A television presenter, meteorologist, journalist, food writer and cook book author, Magdalena Roze is passionate about wholefoods and cooking. She released her first cookbook Happy and Whole in May 2017. She has since shared her recipes with thousands of people. Magdalena works closely with chefs and has interviewed some of the biggest names in the culinary world including Nigella Lawson, Marco Pierre White, Heston Blumenthal, Massimo Bottura, Rene Redzepi and Peter Gilmore.
We take a macadamia moment with Magdalena Roze on a macadamia farm in Northern NSW during macadamia harvest season.
What ingredients have you been enjoying lately – for cooking with or eating?
I think the pandemic has contributed to this, but there’s been quite a lot of carbs lately. I’m really enjoying making pasta from scratch and cooking very simply with it. So whether it’s just using fresh cherry tomatoes, garlic, basil, Buffalo mozzarella or a little bit of fish, I’m really enjoying making simple pasta dishes.
Also anything that’s fresh from the farmers’ market. Figs are really beautiful at the moment so I’m enjoying cooking with figs and eating them fresh.
A macadamia moment with Ben Milbourne
What ingredients have you really been enjoying lately?
I absolutely love the stone fruit season, especially cherries, white peaches and nectarines. It only runs for around eight weeks of the year but I make the most of that time. I’ve been eating about three white peaches a day. I love to finely grate macadamias over them – it almost melts as it hits the peach. It’s kind of like a sweet parmesan, and it’s surprising how much you can grate from one nut.
Favourite place to eat anywhere in the world?
If it’s anywhere, anywhere, I would say it’s our backyard, cooking over fire. It’s something that we do probably twice a week, even when it’s a risotto, we will still make it over fire. We sit on our veggie garden, with the kids picking our herbs, and Daz and I cooking together over the fire. There’s something about cooking in the outdoors, cooking in such a raw way. And just the flavour, smokey, you can’t beat it.
Magdalena Roze sorting macadamias during harvest
Do you remember the first time you tasted a macadamia?
I would have been really young. I think about seven or eight, as my dad has always been a big fan of macadamias. I remember from an early age it was such a special nut, such a special treat and it was dad’s favourite. I actually think the first time I had them would have been in macadamia nut ice cream and it was on holidays. It must have been somewhere around here (Northern NSW), but I just remember it was on holidays and dad got a macadamia nut ice cream so I did too! And I’ll never forget the flavour!
Well, speaking of ice cream, if you could be an ice cream flavour, what would you be?
I’ve always really enjoyed cookies and cream. I quite like the texture of having chunks of cookie in something that’s creamy. I just think that’s really delicious.
Macadamia nuts fall to the ground when ripe
What do you love about macadamia nuts?
We, of course, cook a lot with macadamias. They’re native to our region, they’re plentiful here, and they’re beautiful, delicious and versatile. We make everything from crusts for our fish, to pesto, to baking, to cookies. We use it for so many different things and the kids always have crackers with macca butter and honey in their lunchbox every single day.
Do you have a favourite TV show at the moment?
I’m really enjoying Drive to Survive (Netflix). There’s so many fantastic series, like Ozark (Netflix).
Do you watch any food shows?
Yes. I love Chef’s Table. I also love, and this isn’t a food show but food is certainly a part of it, Comedians in Cars Getting Coffee with Jerry Seinfeld.