a) it is indeed possible to misplace a big chunky DSLR camera;
b) it's quite fun out in rainy weather when you’re prepared for it;
c) raw sorrel has an amazing citrus flavour;
d) the macadamia nut is the only nut that is native to Australia; and
e) the new season of Australian macadamia nuts are currently being harvested and dried for our eating pleasure.
|Australian macadamia nuts - in shell and kernels|
(Image courtesy of Australian Macadamia Society)
|Colin Fassnidge, Australian Macadamia Society's Lynne Ziehlke and Australian Macadamias |
ambassador Eamon Sullivan at Sydney Seafood School, Sydney Fish Markets, Pyrmont
Olympic swimmer, and Perth café and restaurant owner, Eamon Sullivan, is an ambassador for Australian Macadamias and was on hand with restaurant chef and owner, and My Kitchen Rules judge, Colin Fassnidge, for a bloggers "maca nut" cooking challenge.
|Sullivan and Fassnidge demonstrating macadamia recipes|
On the menu for the challenge were a winter-appropriate Jerusalem artichoke and macadamia soup by Fassnidge and a not-nearly-as-healthy-as-it-sounds macadamia granola by Sullivan.
|Sullivan and Fassnidge|
|Fassnidge plating up his soup|
|Sullivan's macadamia nut granola out of the oven|
It didn't take long for the demo kitchen to fill with hearty smells of onion, Jerusalem artichoke and creaminess of Fassnidge's soup nor Sullivan's caramelly, sweet, nutty granola.
|Australian Macadamias aprons|
|Macadamia and Jerusalem artichoke soup|
We garnished his creamy, white soup of blitzed macadamia nuts and Jerusalem artichokes with more macadamias, raw sorrel shreds and picked crab flesh; the latter presumably to suit the Sydney Seafood School charter.
It was by far the best soup I've had any hand in making with the unique flavour of the root vegetable enhanced by the presence of creamed, rich macadamia nuts. The sorrel was a crowning glory, lifting the soup with its fresh citrus flavour.
|Macadamia nut granola mixture uncooked|
The rolled oats and dessicated coconut give the granola a definite 'Anzac biscuit' taste and feel. But given the oil and sugar content of the granola, I'd recommend it as a now-and-then dessert treat with yoghurt or ice cream rather than an everyday breakfast item.
|Macadamia nut granola out of the oven|
|Fassnidge and Sullivan tasting and judging dishes|
|Sydney Seafood School dining room light features|
Following the class, inspired and equipped with a hamper of "maca nuts" and other macadamia products, thus far at home I've made a macadamia choc chunk cookie based on a mashing of a couple of recipes and will be trying out Sullivan's decadent macadamia chocolate brownie recipe soon.
|My macadamia and salted chocolate chunk cookies|
When buying macadamias, look for ones that are plump, crunchy and light-coloured.
To help maintain their quality, correct storage is vital. Once opened, keep macadamias in an airtight container, refrigerate and use within two months, remembering to return nuts to room temperature before eating.
The Australian Macadamia Society was founded with the objectives of promoting and coordinating all aspects of the Australian macadamia industry, to encourage free exchange of ideas and information, and to foster goodwill among members. See their Facebook page for macadamia recipes and ideas.
Food, booze and shoes participated in the Australian Macadamias Food Blogger Challenge with thanks to the Australian Macadamia Society and Crossman Communications.