Premium Grade Macadamia Oil

$12.10$38.50

  • Premium Grade
  • Smooth Buttery Taste
  • Cholesterol & Trans Fat Free
  • First Cold Pressed

Natural, premium grade, first cold-pressed macadamia oil. Cholesterol free and the world’s richest source of monounsaturates. The nutty, sweet aroma enhances natural food flavours. It is an essential ingredient for salad dressings stir-fries, baking and pan frying.

This is a golden coloured gourmet oil with the nutty sweet taste of the Australian Macadamia nut. It can be used for salad dressings, marinades and as a table dipping oil. The oil has a high smoke point of 210C/410F and can be used for high temperature cooking such as stir fries, baking etc. It retains its unique flavour throughout cooking and will not burn.

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Product Description

Nutritional Information

Serving size: 5ml

Per 5mlPer 100ml
Energy173kj
41cal
3460kj
826cal
Protein0.0g0.0g
Fats total5g100g
     saturated0.7g13.5g
     trans0g0g
     polyunsaturated0.1g2.5g
     monounsaturated4.2g84.0g
Cholesterol0mg0mg
Carbohydrates0.0g0.0g
Sodium0mg0mg
Ingredients & Allergens
Ingredients

Australian macadamia oil

Allergens

Tree Nuts

Recipe: Easy Red Wine & Mustard Roast Beef

Recipe by Steven ‘Snowy’ Snow- Fins Restaurant

Extract from our new mini cookbook – ‘the CHEF on our FARM’

Serves 6

Ingredients

Easy_Red_Wine_and_Mustard_Roast_Beef-slide105101.4kg (50oz) Strip Loin
4 cloves of garlic sliced finely
2tbsps Dijon mustard
1 cup Brookfarm Premium Grade Macadamia Oil
250ml (1 cup) red wine

Method

Take a good quality Strip Loin and put some diagonal slices along the top to form a diamond pattern. Season with sea salt.
Roughly chop the garlic, and place in the cuts (once baked it will flavor the meat).
Take a couple of tbsps of Dijon mustard & rub into the beef. Drizzle the oil over the top and rub it all over the beef. It will smell delicious.
Sear all sides in a hot pan and transfer to a heavy preheated roasting pan and cook in the oven on a medium heat 170° C (around 330°F) turning frequently for about 40 minutes. Every 10 minutes pour a quarter of the red wine over the beef.
Serve along with a selection of your favourite roast vegetables.

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