What’s on the menu: The Byron at Byron Restaurant
When Gavin Hughes reflects on nearly 12 years at The Byron at Byron, most of them as head chef, he can’t help but smile at the way it unfolded.
Nachrichten und Berichte
Neueste Nachrichten und Berichte
Macadamia blossoming gives scientists weeks to crack our macadamia mysteries
Scientists and farmers are racing the clock to crack the secrets of Australia’s finest nut following the early arrival of this year’s macadamia blossoming.
Macadamias take centre stage at Sample Food Festival
The taste and versatility of Aussie macadamias were on display earlier this month at the Sample Food Festival, the Northern Rivers’ largest food event. As the first weekend of the Australian spring dawned, around 17,000 people flocked to the Bangalow Showground to experience a taste of the best food and wine from northern New South Wales, while enjoying live entertainment and cooking demonstrations.As part of our commitment to supporting food events in each of the major Australian macadamia growing regions, Australian Macadamias was a proud sponsor of the event for the fifth consecutive year. Our sponsorship was leveraged extensively on social media, reaching almost 100,000 people and exceeding our KPI by 24%.A festival of benefitsParticipating in events such as Sample fulfils a host of objectives for Australian Macadamias:
Sharing the ‘Macadamia Moment’: new infographic
Macadamia fans around the world love to enjoy a Macadamia Moment. Whether to relax or refuel, it’s a treasured moment of indulgence. So who would our fans most like to share their Macadamia Moment with? We asked our global Facebook audience and the response produced an insightful and diverse international comparison, summarised in this new infographic.
What’s on the menu: Pilu at Freshwater
Ask Giovanni Pilu what he draws on for inspiration each time he creates a new menu and the answer is instant: local, seasonal produce. “If you work with what’s around you and what’s in season, you can create amazing cuisine anywhere in the world.”
Macadamia Okaki: a match made in heaven
How do you make a rice cracker a best seller? By adding macadamias. That’s been the experience of Japanese manufacturer Nigata Ajinoren Honpo with its unique Macadamia Okaki product, now in its 11th year of production.To explain the Japanese terminlogy behind this product, Nigata is a prefecture in Japan, well-known for its rice, water and sake, while Okaki are Japanese rice crackers, traditionally made by craftsman.Macadamia Okaki are made using 100% premium quality Japanese rice, with Australian grown macadamias. It’s a harmonious combination that is as popular as it is delicious. The rice, seasoned with a light dose of salt, brings out the flavour of the macadamia nuts, producing a truly unique cracker that has a light, fluffy texture. Japanese consumers love the mild yet moreish taste and enjoy pairing them with almost any beverage, from coffee and Japanese green tea to beer and wine.After realising they were on a winning streak with their light and fluffy Okaki and roasted macadamias, the team at Nigata Ajinoren Honpo decided to increase the size of the cracker, for greater visual and taste appeal. It was a move that paid dividends, with the Macadamia Okaki becoming the company’s fourth highest selling product overall, and number one online seller.
How sweet it is: the wonderful world of chocolate innovation – PART 2
Following on from Part 1, in this second and final instalment of our global chocolate innovation series, we look at emerging markets, share insights from Japanese and European chocolate manufacturers and analyse what lies ahead for this dynamic category.
How sweet it is: the wonderful world of chocolate innovation – PART 1
In this two-part series, we go inside the global chocolate industry to find out what's trending, who's innovating and where the growth opportunities lie. Part 1 has an Australian flavour while Part 2 will take us abroad with insights from Japanese and European manufacturers.
Nut consumption may reduce incidence of breast and colon cancer
Eating 2 or 3 servings per week (28-57g) of nuts can reduce the risk of several types of cancer.
Are nuts one of the secrets to a healthy gut microbiome?
Preliminary research suggests nuts could be good for gut health, which adds to the large body of evidence on how nuts improve health and wellbeing.
Exploring the ‘Macadamia Moment’: new infographic
The concept of the 'Macadamia Moment' was born from our market research in which consumers described their ideal macadamia moment in great detail. Now a key creative strategy in our consumer promotional campaign, we recently explored the 'moment' further with our Facebook communities in all core markets, producing a rich cross-market comparison that we've summarised in this new infographic.
National Residue Survey – Macadamias – 2016-17
Download the National Residue Survey - Macadamias - 2016-17 here: