Heritage Day on 24 September is a chance for South Africans to gather around the braai, celebrate cultural traditions, and enjoy the rich diversity of our food. This year, why not bring a fresh, elevated twist to your Heritage Day table with the buttery crunch of macadamias and the smooth richness of macadamia oil? Both add incredible flavour, nutrition, and versatility to any meal.
Love Macadamia, the global movement powered by the World Macadamia Organisation (WMO), is on a mission to inspire people to enjoy macadamias in everyday cooking and entertaining.
Macadamias and macadamia oil are nature’s gift to both cooks and entertainers,” says Jillian Laing, CEO of the WMO. “Their delicate crunch and buttery taste, along with the smooth richness of the oil, elevate even the simplest dishes, while their healthy fats and natural goodness make them a smart choice for any occasion.”
Whether you’re lighting the braai, laying out pre-dinner snacks, or serving up a showstopping side, macadamias can take centre stage in your Heritage Day entertaining. Here’s how to bring them to life on your table:
The perfect pre-braai snack – Roasted nori and sesame macadamias
A great celebration begins with great snacks. Before the flames crackle, offer guests roasted nori & sesame macadamias, nutty, toasty, and distinctly umami. The sea-kissed nori adds an ocean-fresh note; sesame brings earth and warmth; and the macadamias contribute buttery satisfaction.
Tip: Prepare this snack ahead of time and store in an airtight jar. The crunch will hold, and the aroma gets better as flavours meld.
A showstopping side – Charred broccoli with macadamia oil vinaigrette
Sides shouldn’t play second fiddle. This charred broccoli dish brings brightness and texture to your spread: crisp-tender broccoli, the sweetness of Medjool dates, zing from pickled onions, crunch from toasted macadamias, all brought together with a mustard-garlic vinaigrette made using macadamia oil. The vinaigrette’s silky texture and mild nut flavour lift the entire plate.
Make it over the fire or in the oven: Char the broccoli shafts on the braai or roast under a hot grill. Same effect.
On the grill – Macadamia-infused braai marinade
Nothing beats the smoky, tingling pleasure of foods from the fire. Make your marinade with macadamia oil as your base; it brings a gentle richness that boosts spices without competing with them. Think garlic, coriander, cumin, smoked paprika… rub or brush this onto your choice of meat or hearty veg. Let it sit, then braai over medium heat so you get char, flavour, and juiciness.
Why it works: Macadamia oil has a high smoke point, which helps with achieving beautiful grilled marks without burning the marinade. Also, subtle nut flavour offsets sharper spices, creating layers of taste your guests will savour.
Why macadamias belong on your Heritage Day table
Balance your menu: Heritage Day spreads tend to lean heavily on meat, starch, and flavour. These macadamia ideas help bring contrast, crunch, freshness, and a nutty calm against spicy and smoky intensity.
Presentation matters: A platter of charred broccoli glistening with vinaigrette, little bowls of roasted macadamia snacks, meat glistening with oil marinade, all these visuals stir appetite and a sense of occasion.
Mind the dietary diversity: Macadamias are naturally gluten-free, plant-based, and bring healthy fats. These recipes work for guests with varied preferences (veg-friendly, lighter fare, etc.) without sacrificing taste.
“Across the world, food brings people together. What better way for South Africans to mark Heritage Day than with the delicious taste and goodness of macadamias,” Laing concludes.
This Heritage Day, gather your family and friends, light the fire, and add a little macadamia magic with their braai marinade recipe (below) to your table.
Macadamia braai marinade
Ingredients
- 1⁄4 cup macadamia oil
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon dried thyme or
- 1 teaspoon chopped fresh thyme
- Juice and zest of 1 lemon (leave out for red meats but can be used optionally with lamb)
- 1 teaspoon brown sugar or honey
- Pinch of chilli flakes or to taste (optional, for heat)
- Salt and freshly ground black pepper, to taste
Instructions
In a bowl, whisk together macadamia oil, lemon juice and zest, brown sugar (or honey).
Stir in garlic, onion, coriander, cumin, smoked paprika, cinnamon, thyme, chilli (if using), salt and pepper.
Pour over your protein of choice – chicken, lamb, pork – ensuring it’s well coated. Marinate for at least 1 hour, preferably overnight for richer flavour.
Cook as desired: braai (grill), roast, or pan-fry until done.
Follow Love Macadamia on Instagram @loveofmacadamia and Facebook @loveofmacadamia.
Also See: Ginger milk tart with salted caramel macadamia nut brittle
Words and images supplied by Love Macadamia
