AusMac2018 delegates – get set for a macadamia feast!

AusMac2018 delegates, prepare your tastebuds for a maca-licious feast! Royal Pines Executive Chef Glenn Bacon has created the most scrumptious macadamia-inspired menu and we’re excited to now share it with you. From Cajun spiced chicken drumsticks with macadamia crumble and Baja fish soft tacos with macadamia dust to little beef pies with macadamia nut mash and sticky fig and macadamia pudding, there’s something for everyone…



Workshop lunches

  • Cajun spiced chicken drumsticks with macadamia crumble
  • Sausage selection including thick pork, lamb, beef and honey & macadamia pork sausages
  • New potato salad with egg, water cress and crisp bacon
  • Tossed garden selection with a selection of dressings
  • Just baked breads

Welcome cocktail reception, presented by MWT Macadamia

  • Scallops in the ½ shell, toasted macadamia, papaya and lime
  • Macadamia nut and exotic herb rice paper rolls with hot and sour dipping sauce
  • Malibu spiked chicken and coconut skewer, macadamia ginger dipping sauce
  • Pulled pork - Build your own, low and slow cooked pulled pork, crusty rolls with sides of house slaw, ricotta, macadamia and roasted black pepper pineapple, beer braised caramelised onions, mustards and sauces
  • Baja fish soft taco - Built by our chef, flour tortilla with fried flathead fillets with macadamia dust, with your choice of guacamole, picco de gallo, sour cream, shredded lettuce, jalapeno and chilli sauces



Morning tea

  • Macadamia nut and sour cherry manjari chocolate brownie
  • Pumpkin, fetta and macadamia nut quiche (v)



  • Marinated beef skewers, macadamia chimichurri and saffron pickled onions (lg)
  • Chicken drumsticks tagine with giant cous cous, preserved lemon, macadamia and parsley
  • Wild rocket leaves, macadamia nuts, avocado puree, house preserved lemon and parmesan
  • Zucchini slithers, macadamia nuts, cucumber, dill yoghurt and puffed amaranth
  • Roasted butternut pumpkin, pepita seeds, cumin and macadamia nuts oil
  • Vanilla and macadamia eclairs
  • Mango and macadamia mousse
  • Served with orange juice, botanical water and a selection of brewed coffee and selection of teas

Afternoon tea

  • Real big triple chocolate chip macadamia cookies
  • Savoury cheese & macadamia scone with herb butter (v)

Happy hour, presented by Ventrac Australia

  • Rosemary & sea salt macadamia nuts
  • Tamari macadamia nuts
  • Wattle seed & chilli macadamia nuts




Celebrity Chef Breakfast, presented by BASF

  • Organic sour dough, whipped macadamia butter and jams
  • Hot smoked salmon with fermented garlic and macadamia nut aioli, macadamia dukka
  • Mango Kulfi with macadamia cream, fresh mango and candied macadamias
  • Juice, tea and freshly brewed coffee


Morning tea

  • Banana macadamia muffin, goji berry frosting
  • Macadamia nut filled croissant



  • Closed sandwich - Chicken and macadamia nut mayonnaise, celery hearts and cos lettuce
  • Wrap - Charred lamb, macadamia nut, spicy slaw and smoked paprika labna
  • Smoked salmon, macadamia nut, tarragon and double brie quiche
  • New potato salad with macadamia nuts, wakame seaweed, sesame and kewpie mayonnaise
  • Rocket, macadamia nuts, dried pear and micro shavings of blue cheese
  • Pearl barley, peppers, roma tomato and cucumber, macadamia nuts, sunflower seeds
  • Macadamia and apple pie, thick cream
  • Salted caramel macadamia tart


Afternoon tea

  • Flourless orange macadamia cake
  • Little beef pies with macadamia nut mash and our own tomato Ketchup


Gala Dinner, presented by Stahmann Farms

  • Macadamia loaded breads with macadamia dukka and oil


  • Fraser coast spanner crab meat, macadamia encrusted smoked ham hock fritter, native lime nam jim
  • Spit roasted chicken and macadamia nut compression, house pickles, saffron aioli, watercress


  • Humpty doo barramundi fillet, risotto of macadamia, parsley and preserved lemon, shaved fennel, aniseed myrtle butter
  • Beef tenderloin, Macadamia, carrot and leek tart, white bean puree with wild fennel pollen red wine sauce


  • Sticky fig and macadamia pudding, candied ginger butterscotch sauce, wattle seed cream
  • Roasted pear frangipane tart with toffee macadamias and tonka bean sauce

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Supported by Hort Innovation and Macadamia Fund

This website has been partly funded by Hort Innovation, using the macadamia research and development levy and contributions from the Australian Government.