Small-batch Queensland macadamias, grown, flavoured and packed on Stewart Neilson's family farm near Gympie. These premium Australian macadamias are coated with locally grown Elephant Garlic (Allium ampeloprasum) and a pinch of Celtic sea salt before being slowly dried to create a rich, savoury crunch. Vacuum sealed in a glass jar for exceptional freshness. 

About the Macadamias

Sometimes the best flavours come from using just a handful of quality ingredients.

Stewart starts with his own Australian-grown macadamias, harvested, processed and packed entirely on the farm. Each batch is lightly coated with locally grown Elephant Garlic (Allium ampeloprasum) and Celtic sea salt before being slowly dried, allowing the sweet, mellow garlic flavour to complement the naturally rich, buttery macadamias without overpowering them.

Packed in a vacuum-sealed glass jar, they stay fresh until you're ready to enjoy them.

About the Grower

Stewart Neilson and his family grow, process and pack every macadamia on their farm at Greens Creek, near Gympie in Queensland. Rather than sending their crop to a large processor, every stage. From harvesting and cracking through to flavouring, drying and packing; is completed on the farm.

Their orchard is managed under certified organic standards with a strong focus on healthy soils, biodiversity and regenerative farming. Organic fertilisers, permanent ground cover and abundant native wildlife all play an important role in producing macadamias that reflect the care taken from orchard to jar. 

To read more about Ecodamia, head to their bio page

Why We Love It

These aren't heavily flavoured snack nuts. The Elephant Garlic adds a mellow savoury note that complements the naturally creamy macadamias rather than masking them. Combined with Stewart's small-batch processing and vacuum-sealed glass jars, the result is a fresh, distinctly Australian snack that's difficult to stop eating.

Culinary Uses

Perfect for:

• Enjoying straight from the jar
• Cheese and grazing boards
• Sprinkling over roasted vegetables
• Adding crunch to salads
• Serving with antipasto
• Chopping through savoury pastries and stuffing
• Enjoying with your favourite drink

FAQs

What is Elephant Garlic?

Despite its name, Elephant Garlic (Allium ampeloprasum) has a milder, sweeter flavour than common garlic. It adds a gentle savoury character that complements the buttery flavour of macadamias rather than dominating it.

Are these roasted in oil?

No. The macadamias are coated with Elephant Garlic and Celtic sea salt before being slowly dried. No seed oils or artificial flavourings are used.

Where are they produced?

Everything is completed on Stewart Neilson's family farm near Gympie, Queensland—from growing and processing the macadamias through to flavouring, packing and vacuum sealing.