Going global: Marquis Group puts Lismore macadamias on the map at SIAL Paris 2022
The humble Lismore macadamia nut has hit the world stage – and it’s wowing both international and domestic connoisseurs – including a well-known brewer.
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Northern Rivers macadamia growers have been given a leg-up at the world’s largest food innovation exhibition in Europe after suffering an industry-wide price drop.
100 per cent grower-owned and the world’s largest grower, processor, and marketer of macadamias, Marquis Macadamias decided to take the native Aussie nut to SIAL Paris, to the delight of international gastronomes and epicures.
Among more than 7,000 exhibitors from around the world, Marquis Macadamias was one of 23 Australian suppliers exhibiting with Austrade at SIAL in October, and one of two macadamia producers to showcase the country‘s unique food offerings and initiatives.
In the Northern Rivers, macadamia production is a $120 million industry with a revenue of $260 million.
Marquis Macadamias Australia produces 24,000 tonnes of nut-in-shell, representing 43 per cent of Australia’s macadamia production.
New CEO and former general manager Charles Cormack said the opportunity to promote local macadamias at major global food exhibitions in markets beyond Australia was a priority for the company and the industry as a whole.
“As one of only two Macadamia suppliers invited to showcase at the Austrade stand at SIAL Paris, we harnessed the opportunity to give the world a taste for our native nut and continue expanding our markets and customer base in Europe and beyond,” he said.
It’s hoped vital business connections will boost the prospects of North Coast growers.
“To be platformed alongside some of Australia’s best produce is a testament to the hard work and expertise of our growers who work tirelessly to produce outstanding harvests year after year,” Mr Cormack said.
The humble nut has also made an impression on Byron Bay brewer Josh Waters, of Stone and Wood.
He used the flavours of the macadamia to create the limited release Malty Mac last season.
“There’s no real limit on what beers we can try in this brewery, whether they’re traditional or a bit out there,” he said.
Basing his creation on a traditional German dunkel style beer, the Malty Mac was modernised for the Aussie palate by adding roasted macadamias to the brewing process, resulting in a buttery smooth, malty lager that pours with dark golden hues.
“It’s a great way for people to come and try macadamias in a beer,” Mr Waters said.
The brewer said the idea of a macadamia beer was a perfect fit for a brewery located in one of Australia’s main macadamia growing areas.
“It’s a local product that we have available to us year-round,” Mr Waters said.
“The idea of getting some macadamia flavour into a nice malty lager is just something that we thought would really work.
“It’s an approachable beer that’s perfect for food pairing or just cooling off on one of those balmy Byron afternoons.”
It would be rude nut to.
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