去壳的澳洲坚果或许对很多古晋人来讲并不陌生，而且随意在任何一间超级市场都可以轻易找到。但是，连核壳一起上架的澳洲坚果就真的是比较罕见了，至少我是第一次见到，所以赶紧买了一包回家尝鲜。
古晋人与澳洲坚果最普遍的接触我想应该是通过巧克力吧！融在口中甜甜的巧克力加上烤得香脆的澳洲坚果仁，那种感觉让人真的不介意胖多几公斤 ...
近年来，古晋的餐馆也开始采用澳洲坚果为食材...特别是在热腾腾的炒杂菜撒上一些澳洲坚果仁，更是让菜肴香味四溢。
而我与澳洲坚果最难忘的亲密接触是在数年前游玩西澳的时候。那个在澳洲坚果园里迎着习习春风，嚼着烤香的澳洲坚果，满口果仁芬芳的滋味，至今还让我回味无穷。
只是，为何这些在古晋买的澳洲坚果不能让我重拾往日的那个味道？
Macadamia nut is no stranger to Kuchingites, especially in the form of chocolate bar's ingredient. In recent years, it has even found its way into many restaurants' cookbooks.
But to find them on sale in the supermarket with their shells attached is still something uncommon, at least to me. So my curiosity talked my wallet into buying some just to find out how they tasted.
My most memorable encounter with these tasty nuts has to be when I visited Western Australia ... the memories of eating freshly roasted Macadamia nuts in a Macadamia orchard while being showered by the cooling breeze of the Australian spring lingers forever.
The taste of these Macadamia nuts from the supermarket just isn't right ...
澳洲坚果又名澳洲胡桃、昆士兰栗，夏威夷果。属山龙眼科，原产于澳洲东部沿海、昆士兰州(Queensland)东南部和新南威尔斯州(New South Wales)北部的亚热带雨林中。
Named after John Macadam. Its common names include Macadamia, Macadamia nut, Queensland nut, Bush nut, Maroochi nut and bauple nut.
