Macadamia

Packed with crunch, sweetness, acidity and spice, this recipe plays with tried and true texture and flavour combinations in the best of ways.

It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.

Fans of peanut brittle should be on high alert: this tart will be impossible for you to resist.

A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.

The striking colour of this passionfruit semifreddo only adds to the fun of an ice-cream sandwich. We've added wattleseed and macadamia nuts to our biscuits for extra texture and Australian flavour.