
Australian Macadamia Nuts
We’re a family owned and run macadamia orchard, situated on the sunny Sunshine Coast. We work hard to produce the best products for our customers and share a little bit about our farm in the process.
Proudly Australian grown.
Learn About Our Orchard
Macadamias are native to Australia and are one of the only native Australian crops to be cultivated and sold internationally. If you’ve ever eaten a Macadamia, you’ve likely had one of two main varieties, the Australian Macadamia or the Hawaiian Macadamia.
Visually, the two varieties look very similar, with the unique (and super tough) brown shell and creamy white kernel. However there are two key differences between the two!
Australian Macadamias tend to have a thinner (and more easily cracked) shell and a mild, creamy, nutty flavour, while the Hawaiians have a thicker shell and a stronger taste.
In our orchard, we grow the Australian variety.
Spray Free & Pesticide Free
Our Macadamias are spray and pesticide free, to keep harmful chemicals from seeping into the soil and nuts. Instead of using traditional chemical pesticides, we use more natural pesticides to keep pests away, like wasp cards.
These strong, chemical fertilisers can linger in the soil for up to 10 years, building up over time and causing extensive damage to delicate soil ecosystems.
While they may help in the short term, these pesticides can harm the overall health of the soil over time and lead to several diminished soil health and yield.
As with all of our crops, we try to farm our macadamia orchard in a way that looks after the land and us.


Natural Fertilisers
We try not to use heavy, industrial fertilisers on our trees. Our philosophy is that we want to try and minimise as much waste as possible and work towards a closed loop style of farming, where we can nourish the land with things we already have instead of introducing things that might upset water or soil ecosystems.
That’s why we primarily choose to use the chicken litter from our own chickens and mulch from the discarded Macadamia husk to fertilise our orchard. The discarded husk is a natural byproduct of the nuts and we strip it off the outer shell each harvest season. From there, we mulch it before putting it under the trees to let it breakdown and nourish the soil for the next season. This way we are reusing waste and byproducts already being created on the farm, minimsing waste and maximising the nutritional value we can pull from the husk mulch and chicken litter.
Macadamia Growing & Processing
Macadamias flower in August and we begin our harvest in February and March, once the nuts have fallen from the tree and outer husk has turned from a deep green to a dark brown.
Once the nuts are harvested, we do a first sort on the sorting machine. This is basically where we separate out as much empty husk (the outer shell around the actual shell), rotten or bad nuts, leaves, and other debris the harvester picks up. We usually do a few sorts of the harvest to make sure we catch as many bad nuts as possible.
From there, the nuts are stored in the silo for a few months to help the nut dry down, and also protect it from moisture, pests, and temperature fluctuations. It’s very important to store the nuts in silos, as storing them in the open before they’re cracked can lead to harvest loss.
Once they’ve been dried, it’s off to the processor, where the nuts are cracked, sorted, roasted and packed up to be sold!
Fun fact! If you shake a macadamia nut in its shell and it rattles, it means it’s ready to be cracked and eaten! Try it for yourself the next time you see a macadamia in its shell.


We’re in the business of producing good food for our customers.
We hope you can taste the difference.