Comments on: Lemon Myrtle Infused Macadamia Oil

By: Bonnie

Bonnie — Sat, 28 Apr 2007 19:01:56 +0000

Don’t cook this oil – it is liquid gold and the cold pressed value would be wasted. Use on it’s own as a dipping oil with soft bread and dukkah or drizzle over a salad. Also delicious mixed with very good quality aged balsamic vinegar as a salad dressing. I have been adding various tropical fruits to my salads and this dressing is delicious on them.

By: Marketman

Marketman — Thu, 05 Apr 2007 01:52:45 +0000

Peter J., that recipe wins the prize! I will definitely try that one. I happen to have macadamia nuts in the fridge and have everything except asiago. Will do this as soon as I get back to Manila… thanks!

By: Peter J.

Peter J. — Wed, 04 Apr 2007 05:08:01 +0000

oh, I forgot! lots of shredded asiago cheese or parmasano regano pls.

By: Peter J.

Peter J. — Wed, 04 Apr 2007 05:02:40 +0000

Try making pesto, substitute pine nuts with macadamia nuts and instead of using EVOO, just use your macadamia infused oil; lots of fresh basil, S & P TT. I recommend Penne pasta, to coat with sauce a la minute (right before serving).

By: pinky

pinky — Sat, 17 Mar 2007 05:39:28 +0000

I think it would be divine with fish.