Let’s Go Nuts for Nutworks
Macadamia Nuts are one of Matt Golinski’s favourite ingredients. He shares why he’s going nuts for Nutworks’ latest initiatives including exciting new flavours, and the chance to win dinner cooked by him.
In 1857 at the Royal Botanic Gardens in Melbourne, Dr Ferdinand von Mueller was studying an unusual fruiting plant that had been discovered by European settlers in the forests of South East Queensland. Being his duty to give the tree a scientific name, he chose his friend and colleague, Dr John Macadam to lend his surname to the genus, and the word ‘Macadamia’ is now a part of our everyday language.
For millennia before white man ‘discovered’ that the nuts were edible however, to the indigenous tribes of northern New South Wales and Southern Queensland they formed an important part of their diet, culture and trade.
A small town north of Gympie bears the local dialect name ‘Bauple’, and some of the oldest and most genetically significant macadamia plants still exist there in the wild today.
Despite the fact that the nut is native to Australia, this country wasn’t the first to cultivate them and grow them as
a commercial crop.
Hawaii’s tropical climate suited the plant perfectly, and they were quickly introduced into its agricultural economy, to the extent that at the time they became known around the world as the ‘Hawaii Nut’.
Since then the macadamia has been embraced by farmers in most subtropical areas of the world, including China, South America and South Africa, the last now being the largest producer of the nuts on the globe.
Sunshine Coast-based macadamia supplier Nutworks has revealed that macadamias are set to become more accessible for the average Australian, with increased supply of the premium product expected to lead to lower prices on supermarket shelves in the months ahead.
Nutworks International Sales Manager Sarah Leonard said the combination of reduced international demand during the Covid pandemic, combined with increased planting on a global level over the past five to ten years, has resulted in a perfect storm for Australians who love the native ‘king of the nuts’.
“This is great news for consumers as macadamias, that have in the past been regarded as a bit of a luxury purchase, will come down in price and be far more accessible as a healthy, delicious snack in the months ahead,” said Ms Leonard.
“Of course, while this is a great outcome for our customers, as a processor and supplier we also understand that as farm-gate prices come down, there will be challenging times ahead for our local growers.
“These are hard-working farmers, mostly located between Bundaberg in the north, out to Toowoomba in the west and down to the Northern Rivers of New South Wales. Collectively they create hundreds of local jobs which form an important part of these local economies, and this year they will have to work harder to collect their increased harvest, while lower prices put greater pressure on their livelihoods.
“Some of these farmers have been working with us since we opened our doors in Yandina in the mid-1990s, so we are working hard to support them in the coming months by exploring new markets for Australian macadamias and delivering macadamias in flavour combinations and formats not previously seen.”
Nutworks has for nearly three decades been a leader in the value adding side of the industry, constantly developing new flavours and styles to delight consumers.
They’ve just released a whole new range of amazing products, including decadent chocolate coated flavours, wholefood products like mueslis, and a ‘Chefs Pantry’ range of oils, nut butter and baking chips, so you can cook like a chef at home.
To make it easy for you, I’ve created three recipes for you to cook at home – you can find them over the page.
As part of the launch, Nutworks is offering customers the opportunity to suggest their own Nutworks flavour with the chance to see it on shelves as a limited-edition range.
Competition entrants will also have the chance to WIN a luxurious two-night stay at Mayan Farm in Kin Kin, along with a private cooking session and three-course meal with me, Matt Golinski, for up to four lucky guests at the Pavilion!
Prizes also include a Nutworks hamper worth $100 and a $200 in-store voucher.
To check out the range, enter the competition or to shop the online store, visit www.nutworks.com.au.
So get cracking with your nutty ideas, and hopefully I’ll see you in Kin Kin!
