Delicious recipe below

Chef Stephen Clarke and Rickeeta Walley from Aboriginal Productions popped into the Concert Club kitchen recently to cook up these delicious Macadamia Nut Biscuits using some native bush ingredients.

Give them a try by following the recipe below and watch the instructional video here.


  • 250 gram butter, softened
  • 1 teaspoon vanilla essence
  • 80g icing sugar mixture
  • 210g plain flour
  • 20g Ground macadamia nuts
  • 75g cornflour
  • 20g icing sugar to finish


  1. Beat the butter, essence and sifted icing sugar in a bowl with an electric mixer until light and fluffy.
  2. Stir in combined silted flours and macadamia nut in two batches.
  3. Portion the mixture by rolling into small balls and place them on a baking tray lined with baking paper to your desired size. Flatten with a fork that’s been dusted lightly with flour,
  4. Sandwich two biscuits together with the Quandong Jam & Honey Butter Cream.
  5. Finish with a light dusting of icing sugar.
  6. Cook at 160 degrees for approximately 15 minutes, then place on a wire rack and allow to cool.


  • 125g butter, softened
  • 1 1/2 cups Soft Icing Mixture
  • 1 tbsp milk
  • 1 teaspoon local Honey


  1. Place the butter in a mixer with the paddle attachment and mix until pale. Gradually add the icing sugar, honey & milk beating constantly until combined.


  • 400g Quandong
  • 400g castor sugar
  • 400 ml water
  • Tea spoon balsamic vinegar.


  1. Soak the Quandong,
  2. Heat the water, sugar and balsamic in a thick based pot when it starts to boil, add the Quandong and cook until the Quandong are soft and a thick texture is achieved.

PLEASE NOTE: The information provided in this article/video is designed to inspire and educate readers on the use of Indigenous plants. RAC Arena is not liable or responsible for any consequences resulting from consuming or using wild food based on this information, including accuracy and availability. Proper identification is crucial when foraging. Please consume wild food at your own risk and whenever possible, we suggest buying from local First Nations growers and businesses.