Rainforest Macadamia Nut Oil
Here we have sweet macadamia oil infused with the strong citral lemon myrtle oil and a dash of the pungent ginger oil.
The blend makes a most refreshing tasting oil suitable for chicken, fish and Asian style cooking. It gives an uplifting touch to salads or just drizzled over cooked vegetable.
Excellent as a base for mayonnaisse and aioli.
Butternut Pumpkin Soup
Cube half a Butternut Pumpkin (after discarding the skin and seeds)
Pour a tbspn of Rainforest Macadamia Oil into a large pot and then add one diced onion and 2 diced bacon eyes. Fry off and then add the pumpkin. Coat the pumpkin with the oily onion mix and then add 1.5 litres of water and the applicable amount of chicken stock powder. Cook until pumpkin is soft. Puree. Season to taste. Serve!
Serving Suggestion: Lemon Myrtle Prawn Pasta Salad
Silver Medal Winner
2006 Sydney Royal Fine Food Show
2009 Royal Melbourne Fine Food Award
2007 & 2008 Sydney Royal Fine Food Show
2008 Mudgee Fine Food Show