A self-described “Vagabond chef for hire,” his work now takes him to food festivals and events across the country, where he consistently showcases the versatility of native ingredients, with the macadamia frequently featuring on his menus.
We recently caught up with Matt to learn about how he is currently using macadamias, the way he is combining them with other native Australian ingredients, and the shift he’s observing on supermarket shelves.
An advocate for native Australian ingredients
Matt has long been a fan of native Australian ingredients, particularly the macadamia, and his interest has now extended beyond the kitchen as he embarks on a quest to create a personal fruit forest.
“I have always used lots of native Australian ingredients. As an Australian chef, I love using macadamias because they grow here naturally and that’s something that’s unique to Australia,” says Matt.
“I now have 900 native trees planted on my own property which will all start producing in the next 5 years, so eventually I’ll have a native fruit forest that’s producing sandpaper figs, Davidson plums and macadamias.”
Exploring endless possibilities with macadamias
Matt believes that one of the most compelling reasons to use macadamias in cooking is their superior flavour and texture, and he often uses them to reinvent well known favourites.
“If you’re making pesto, I tell people not to use pine nuts, but to use macadamias instead,” he advises. “They deliver the same fat content the sauce needs but with better flavour. Likewise with satay, if you make it with macadamias rather than peanuts, the result is better.”
He often incorporates macadamias into both sweet and savory dishes, from a rich macadamia and honey parfait to a vibrant Thai green papaya salad. “As an Australian chef, it makes sense to me to show off our native nut. The macadamia grows here, and it tastes great. Why wouldn’t you use it?”
Matt’s confidence in macadamias is clear, and he continues to find new and creative ways to incorporate them into his cooking, from using macadamia butter to create a rich satay sauce to roasting macadamia pieces for added crunch in a finger lime mayonnaise to serve with lemon myrtle infused Spanish mackerel skewers.
“I’m always experimenting with them,” he says. “I really like using the smaller pieces. They’re convenient—there’s no chopping or messing around needed, and you don’t need a lot to make an impact in a dish.”
Closing the knowledge and experience gap as brands get on board
Matt’s work sees him regularly meeting new people who are eager for memorable food experiences, and he says native ingredients are an effective way to deliver on this.
“There are still a lot of people who have not tried a finger lime or a Davidson plum. It’s great to be able to share that with people. While a lot of people do know what a macadamia is, many don’t know that they come from Australia. And a lot of consumers are still learning how to use them as a premium product that can be enjoyed every day.”
Matt has also observed the rising use of native ingredients in mainstream food products.
“Brands are realising that using native Australian ingredients can create a real point of difference, and as a result they’re starting to be used more,” he says.
“We’re seeing it in the ice cream category in particular, with some big mainstream brands embracing ingredients like Davidson plum and lemon myrtle, as well as macadamias of course.”
For Matt Golinski, macadamias are more than just an ingredient—they are a symbol of Australia’s natural bounty and a testament to the unique flavours that native ingredients can bring to the table.
His passion for showcasing macadamias in his cooking not only highlights their versatility but also encourages others in the food and beverage industry to embrace Australia’s exceptional native nut.
