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.

  • 1.25l Can
  • 250ml Bottle
Clear
Category:

Product Description

Nutritional Information
Serving size: 5ml

Per 5ml Per 100ml
Energy 173kj
41cal
3460kj
826cal
Protein 0.0g 0.0g
Fats total 5g 100g
     saturated 0.7g 13.5g
     trans 0g 0g
     polyunsaturated 0.1g 2.5g
     monounsaturated 4.2g 84.0g
Cholesterol 0mg 0mg
Carbohydrates 0.0g 0.0g
Sodium 0mg 0mg
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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