Are you ready for the Aussie snack of the century? Only if you served this up in a kangaroo’s pouch or balanced on a boomerang could this delicious snack get any more Australian. It’s a fair dinkum rippa recipe!
When I first came to Australia, I was looking forward to trying local delicacies – cuisine you can’t find anywhere else in the world. That’s what travel’s all about isn’t it? Finding something particular about your destination.
I discovered that the meat pie was a thing here and I must admit I was a bit confused. I can get that in England.
I met Mrs Romance, who introduced me to a thing called ‘fairy bread’. I was even more confused.
I looked deeper into the Aussie culinary lexicon and found something called a potato scallop. Not bad, I thought. But is there something more Aussie?
I decided to go bush.
Deep into the heartland of the nation’s Red Centre I travelled, hunting for that flavour of Australia. I dined on kangaroo, emu even the terrifying witchetty grub.
But it wasn’t until recently that I learned that the mighty macadamia – the world’s hardest nut – is in fact an Aussie native.
The macadamia nut is indigenous to New South Wales and Queensland, and beneath its almost bulletproof shell dwells a kernel so delicious and buttery.
Here’s our latest to-die-for recipe using this True Blue nut in combination with another classic Aussie flavour: cheese and Vegemite.
The most Australian snack on earth: macadamia, Vegemite and cheese scrolls
Here’s what you need
- 500g strong bread flour
- 1 sachet dried yeast
- 1 tsp salt
- 1 tbsp olive oil
- 325ml warm water
- 2-3 tbsp Vegemite – or to taste 😉
- 2 cups (125g) tasty cheese, grated
- 1 cup raw macadamias, roughly chopped
Here’s what you do
- Combine the flour, yeast and salt in a large bowl. Make a well in the centre. Combine the water and olive oil and pour into the well gradually.
- Use a knife to combine the mixture until it forms a rough ball then turn it out onto a lightly floured surface.
- Kneed for 10 minutes adding more flour if it gets too messy.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a tea towel and stand it in a warm place for about an hour until it’s doubled in size.
- Punch the dough down, turn it out and kneed for another 5-10 minutes. Put it back in the bowl, cover and stand for another 30 minutes.
- Punch it down again and use a rolling pin to roll the dough into a square no more than 1cm thick. The squarer it is the better, so once you’ve got the thickness about right, use your hands to pull and stretch the dough into shape.
- Spread with Vegemite over the dough, then sprinkle with cheese and macadamias.
- Roll the dough into a long scroll and cut into ‘coins’ no more than 3-5cm thick.
- Place the scrolls cut side down on a paper-lined baking tray and bake at 180°C for 15-20 minutes until golden.
- Enjoy with billy tea in your swag while dingos howl at the moon, and Farnsie and Barnsie pump out rippa tunes.
I love cooking with macadamias – and not just because of their Australian roots (excuse the pun). They add excellent texture and buttery flavour to dishes like these gluten-free macadamia cookies and this macadamia dukkha.
And on their own, they’re one of the most moreish snacks you’ll ever find. Check out these macadamia beer nut recipes.
For a wealth of macadamia recipes, stories on the history and origins of this delicious native nut, and the Aboriginal heritage of macadamias, check out the Australian macadamia industry’s website Australian-Macadamias.org.
Do you cook with macadamia nuts? Do you have a favourite nut? Can you explain the meaning of fairy bread? Tell us in the comments.