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Take pristine rainforest. Add untouched rivers that feed rich, clean soil. Then grow nourishing macadamias right there in paradise. The result? Natural, creamy, satiating and sweet macadamias packed with vital nutrients and minerals.
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Organic macadamia nuts.
Preservatives, pesticides and sugar.
Did you know that most commercial nuts are grown using artificial pesticides? Due to their high oil content, nuts absorb more of the chemicals they’re exposed to than other crops. These nasties then travel into people’s homes, kitchens and bodies.
Grown in the Comboyne Plateau, New South Wales.
Wondering why your macadamias taste not-quite-right? These nourishing nuggets are high in fat, which means they can turn rancid and butter very quickly. Combat this by buying your macadamias in small, sealed batches — then store them in the fridge once opened. Try to eat them within three months.
It’s easy to produce exceptional food when it’s grown in paradise. David Flinter’s prized macadamia farm is tucked away in the Comboyne Plateau; a peaceful town celebrated for its green rolling hills. And of course, its macadamias. David started Hand’N’Hoe in 1997, with a vision to create a sustainable lifestyle in this remarkable part of the world, through permaculture and sustainable farming. Today, David and his family take pride in growing the best quality certified organic macadamias; they’re grown in clean soil, fed by untouched rivers and harvested by hand, without the use of pesticides. This natural approach not only produces the most nourishing nuts, but minimises impact on the magical soil, rivers, trees and local vegetation that grow them.
