Macadamia
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Harvest 2026 — now shipping

From sun-warmed
orchards to your hands.

Single-origin macadamias, slow-cured for three weeks and hand-cracked on a small family farm. Buttery, brain-loving, criminally good.

Shop the harvestHow they're made
4.9★from 2,300+ reviews
48 hrsfrom crack to dispatch
0%industrial processing
Single-origin
Cold-pressed
Hand-sorted
Compostable pack
The harvest

Three ways to fall in love.

A small range, made well. Every batch numbered, every nut accounted for.

Best seller$24

Roasted & Salted

Slow-roasted in small batches with flaked sea salt. Buttery crunch, no shortcuts.

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New$28

Honey-Glazed

Coated in single-origin wildflower honey. Caramelised, glassy, just the right kind of sticky.

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Pure$22

Raw Halves

Hand-cracked, never roasted. The purest expression of a sun-warmed kernel.

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From tree to table

Five steps. Zero shortcuts.

Most macadamias travel through ten hands and three countries before they reach you. Ours travel through four people on one farm.

01

Tree

Family-tended orchards on red volcanic soil.

02

Harvest

Gathered by hand once the nuts fall naturally.

03

Cure

Slow-cured for 21 days to draw out depth and butter.

04

Crack

One-by-one, never industrial. Halves stay whole.

05

Box

Packed into compostable kraft within 48 hours.

Why your body says yes

Small nut. Disproportionate power.

Macadamias have one of the most heart-friendly fat profiles of any nut, and one of the lowest carb counts.

0%

Good fats

Mostly monounsaturated — the kind your heart actually likes.

0g

Plant protein

Per 1/4 cup, slow-burning and steady.

0x

Omega-rich

More heart-friendly fats than almonds, by weight.

0g

Fiber

Whole, intact, gut-loving fiber per serve.

Our orchard

A patch of red soil,
tended by three generations.

In 1973, our grandfather planted seventy macadamia saplings on a slope of weather-worn volcanic earth. Fifty years later, those same trees still drop their fruit — slow, stubborn, full of butter.

We don't irrigate. We don't fumigate. We don't rush. The trees set the pace, and we follow.

Read the full story

Mooketsi Valley

Limpopo · 1,247m elevation

Est. 1973
What people say

They keep coming back.

“I've stopped buying anything else. The honey-glazed are absurdly good — they don't last past Tuesday.”
M

Maya R.

Pastry chef · Cape Town

“You can taste the difference within ten seconds. There's a creaminess to these I haven't found anywhere.”
T

Tom B.

Subscriber since 2024

“Beautifully packaged, beautifully sourced. The story behind the orchard makes it taste even better.”
L

Lerato M.

Food writer

Get the harvest letters

Slow notes from the
orchard.

Recipes, harvest stories, and first dibs on small batches. About once a month — never spammy.

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