The macadamia nut has been appreciated in Australia for thousands of years, and has always been an important indigenous food, and it has prompted harvest festivals to celebrate it. The macadamia tree is indigenous to the subtropical rainforests of Australia and is our most popular bush food offered to the world. It is grown so heavily in Hawaii that it can still be known in United States as the Hawaiian nut. The nut falls from the huge rainforest canopy tree when it is ripe. It defiantly ensured no animal would pick it up and eat it as the nut encased itself with one of the hardest shells in the nut world. The shell is a brown colour and is the size of a gumball. Very rarely are macadamias sold in their shell, instead the buttery yellow nut is available, either raw or dry roasted. In Australia, there are macadamias being grown by biodynamic farmers, with exceptional quality. The flavour is mostly in the oil content, which is comparatively high. The texture is generally the favourite reason for wanting macadamia nuts, it is buttery and silky. They do seem to melt in your mouth. Macadamias make a great substitue for pinenuts, when making pestos, and when they are pounded, or blended, the oil that is released means that less extra oil or cheese is required. Harvest time is autumn.