A SELECTION OF OUR SOCIAL POSTS.
Oils that can’t take the heat really should get out of the kitchen, when it comes to high heat cooking. When you’re cooking at high temperatures, you want an oil that stays stable, not one that breaks down and smokes too quickly. Here’s what matters: 1. A naturally higher smoke point, 2. Stability under heat, 3. Clean, neutral flavour, and 4. No unnecessary additives. Choosing the right oil isn’t just about taste — it’s about performance in the pan. Our Macadamia and Safflower Oils both perform extremely well under heat, as does our peanut, and most nut oils.
It’s a classic for a reason! Honey carrots with a sneaky chilli hit! Cooked in Macadamia Oil for health and for flavour.
Nothing but the pure goodness of cold pressed natural produce in our oils. Enjoy!
Great food starts long before it reaches your kitchen. It starts in the orchards. In the soil. In the seasons. We’re proud to work closely with growers across Australia and some right here in the South Burnett — people who care about quality as much as we do. Because when you know where your food comes from, it simply tastes better.
(Photograph Courtesy Australian Macadamia Society)
This delicious meal was made using Recipe Tin Eats’ “Slow Cooked Lamb Shanks in Red Wine Sauce” recipe. Just one thing…Nagi says “Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.” With respect, we disagree! Olive Oil is not great for high heat cooking. Use Plenty Macadamia or Safflower Oil instead. Both GREAT for high heat cooking!
“Cold-pressed” isn’t a buzzword, it’s a process that results in a superior oil. It means extracting oil without excessive heat or chemical solvents. The result? 1. Better flavour integrity, 2. Nutrient retention, 3. A cleaner label. It’s slower. It’s more deliberate. And yes, it makes a BIG difference to flavour and nutrition! (What we are about!).
