Use as a dipping oil with bread, for drizzling over vegetables, for baking confections, cakes and muffins, as a marinade, a finishing oil, for cooking, and, of course, it makes an amazing salad dressing.

See recipes below:

Tea-smoked Flathead with Lemon Vinaigrette:

3 Tbs Earl Grey tea-leaves.
4 x 150g flathead filets, deboned and each cut into 3-4 strips.
1 ripe avocado
1 head of curly endive

Dressing:
Juice of 1 lemon
1 tsp of mild mustard
1 Tbs of Macadamia Nut Oil 
Pepper to taste

Whisk together the dressing ingredients and set aside.  Place tea-leaves in a heavy-based pan or wok with a small rack inside.  Place over high heat and lay fillets on rack.  Cover tightly and smoke for 5 minutes with a saturated tea towel wrapped around the lid seal.  Remove from heat and allow to cool.  Slice avocado finely and toss with a little dressing.  Arrange endive leaves on plates, top with avocado and arrange fillets on top.  Spoon over the dressing and serve immediately.                                                                                                                          

Stuffed Mushrooms:

1 cup of cooked chicken or any leftover meat
140g can of water chestnuts, drained
1 cup of soy sauce
18 large fresh mushrooms
1/3 cup of Macadamia Oil
2 Tsp chives or scallions, chopped
1 Tbs celery finely chopped
2 Tbs ripe olives, chopped
½ cup of macadamia nuts, chopped 
18 Squares of cheese (tasty, cheddar etc)

Marinate chicken and water chestnuts in the soy sauce and set aside.  Clean mushrooms and remove stems.  Saute mushroom caps in oil until darkened and shrunken.  Let cool.  In separate bowl, mix chives, celery, olives and nuts.  Add the stems and any mushrooms, which are not whole after sauteing.  Pour off excess soy sauce from chicken and water chestnuts and finely chip or grind them.  Mix all the ingredients together and stuff into mushroom caps.  Cover with a square of cheese and bake in oven or microwave until melted and bubbly.  Serve hot.  Makes 12-17.

Macadamia Nut Pesto:

½ cup Macadamia Nuts
1 cup firmly packed fresh Basil leaves
½ cup Macadamia Oil
1 large clove Garlic, chopped
2 Tbs grated Parmesan Cheese
1-2 tsp Sweet Chili Sauce (or to taste)
Pinch of Rock Salt

Blend or process until combined. You may need to add an extra teaspoon of Macadamia Oil for desired consistency during blending.

Cover and refrigerate until required.

Tips for using Pesto:

• Stir though warm pasta and serve with a shaving of fresh parmesan cheese.
• Add to lasagne as a delicious layer to give a flavour boost and contrast colour.
• Serve on an antipasto platter with your favourite cheese, rocket and fresh Turkish bread
• Use as a dressing for green salads and pasta salads. You may need to add extra Macadamia Oil to achieve desired consistency.
• Stir through cooked, warm potatoes; serve with a shaving of parmesan cheese.

Salad dressings:

Macadamia Oil is delicious when used as a salad dressing. You can mix it with just about anything, try our variations below or experiment on your own delicious combination!

• Standard dressing:
3 Tbs Macadamia Oil
1 Tbs Balsamic Vinegar.

Shake ingredients together in a screw top jar and pour over salad

• Touch of Chilli
3 Tbs Macadamia Oil
1 Tbs Balsamic Vinegar
1 tsp Sweet Chili Sauce (or to taste)
1 tsp Seeded Mustard

Shake ingredients together in a screw top jar and pour over salad

Couscous Salad:

1 quantity cooked couscous
½ cup red capsicum, chopped
1 cup corn kernels
1 small cucumber, chopped
½ cup celery, chopped
1/3 cup Macadamia Nuts, chopped slightly with a knife
1/3 cup Pine nuts, toasted
2 Tbs Sesame Seeds, toasted
Dressing:
5 Tbs Macadamia Oil
2 Tbs Balsamic Vinegar
2 tsp Sweet Chili Sauce (or to taste)
2 tsp Seeded Mustard

Shake ingredients together in a screw top jar and pour over salad

Couscous Salad:
Add 1 cup Couscous to a heat proof bowl. Pour over 2 cups of boiling water, cover and stand for 3-4 minutes or until water is absorbed. Fluff up with a fork. Transfer to serving bowl.
Add remaining ingredients and mix through.
Pour over dressing, stir through and serve.

Variations:
Serve on a bed of rocket
Add cherry tomatoes and/or sliced Avocado to serve

This salad is delicious served for lunch with fresh crusty bread or as an accompaniment to any meal.

(All recipes courtesy of Macadamia Oils of Australia)