Hard but delicious

Who wants to crack, needs strength, a balanced basic character and special tools. Those who want to harvest them need time, a great many employees and investors who are close to Buddhism. Patience is the key qualification for producers of the Australian-derived macadamia nut. Alone her shell is so hard that you can possibly come up with a pipe wrench or a so-called spindle nutcracker. And those who plant a plantation have to wait about five to seven years for the first yields. However, you can only harvest the nuts that voluntarily fall to the ground at a time you choose. Any automation of production is therefore excluded.

The Macadamia obeys only their laws.

Macadamia, the capricious, obeys her own laws. And wants to be handpicked. After all, that creates jobs in the main growing areas of Australia, South Africa and Hawaii. And permanent. Because the diva, which fortunately only comes peeled into the trade, has reached third place in the most popular noble nuts alone in Germany.

Macadamia nuts are, of course, hugely healthy. They have a particularly favorable composition of monounsaturated and polyunsaturated fatty acids, which has a positive effect on the cholesterol level. In addition, the slightly more than hazelnut-sized fruits contain a lot of protein, vitamin B, calcium, iron and phosphorus.

Mildly aromatic and slightly sweetish

But that would not interest much - if macadamias were not so delicious. They taste mild, aromatic and slightly sweet. You have - admittedly, because of their high fat content - a pleasantly creamy texture and are still wonderfully crisp while biting. You can just nibble them like that. Or roasted and salted. But you can also cook and bake very well with itbecause its aroma is pleasant, but not intrusive. And its slightly nutty-tasting oil is very well suited for fine salads, marinades or upscale Asian cuisine.

So far, however, knew that, especially the Australians. After all, they have known Kindal Kindal for 3000 years - that was the name of the nut in the Aborigines, before Ferdinand von Müller rediscovered the genus in the 19th century and named it after his friend John MacAdam. But that has an end now. Australian celebrity chef Peter Wright uses these recipes to show what and how it works. Copy allowed!

That's what the chef from Macadamia does

Peter Wright, 44, is one of the best known and influential exponents of modern Australian crossover cuisine, combining elements of European and Asian culinary art with land traditions. Wright, who was educated at the Hilton Hotel in Melbourne, is President of the Australian Culinary Federation and a member of the National Cooking Team, with whom he has several international top rankings. With his catering company Xtreme Consulting, he led the catering supply for the 2000 Olympic Games in Sydney and the sponsorship catering for the 2008 Olympics in Beijing.