In Australia, home of the macadamia, a bowl of roasted nuts is a favourite snack, especially at a backyard barbeque. But this week Bengaluru will see new and innovative dishes made from the nut as part of the Australian Macadamia Festival.
The third edition of the festival by the Australia Macadamia Society comes to Bengaluru from September 9 to 16, and chefs and brewers in the city are creating special menus using the versatile nut. The festival will also see workshops and masterclasses, and an industry trade meet.
“Nothing compares to the creamy texture, unmistakable buttery taste, and soft crunch of an Australian-grown macadamia. They are native to our country, originating in our rainforests millions of years ago, and grow best where nature intended,” says Jacqui Price, General Manager Marketing of the Australian Macadamia Society.
“After successful festivals in Mumbai and Delhi, Bengaluru’s reputation as India’s culinary trendsetter and its dynamic, ever-evolving dining landscape felt like the perfect location for our next festival.”
Facts about macadamia nuts
Originating from Australia, macadamias are the only Australian native food crop to be developed and traded globally
Before European colonisation, the nuts were used for trade between Aboriginal people. They call them Kindal Kindal or bauple nut
The nuts are named after Scottish-Australian chemist and politician John Macadam. They were named so by German-Australian botanist Ferdinand von Mueller in 1857
Coffee and macadamia Paris brest at Mäki Pâtisserie
| Photo Credit:
Special arrangement
Highlights of the Australian Macadamia Festival in Bengaluru
The city’s beloved microbrewery Toit is creating a special beer for the festival. Sibi Venkataraju, co-founder and CEO of Toit says, “The nuts were an interesting new ingredient to work with for the culinary and brewery teams. The buttery, sweet profile of the nuts makes it a good ingredient for desserts, whereas for the ale, it has brought a nice nuttiness that we think the customers will really enjoy.”
On offer are Australian Macadamia Nut Special Beer, and dishes such as spiced cucumber, feta and Australian macadamia nut salad and Australian triple sec chocolate macadamia tart.
Australian Macadamia praline gelato with Espresso cookie cubes at Lick
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Special arrangement
Chef Ajay Chopra, behind the restaurant Plaka by Chef Ajay Chopra at Mall of Asia, says it was a new experience to use the nut, and at first they presented a challenge. “Macadamias are softer than almonds or cashews, so balancing textures in cooking can be tricky. But once mastered, they become a chef’s secret ingredient for luxury cooking. Their smooth texture makes sauces silkier, desserts richer, and adds a satisfying crunch when roasted.” The restaurant has dishes such as macadamia and miso Korean pancakes, macadamia and gremolata crusted fish skewers and even a torched pudding.
Ajay is also hosting a macadamia cooking masterclass on September 12, and Soka Cocktail Bar in Indiranagar will host a cocktail workshop by Ishrat Kaur on September 14. Black Bazza Coffee Co. in Sahakarnagar hosts a coffee and macadamia experience on September 13.
Participating restaurants and bars include Toit, Ganache – The Ritz-Carlton, Lavonne, Lick, Kopitiam La, Lumara, Plaka by Chef Ajay Chopra, Olive Beach, Crackle Kitchen, Monkey Bar, Street Storyss, Soka, Jamming Goat 3.0, Shiro, Juny’s Bakehouse, The Kind Roastery & Brew Room, Mäki Pâtisserie, Nenapu, Black Bazza Coffee Co. and Kalpaney.
Across restaurants and pubs in the city. From September 9 to 16. For more details and info, visit australianmacadamias.in
Published – September 09, 2025 07:34 pm IST
