Packed in compostable, sealed bags, these beautiful spray-free, regeneratively farmed macadamias are sourced direct from the orchard at Greens Creek, near Gympie, Queensland.

Unlike commercial Macadamias, these have not been cured (dried) before being packed. Once opened, they should be stored in a jar in the fridge to ensure they stay fresh This means they are a little softer than you would expect from commercial macadamias. If you want that commercial crunch, throw them in a dehydrator, or a low temp (below 100ºC) fan forced oven for a couple of hours. 

About the Grower

Stewart Neilson runs Ecodamia, a 10-hectare, chemical-free macadamia orchard planted with around 2,700 trees, including 18 commercial and CSIRO trial varieties—all propagated on-site in his own nursery. Instead of herbicides, he uses mulch, mulched understory, and native ground covers to build living soil. No synthetic inputs are used—only carefully managed organic nutrients.

In autumn and winter, Stewart uses a gentle finger-wheel harvester, supplemented by hand-raking under tree trunks to avoid disturbing soil and litter. On the farm nuts are dehusked, air-dried, and then cracked, colour-sorted, packaged and sealed on-farm, ensuring live traceability and unmatched freshness. Stewart maintains wildlife habitat, encourages native pollinators, and boosts orchard ecology with his regenerative baseline approach.

Learn more about Stewart and Ecodamia →

What Makes These Macadamias Special

• 100% Australian grown by a single grower using regenerative principles

• Chemical-free, unsprayed, and non-irradiated

• Cracked fresh in small batches for flavour and freshness 

• Naturally high in monounsaturated fats, plant sterols, magnesium, and thiamine

• Creamy, buttery texture ideal for raw snacking, blending into nut butter, or folding through granola

• Taste like they are fresh off your backyard tree - Soft and buttery

Culinary Notes

Macadamias are an extremely versatile nut in the kitchen. Use them:

• Raw as a snack

• Lightly toasted for depth of flavour

• Blended into homemade nut butters (after roasting) or non-dairy milk (150g makes a litre of macadamia milk)

• Crushed as a topping for cakes, porridge, or fruit salads

• Ground into pastry doughs, or folded into cookies and biscotti

Their high oil content also makes them excellent for baking, lending richness and moisture to cakes and breads.

FAQs

Are these macadamias raw or roasted?

They’re completely raw and fresh— they haven't  dried (cured) roasted, salted, or oiled. We recommend refrigerating them after opening

Are these macadamias certified organic?

No, but they are grown without synthetic inputs under a chemical-free regime that exceeds many conventional standards. Stewart has had his introductory audit and next year's crop will be harvested under an "in-conversion" certificate. 

Are macadamias native to Australia?

Yes. In fact, macadamias are the only Australian native food to become a major international crop. Ecodamia grows varieties descended from the wild species Macadamia integrifolia and M. tetraphylla.

Can I use these to make macadamia butter?

Absolutely. Their high oil content means they blend beautifully into a smooth, naturally sweet spread. To get the best flavour, you should toast them first. Then process them for about 10 minutes until they are smooth. Or if you are lazy you can try Stewart's macadamia butter