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The oil has then been balanced with the flavours of Native Mint and Lemon Myrtle.
The blend has a smooth peppery taste and is suitable for salads, as dipping oil or drizzled over pasta, stir fries and red meat.
Goes particularly well in dishes with a delicate flavour.
Drizzle a little over plain pasta or noodles.
Replace the butter in mashed potato (only a small amount required).
Brush on potatoes before baking.
Mix a little with sour cream for a dressing.
Massage on steak ½ hour before cooking. Drizzle over a salad with a soft white vinegar.
Bronze Medal Winner 2017 Sydney Royal Fine Food~Silver Medal Winner 2007 Sydney Royal Fine Food & 2009 Royal Melbourne Fine Food Award~Bronze Medal Winner 2008 Mudgee Fine Food & 2006 Sydney Royal Fine Food.
Macadamia nut oil is a healthy alternative to other food oils with its high levels of monounsaturates (80-85%), no cholesterol and with signiﬁcant levels of natural antioxidants.
Macadamia oil tolerates high temperatures with a smoke point at 200° - 210° C and a flash point at 252° C. so is perfect for shallow frying and it can be used as a tasty alternative to other oil in baking.
Oz Tukka macadamia nut oil is cold pressed with no further reﬁning processes.
Ingredients: Cold-pressed macadamia oil, pepper leaf extract, lemon myrtle extract and native mint extract.