By Paul Iskov

Prep/cook: 40 minutes
Serves: 4 as an entrée 


400g macadamia nuts (from Bornholm)
250ml ltered water
1 teaspoon lemon myrtle oil (from the Bushfood Factory)
1 small youlk or white radish (from the Great Southern)
500ml grape seed or vegetable oil for frying 
2 bunches sea celery (or parsley)
4 teaspoon lemon myrtle emulsion (see base recipes) 


  1. Pre heat oven to 180oC. 
  2. Chop 50g of the macadamia nuts and roast in the oven at 180c for 6-8 minutes or until just golden brown. Set aside. 
  3. In a food processor, pulse 200g of the macadamia nuts until they’re the consistency of couscous. Don’t over puree or the nuts will turn to a paste. Set aside. 
  4. Using a jug blender, process 120g of the macadamia nuts with the water for two minutes to form a macadamia nut milk. 
  5. Strain macadamia nut milk through a muslin cloth or ne co ee lter into a bowl or pot. Add the lemon myrtle oil. Set aside. 
  6. On a mandolin, carefully shave the remaining macadamia nuts into paper thin slices. Set aside. 
  7. Shave youlk into paper thin slices on a mandolin and set aside. 
  8. In a medium pot, heat oil to 200c. 
  9. Pick sea celery into 10 cm long stalks and fry. (Remember to stand back or cover the pot – oil will spit when sea celery goes into the pot because of the water content). Once it has stopped bubbling, remove from oil and place on paper towel to drain. 
  10. To serve, place one teaspoon of lemon myrtle emulsion onto each plate. Cover with a quarter of the macadamia nut couscous. Add one tablespoon of roasted macadamia nuts. Now add the shaved youlk and shaved macadamia nuts. Place sea celery stalks on top. Finish with 2 tablespoon of the macadamia nut milk.