Austrade media release

22 Dec 2006

Macadamia nuts, the native Aussie favourite, are the latest ‘a la mode’ taste sensation of Parisian culinary culture this Christmas.

Austrade Paris Senior Trade Commissioner Kirsten Sayers, has been championing the wonders of the little antipodean gem.

"The potential of the French Macadamia market is astounding,"said Ms Sayers

"Parisians are always quick to recognise and develop a new product and that has been no different with the Mac.’"

Following the introductory success last Christmas of boulanger extraordinaire, Eric Kayser’s macadamia bread, Christmas 2006 sees the Australian Macadamia being served as an aperitif alongside glasses of Moet & Chandon at the famous Paris Hotel Plaza.

This year, the Mac is also being snapped up as a gourmet delight by Parisian shoppers at La Grande Epicerie and Galleries Lafayette Gourmet – must-stop food shops for the fashion conscious public - in addition to being widely available in supermarkets in both France and Germany.

With more than 800 macadamia plantations producing 40,000 tonnes of macadamias per year, Australia is the world’s leading producer of Macadamias and the versatility of the nut, which are great be baked, toasted, grilled, ground or salted, makes them a potential boon export.

ENDS

Media contact

Samantha Mattila
Tel: +61 2 9390 2388
Mobile: +61 434 567 673
samantha.mattila@austrade.gov.au

For further news and information from the Australian Trade Commission (Austrade) visit www.austrade.gov.au/mediacentre.