The Brother Mountain Region of New South Wales was created by ancient volcanic activity, that formed the three mountains: North Brother, Middle Brother and South Brother. These natural formations support a unique micro-climate made up of pristine aquifer-fed rivers, rich red soils and ancient sub-tropical rainforests. This environment creates the ideal conditions to grow our tasty varieties of macadamias. Every nut used in our products can be traced back to the macadamia varieties we grow on the farm.
Each Brother Mountain macadamia is grown with the natural environment in mind. Our family are committed to using sustainable practices including improving the micro-biology of the soil, regenerating corridors of bushland and and encouraging native flora and fauna to thrive in and around the orchard. The farm operates on zero production waste, using the discarded shells as compost and reworking the pruned branches into mulch, macadamia kernel waste from production is used for feeding cattle.
Alistair’s Dad Murray, alongside Sonny and Daryl grow the macas and we (Alistair and Amanda) find pathways to take them to market, whether it be on a weekend at a farmer’s market, (upcoming dates on our instagram), in the aisle at some specialty grocers such as Wholefoods House and Panetta Mercato, or on the menu at the creative and dynamic International Convention Centre. If you are treating yourself to a weekend in Sydney, you will also find them in the mix bars at W Hotel Sydney and Adora Handmade Chocolates – Adora is in multiple locations all over the city. Going to the blue Mountains? You will find them as a treat with Josaphan’s Chocolates in Leura and Meltdown Artisan in Lawson. In the local area on the MidNorth Coast? You will find our tasty treats alongside other delicious local produce at the Kew Corner Store.
We believe that the growing conditions of the food are reflected in the flavour and quality, and love being able to share food straight from the source to our customers.
