How to make the most Australian snack on earth

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!

Cheese Macadamia Vegemite scrolls recipe - Mr & Mrs Romance

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

Cheese Macadamia Vegemite scrolls recipe - Mr & Mrs Romance

Makes 10-12

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

  1. 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.
  2. Use a knife to combine the mixture until it forms a rough ball then turn it out onto a lightly floured surface.
  3. Knead for 10 minutes adding more flour if it gets too messy.
  4. 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.
  5. Punch the dough down, turn it out and knead for another 5-10 minutes. Put it back in the bowl, cover and stand for another 30 minutes.
  6. 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.
  7. Spread with Vegemite over the dough, then sprinkle with cheese and macadamias.
  8. Roll the dough into a long scroll and cut into ‘coins’ no more than 3-5cm thick.
  9. Place the scrolls cut side down on a paper-lined baking tray and bake at 180°C for 15-20 minutes until golden.
  10. Enjoy with billy tea in your swag while dingos howl at the moon, and Farnsie and Barnsie pump out rippa tunes.

Cheese Macadamia Vegemite scrolls recipe - Mr & Mrs Romance

Australian macadamias

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

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.


  • Reply December 6, 2017

    Australian Macadamias

    Too funny!
    As you say so many people don’t realise that macadamias are Australian.
    Gotta love our native nut!
    Great post, happy snacking.

    • Reply December 6, 2017

      Mr Romance

      Lol! Glad you enjoyed the post – but probably not as much as we enjoyed those scrolls! Yes, it’s so surprising how many people don’t realise that macas are Aussie natives. Roseanne Barr has a lot to answer for there I think. 😉

  • Reply February 8, 2018


    Wow! Looks delicious, I am sure they taste yummy too!
    Thank you for sharing the recipe. Please send me more as I am collecting recipes on Macadamia for HopeAlive Organic healthy restaurant in Zambia.

    • Reply February 9, 2018

      Mr Romance

      Hi Hope. Glad you like the recipe. These scrolls are delicious. It’s an adaptation from the Australian Macadamia Society. We’ve done a bit of work with them in the past. Here’s their website – I’m sure they’d love a credit at your restaurant if you decide to use their recipes. 🙂 Cheers – Jim

  • Reply June 12, 2019


    Yes you can get meat pies in England, Europe, America. None of them are anything like Australia’s. All others are amateur pies.

    • Reply June 16, 2019

      Mr Romance

      Totally agree, Julian! Aussie pies are something else, aren’t they? A league of their own.

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