>Pat the fish fillets dry with a paper towel, dust lightly with the extra flour and dip two pieces of fish, one at a time, into the batter to coat.</li> <li>Drain off any excess and deep-fry the fish for three to five minutes, depending on the size and thickness of the fillets, until golden brown and cooked. Drain on absorbent paper and immediately sprinkle each cooked fillet with a teaspoon of macadamia dust.</li> <li>Repeat until all the fish is cooked, reheating oil between batches and keeping the cooked fillets warm.</li> <li>Serve cooked fish with tartare sauce, a green salad and extra macadamia dust on the side.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/macadamia-date-chocolate-torte/">Macadamia, date and chocolate torte</a> <a href="/lifestyle/food-wine/2016/04/zucchini-tomato-macadamia-salad/">Zucchini, tomato and macadamia salad with parmesan crisps</a> <a href="/lifestyle/food-wine/2016/05/banana-chocolate-and-almond-cake/">Banana, chocolate and almond cake</a>

Food & Wine

Roasted potato skins with macadamias, bacon, rocket and blue cheese

The humble jacket potato turns into an absolutely moreish snack when you add macadamias, bacon and blue cheese. This is one recipe you simply have to try! Serves: 20 Ingredients: <ul> <li>5 large floury potatoes, washed, scrubbed</li> <li>2 tablespoons macadamia oil</li> <li>175g bacon, finely diced</li> <li>3 green onions, thinly sliced</li> <li>1/2 cup macadamias, roasted, roughly chopped</li> <li>75g blue cheese, crumbled</li> <li>Big handful wild rocket</li> <li>Sour cream to serve</li> </ul> Method: <ol> <li>Preheat oven to 200°C fan-forced. Brush each potato with half the macadamia oil, place on an oven tray and roast for 45 minutes to an hour or until tender.</li> <li>Set them aside until cool enough to handle.</li> <li>Cut the potatoes into quarters keeping the skin intact.</li> <li>Scoop out the flesh leaving some around the edges to help keep their shape. (Freeze the scooped out potato for making mash or fish cakes).</li> <li>In a large non-stick frying pan cook bacon over a medium heat for five minutes until golden and crispy, remove from the heat and add the green onions and half the macadamias.</li> <li>Preheat the oven grill on a medium-high heat. Place the skins onto a baking tray, flesh side down, brush with the remaining macadamia oil and grill for three minutes or until crispy.</li> <li>Remove from the grill and spoon the bacon, onion and macadamia mix into the skins.</li> <li>Add the remaining macadamias and top with the blue cheese.</li> <li>Grill for a further five minutes or until the cheese has melted.</li> <li>Place onto serving plates, top with rocket and serve warm with sour cream.</li> </ol> Wow, these roasted potato skins sound absolutely incredible. Have you ever tried a similar dish? Let us know in the comments below. We’d love to hear from you! Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/09/sicilian-style-gnocchi/">Sicilian style gnocchi</a> <a href="/lifestyle/food-wine/2016/09/pork-chops-with-apple-sage-and-sweet-wine/">Pork chops with apple, sage and sweet wine</a> <a href="/lifestyle/food-wine/2016/09/spicy-meatballs/">Spicy meatballs</a>

Food & Wine

Beef skewers with macadamia and chilli sauce

Easy to make and super delicious, this meal packs a powerful flavour punch that will not disappoint. Ingredients: Beef skewers <ul> <li>1 kilo rump steak, cut into bite-sized chunks</li> </ul> Marinade <ul> <li>1 medium onion, finely chopped </li> <li>4 large cloves of garlic, finely chopped </li> <li>5 tablespoons sweet soy sauce</li> <li>2 tablespoons peanut oil </li> <li>½ teaspoon salt </li> <li>1 teaspoon ground coriander </li> <li>16 bamboo skewers</li> </ul> Macadamia and chilli sauce <ul> <li>1 tablespoon macadamia or peanut oil</li> <li>2 cloves garlic, crushed </li> <li>1 teaspoon fish sauce </li> <li>4 shallots, finely chopped</li> <li>125ml coconut cream </li> <li>1 tablespoon palm sugar </li> <li>½ cup macadamias, roasted </li> <li>3 large mild red chillies, chopped </li> <li>1 teaspoon lemongrass, finely chopped</li> <li>1 tablespoon soy sauce</li> </ul>

Food & Wine

Zucchini, tomato and macadamia salad with parmesan crisps

So healthy and yet somehow still delicious. The macadamias are an excellent added texture to this fresh and fiery salad. Serves: 4 Ingredients: <ul> <li>2 tablespoons fresh lemon juice</li> <li>1 tablespoon balsamic vinegar</li> <li>1 tablespoon macadamia oil</li> <li>1/4 teaspoon dried red chilli flakes (optional)</li> <li>1 garlic clove, finely chopped</li> <li>3 medium zucchini, cut in half lengthways, thinly sliced</li> <li>1/4 cup parsley leaves, finely chopped</li> <li>1 punnet cherry tomatoes, thinly sliced</li> <li>1/2 cup unsalted macadamias, roasted, roughly chopped </li> </ul> Method: <ol> <li>Combine the lemon juice, balsamic vinegar, macadamia oil, chilli flakes (if using) and garlic in a medium sized bowl. Add the zucchini slices and set aside for 10 minutes. </li> <li>Add the parsley, cherry tomatoes and macadamias, mix well. Place in a serving bowl and serve with macadamia parmesan crisps. </li> <li>Macadamia parmesan crisps </li> <li>Ingredients 2 cups parmesan cheese, finely grated 1 tablespoon macadamias, finely chopped freshly ground black pepper, to season .</li> <li>Method Preheat oven to 200°C fan forced. Line 2 baking trays with non-stick baking paper. </li> <li>Mix together the parmesan and macadamias and season with freshly ground black pepper. Place heaped tablespoons of mixture on the prepared trays leaving 5cm space in between and bake for 7 minutes or until golden.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/02/tomato-shrimp-fettuccine/">Tomato and prawn fettuccine recipe</a> <a href="/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/">Spicy prawn fried rice</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/thai-style-fish-cakes/">Thai fish cakes</a>

Food & Wine

Macadamia, date and chocolate torte

This macadamia, date and chocolate torte is yummy, an absolute cinch to make and is guaranteed to become a favourite in no time. Try this recipe today! Serves: 10 Ingredients: <ul> <li>6 egg whites</li> <li>1 cup caster sugar</li> <li>180g dates, pitted, quartered</li> <li>200g dark chocolate</li> <li>1 cup raw macadamias</li> </ul> Topping <ul> <li>250ml whipped cream, whipped</li> <li>1/2 cup roaster whole macadamias</li> </ul> Method: <ol> <li>To begin, preheat your oven to 180°C.</li> <li>Using a food processor, coarsely chop the dark chocolate and macadamias separately.</li> <li>Grease and line the base of a 22cm spring-form tin.</li> <li>Using electric beaters, beat egg whites until stiff peaks form.</li> <li>With the motor still running, gradually add the sugar, a little at a time, beating continuously for about three minutes, until the mixture is thick and glossy.</li> <li>After this fold in the dates, chocolate and macadamias.</li> <li>Pour mixture into the prepared tin and smooth the top.</li> <li>Place on the middle rack of the oven and bake for 45 minutes.</li> <li>Turn off the oven and leave torte in it to cool completely.</li> <li>Remove torte from the oven and allow to stand in the tin for at least four hours.</li> <li>Remove from the tin and place on a serving plate.</li> <li>Top with the whipped cream and macadamias.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/dairy-free-chocolate-cake-recipe/">Chocolate cake without milk, eggs or butter</a> <a href="/news/news/2016/02/secret-ingredient-for-perfect-chocolate-cake/">Secret ingredient for perfect chocolate cake</a> <a href="/lifestyle/food-wine/2016/02/chocolate-marshmallow-cupcakes/">Chocolate marshmallow cupcakes</a>

Food & Wine

Macadamia baklava

So sweet but so delicious, macadamias soak up the heavenly flavours of honey and cinnamon and come out the star in this macadamia adaptation of a traditional Middle Eastern sweet. Makes: 24 Ingredients: For the Baklava <ul> <li>2 cups raw macadamias, finely chopped in food processor</li> <li>½ cup caster sugar</li> <li>3 teaspoons ground cinnamon</li> <li>200g unsalted butter, chopped</li> <li>500g packet filo pastry (or approximately 30 sheets) </li> </ul> For the honey syrup <ul> <li>2 cups caster sugar</li> <li>125g honey</li> <li>1 lemon, rind removed using a vegetable peeler, juiced</li> <li>1 cinnamon stick</li> <li>300ml water </li> </ul> Method: <ol> <li>Combine macadamias, sugar and cinnamon in a bowl and set aside. Melt butter in a small saucepan over low heat, set aside and keep warm. Brush a 3cm-deep 24cm x 34cm ceramic or glass baking dish with butter. Using a sharp knife tip cut each sheet of filo to the same size as the dish. Set each piece aside in a pile and cover with a slightly damp tea towel. There should be approximately 30 pieces. </li> <li>Preheat oven to 180°C. Layer 8-10 sheets of the filo pastry in dish, brushing butter between each layer. Scatter the last layer evenly with one half of the macadamia mixture and then top with another 8-10 sheets of filo pastry, brushing butter between each layer. Scatter over remaining macadamia mixture and top with remaining filo, brushing between each layer with butter. </li> <li>Refrigerate for about 15 minutes until butter is firm. Using a sharp knife, cut through all pastry layers to form 4cm diamonds. Bake on the middle oven rack for 45 minutes to 1 hour until golden and cooked through. Cover loosely with foil partway through cooking if top browns too quickly. </li> <li>Meanwhile, for honey syrup, combine sugar, honey, lemon rind, cinnamon stick and water in a saucepan over low heat, stirring to dissolve sugar. Increase heat to medium and simmer for 15 minutes. Remove from heat and remove cinnamon stick and lemon rind, stir through lemon juice to taste and set aside.</li> <li>Remove baklava from the oven and cool slightly for 2-3 minutes before evenly pouring over the syrup. Set aside at room temperature for 4-6 hours, preferably overnight, to cool completely and for the syrup to sink in. Baklava will keep in the tray, covered, for 3-4 days.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas.</a> Related links: <a href="/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-salad-dressing/">Macadamia salad dressing</a>

Food & Wine

Neil Perry’s spicy roast chicken, mango and macadamia salad

Neil Perry, the renowned chef behind the prestigious Rockpool restaurant group, shares his simple, fresh and flavoursome salad recipe that’s sure to impress at any dinner party. Serves: 4 Ingredients: <ul> <li>1 free-range roast chicken (organic if possible), bones removed, meat sliced </li> <li>2 firm but ripe mangoes, peeled and cut into bite-sized chunks</li> <li>2 Lebanese (short) cucumbers, halved lengthways and sliced on the diagonal</li> <li>10 Cherry tomatoes, quartered or halved </li> <li>4 French shallots, halved and thinly sliced </li> <li>1 radicchio heart, sliced (or red witlof if you can get it)</li> <li>1 handful coriander leaves 1 small handful mint leaves </li> <li>2 spring onions, sliced on the diagonal </li> <li>110g macadamia nuts, roasted until lightly golden and sliced or roughly chopped </li> </ul> For the chilli lime dressing <ul> <li>1 garlic clove, crushed </li> <li>1 teaspoon mild chilli flakes </li> <li>1 tablespoon cater (superfine) sugar</li> <li>Juice of 2 limes</li> <li>100ml extra virgin olive oil</li> <li>Sea salt and freshly ground black pepper </li> </ul> Method: <ol> <li>To truss a chicken, you’ll need about 40cm of kitchen string. Place the bird on a chopping board, breast side up, with the legs facing you. Loop the centre of the string around the legs and then pull them together, then take the string down and under the thighs, overlap it under the bird and then bring it up, catching the wings, to meet over the breast. Secure the string and cut off and excess. You are now ready to roast. </li> <li>To make the dressing, combine all the ingredients in a bowl and season with salt and pepper. It should be sharp and hot, with a nutty balance from the olive oil. </li> <li>For the salad, put all the ingredients, except the nuts, in a bowl, add the dressing and mix well. Divide among four large plates, then sprinkle with the macadamia nuts and a good grind of pepper and drizzle over any remaining dressing from the mixing bowl. </li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/prawn-and-avocado-salad/">Prawn and avocado salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/">Wild rice, lemon and dill with pulled salmon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">Piri piri chicken</a>

Food & Wine

Paperbark wrapped rainbow trout with warrigal green macadamia pesto

Now this a dish you make when you need to impress! Paperbark imparts a smoky flavour when heated, making the rainbow trout taste absolutely amazing. Serves: 4 with 1½ cups pesto Ingredients: For the pesto <ul> <li>4 cups warrigal greens, firmly packed</li> <li>½ cup macadamias, roasted</li> <li>2 cloves garlic, roughly chopped</li> <li>1½ tablespoons lemon juice</li> <li>½ cup Parmesan cheese, grated</li> <li>1/3 cup macadamia oil</li> </ul> For the rainbow trout <ul> <li>2 teaspoons lemon myrtle</li> <li>½ cup macadamia oil</li> <li>4 x 300g small whole rainbow trout, cleaned and scaled</li> <li>4 large sheets paperbark</li> <li>warrigal greens, to line paperbark</li> <li>2 lemons, sliced</li> </ul> Method: <ol> <li>To make the pesto, blanch the warrigal greens in a pan of boiling water for 2 minutes. Refresh in a bowl of iced water. Squeeze out any excess water and roughly chop.</li> <li>In a food processor blend the warrigal greens, macadamias and garlic, scraping down the sides, until almost smooth. Add the Parmesan and with the motor running, add the lemon juice and macadamia oil in a slow steady stream and process until well combined. Season with salt and pepper to taste. Set aside.</li> <li>Preheat the oven to 180°C. Combine the lemon myrtle and macadamia oil and brush all over the fish. Dampen each piece of paperbark and line with warrigal greens. Place the trout on top and fill each fish cavity with 2 to 3 tablespoons of warrigal macadamia pesto. Place lemon slices on top of the trout.</li> <li>Trim the edges of the bark with scissors then wrap up into a bon bon shape, allowing a little opening for steam to escape. Use cooking string to tie each end of the bark.</li> <li>Place the trout parcels on 2 baking trays, sprinkle with water, cover with foil and bake for 20 minutes or until the fish is cooked.</li> </ol> Tips: <ul> <li>You can substitute warrigal greens for English spinach but no need to blanch them</li> <li>You can substitute paperbark for non-stick baking paper. Paperbark is available from specialty or online stores.</li> <li>You can barbeque your trout on a high heat, cooking for 10 minutes on each side or until the fish is cooked</li> </ul> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/thai-style-fish-cakes/">Thai fish cakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/">Wild rice, lemon and dill with pulled salmon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/coriander-chilli-chive-corn-fritters/">Tasty coriander, chilli, chives and corn fritters</a>

Food & Wine

Muddled macadamias on the barbeque

Got a BBQ planned soon? Here are two great recipes for flavoured macadamias, both of which make a tasty snack to nibble on while you wait for the meat to cook. Top tip: They taste even better with a cold beer! Lime and lemon myrtle macs Ingredients: <ul> <li>2 cups raw macadamias</li> <li>2 teaspoons lime juice</li> <li>2 teaspoons macadamia oil</li> <li>1 teaspoon lemon myrtle powder</li> <li>1 teaspoon salt flakes (or to taste)</li> <li>2-3 lemon myrtle leaves, optional</li> </ul> Method: 1. Place all the ingredients in a bowl and stir until the macadamias are coated. Transfer to a 30cm piece of aluminium foil lined with baking paper, and place on the barbeque away from direct flame for 10 minutes, tossing occasionally. Serve warm. Wattle seed and chilli macadamias Ingredients: <ul> <li>2 cups raw macadamias</li> <li>2 teaspoons macadamia oil</li> <li>1 teaspoon wattle seeds</li> <li>1 teaspoon chilli powder (or to taste)</li> <li>1 teaspoon salt flakes (or to taste)</li> </ul> Method: 1. Place all the ingredients in a bowl and stir until the macadamias are coated. Transfer to a 30cm piece of aluminium foil lined with baking paper, and place on the barbeque away from direct flame for 10 minutes, tossing occasionally. Serve warm. Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes" target="_blank">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/corn-shallot-thyme-butter/">Corn on the cob with shallot and thyme butter</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/10-summer-bbq-ideas/">10 summer BBQ ideas</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/">Bacon-wrapped sausages</a>

Food & Wine

Macadamia, bush tomato and pumpkin scones

For the perfect savoury snack, why not try this scone recipe? When dried it has a caramel-like flavour and slightly tangy acidity. Makes: 18 Ingredients: <ul> <li>2 cups self-raising flour</li> <li>½ teaspoon salt</li> <li>1 tablespoon sugar</li> <li>60g butter, cold, diced</li> <li>½ cup macadamias, roasted, roughly chopped</li> <li>1 cup bush tomatoes, finely chopped</li> <li>¾ cup pumpkin, cooked, mashed</li> <li>¾ cup buttermilk</li> <li>Extra buttermilk, for brushing</li> </ul> Method: <ol> <li>Preheat oven to 200°C fan-forced. Line a baking tray with non-stick baking paper.</li> <li>Sift the flour and salt into a large bowl, stir in the sugar. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Stir through the macadamias and bush tomatoes.</li> <li>Make a well in the centre and pour in the pumpkin and buttermilk. Using a flat bladed knife, stir until a sticky dough forms. Turn onto a lightly floured surface and knead lightly until smooth. Using a lightly floured rolling pin, gently roll dough out to a 2cm thickness.</li> <li>Cut into rounds with a 6cm cutter, dipping the cutter into the flour each time before cutting. Place the scones close together on the lined baking tray. Brush the tops with a little buttermilk and bake for 12 to 15 minutes or until golden and hollow when tapped on top.</li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/rocket-feta-pomegranate-salad/">Rocket, feta and pomegranate salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/macadamia-salad-dressing/">Macadamia salad dressing</a>

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