Macadamia Seasoned Crumb - Bush (125g)
Macadamia crumb goodness with native bush seasonings
A crunchy seasoned crumb made with macadamia nuts and a savoury blend of Australian native herbs and spices. Perfect for quick, golden coatings on seafood, chicken and veg or as a flavour boost sprinkled over baked dishes.
Why you will love it
- Fast weeknight win for golden, crunchy coatings in minutes.
- Macadamia richness adds buttery flavour and great texture.
- Versatile for prawns, fish, chicken, schnitzel, mushrooms and halloumi.
- Sprinkle friendly as a gratin topper for bakes and pastas.
How to use
- Classic crumb: pat dry, dip in egg or milk, coat well and pan fry or bake until golden.
- Air fryer: lightly spray with oil and cook until crisp, turning once.
- Sprinkle: use as a crunchy topping on baked fish, mac and cheese or roast veg.
- Try this recipe: Grilled skewered prawns with Macadamia Seasoned Bush Crumb.
Ingredients at a glance
- Macadamia for buttery depth and crunch.
- Seasoned crumb blend crafted for an even, golden finish.
- Australian native herbs and spices for a savoury lift.
Allergen advice: Contains tree nuts (macadamia). See product label for the full ingredients list and allergens.
FAQ
Yes. Dip in milk or yoghurt, or pat proteins dry and press the crumb on firmly with a light oil spray.
It is savoury rather than hot. Add chilli flakes if you prefer heat.
Yes. Spray lightly with oil and cook until golden and crisp, turning once for even colour.
Store in a cool, dry place and reseal after opening. Always follow the date and storage guidance on the label.
Pairs well with
- In shell macadamias for cracking at home.
- Macadamia culinary range including oils and pantry staples.
- Recipe: Grilled skewered prawns using this crumb.
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Customer Reviews
Absolutely divine as a dukkah on boiled eggs, and also in a scramble. Love this product. Yet to try on meat as a final rub but can't wait.
Simple and easy to make creamy coconut chicken, I hadn't added the mushrooms for the recipe to my click and collect, I just simply forgot, but never-mind it still tasted delicious without them, but I wanted more. Although the spices, coconut cream, and tomato paste sauce were a tad bland, I wanted a bit of "crunch," so I sprinkled some Gondwana Macadamia BUSH Crumb over the top. WOW! delicious, crunchy, and it blended so well with the sauce, giving it a nutty flavour. I'll be topping this on everything!
Beautiful flavours. Enjoyed.
Perfect accompaniment for my lamb chops. Nice and crispy and the flavours were phenomenal. I have a few of the other crumbs to try. Looking forward to cooking with these yummy macadamia products!
Gondwana Macadamia Bush Crumb -
I cooked up some good ol' aussie lamb chops and steak on the bbq last night using this crumb after seeing it at Moree on the Plate.
The flavours that burst from the Macadamia, pistachio, almond, lemon myrtle and spices was mind blowing!
I usually cook chops with a bit of S&P to get a crunch but this crumb was exhilarating.
The juices from the meats released the crumb flavours also giving the chops that extra crunch which we all loved.
I highly recommend this crumb to have on bbq bench!
...I think I'm gunna need a bigger jar though.