Lamb with Macadamia and Semi Dried Tomato Pesto

Macadamia growers are urging Australians to throw a handful of ‘Maccas’ into their BBQ salads this Australia Day and celebrate with a true Australian icon.

Unique to Australia, macadamias are the only indigenous plant commercially farmed for food in Australia - and the only native Australian plant to become an international food. It is believed that long before Australia was mapped by European explorers, Aboriginal people would congregate on the eastern slopes of Australia's Great Dividing Range to feed on the seed of what is now known as the macadamia tree.

Apart from their irresistible taste and texture, Burnett says macadamias have additional health and nutrition benefits including the highest amount of beneficial monosaturated fats (‘good oil) of any nut. They are also high in antioxidants and have the National Heart Foundation Approved Tick, making them part of a healthy balanced diet.

Macadamias also compliment both sweet and savoury recipes making them an ideal ingredient for cooking (see recipes macadamia and lemon cookies; and lamb with macadamia and tomato pesto). With commercial production centred in northern New South Wales and south eastern Queensland where rich soils and high annual rainfall provide for maximum growth, the macadamia industry has grown dramatically over the last fifty years. There are around six million trees producing up to 45,000 tonnes of macadamia nuts a year. Seventy five percent of Australian macadamias are exported giving other countries the opportunity to experience a unique taste of Australia.

Ingredients

300g semi dried tomatoes
2 tablespoons olive oil
1 ¼ cups chopped raw macadamias
2 teaspoons chopped rosemary
1-2 tablespoons of the semi dried tomato oil
8-12 trimmed lamb cutlets

Method
1.Place 300g semi dried tomatoes (reserve the marinating oil) in a small food processor along with 2 tablespoons olive oil and process until chopped but not quite smooth. Remove from the food processor and transfer to a bowl. Stir through 1 ¼ cups chopped raw macadamias and 2 teaspoons chopped rosemary, along with 1-2 tablespoons of the semi dried tomato oil to make a moist, pesto like consistency. Cover and set aside.
2.Heat a large non stick frying pan over medium high heat. Brush 8-12 trimmed lamb cutlets with a little olive oil and sprinkle with salt and pepper. Cook in batches for 3-4 minutes each side or until done to your liking, covering the cooked cutlets in foil to keep warm as you cook the remaining ones.
3.Serve the cutlets with a large spoonful of macadamia pesto and salad.

This pesto is also ideal for serving as a dip with vegetables such as carrots, capsicum and green beans.

Lychee and earl grey iced tea

Ingredients

3 Cups of Boiling Water
Three Earl Grey Tea Bags
Lychees
Mint Leaves
Ice
Lemonade

Method
1.Place boiling water into a heatproof bowl with three earl grey tea bags.
2.Refrigerate until cold and then discard the tea bags.
3.Place tea in a large jug with lychees, mint leaves and ice and then top with lemonade.

Lychees with yoghurt and muesli

Ingredients

Toasted muesli
Any flavoured yoghurt
Lychees
Method
1.Pour muesli into a bowl
2.Peel your lychees and then dip them into the yoghurt and then your museli.
3.You can dip your lychees in nuts instead of muesli if you wish.