Frank Fawkner's Macadamia Butter with Wattleseed

Crafted by chef Frank Fawkner of two-hatted EXP. Restaurant in the Hunter Valley, this native-inspired macadamia butter features the rich, toasty notes of roasted wattleseed. Blended to silky perfection in the Vitamix, it delivers a uniquely Australian flavour experience—ideal for canapés, vegetables, or artisan breads.

Recipe Credit: @frankfawkner

Ingredients

• 400g raw macadamia nuts (preferably local/Hunter Valley)
• 4g roasted wattleseed (finely ground in the AER Disc)
• 4g fine salt (adjust to taste)
• 60ml neutral oil (e.g., grapeseed or light olive oil—optional, for extra silkiness)
• 10ml lemon juice (optional, for brightness)
  

Directions

1. Roast the Macadamias

• Preheat oven to 160°C.
• Spread macadamias on a tray and roast for 10-12 minutes, tossing once, until lightly golden and aromatic. Cool slightly.

2. Blend in the Vitamix: 

• Transfer warm macadamias, salt & ground wattleseed to Vitamix container.
• Start Vitamix blender on its lowest speed, gradually increasing to its highest speed.
• Start blending on low, gradually increasing to high.
• Blend until a smooth, creamy butter forms (scrape down as needed).
• If needed, drizzle in oil for a silkier consistency.
• If needed add salt and lemon juice, blend briefly to combine.

Chef's Tips: 

• Texture: Warm nuts blend smoother and release natural oils—Vitamix ensures a silky, restaurant-quality butter.
• Native Flavour: Roasted wattleseed adds coffee, hazelnut, and spice notes—signature Australian.
• Pairing: Serve with sourdough, as a base for canapés, or as an accompaniment to roast vegetables or meats.
• Storage: Keeps refrigerated for 2-4 weeks; bring to room temp before serving for best texture.