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For all sales enquiries and to track your existing order please contact our friendly sales representatives via email: sales@tangilimar.com
Biodynamic practices are used across the entire Tangilimar property to ensure the whole farm organism is equipped to produce the highest quality macadamias. Continued focus on improving the soil biology utilises nature’s ecosystem to strengthen the macadamia crop to withstand stress from pests and changing seasons. Organic diatomite based fertilisers ensure essential nutrients reach the trees at critical points in the annual cycle while holding together the soil structure and enriching carbon and silicon structures.
Once the husks are removed, strict tests are conducted at the sorting table allowing only the nuts of the highest quality to pass through for processing. Careful on-site air drying comes next with fan-forced air blown through holding silos in readiness for the final stages of production.
As seen in hampersonly.com.au hampers, our aim is to provide a premium product to be enjoyed with your premium selection of Champagne, wine, cheese or fruit platter. | ||
The Tangilimar homestead and macadamia orchard is nestled in the foothills of Yarrahapinni Mountain on the mid north coast of New South Wales, ideally situated to produce premium macadamias. Regular convectional rainfall, long summer days and a couple of nights of frost a year ensure the evergreen indigenous macadamia trees follow a full annual cycle of growth, die-back and regeneration.
Macadamia-nuts fall from the trees between May and September. They are harvested from the short grass beneath the trees from where they proceed for de-husking. This is performed on-site with nutrient-rich husks returned to the orchard to provide compost and mulch. 
Kernel is cracked out of the shell, sorted and packaged in partnership with the local community, proudly utilising the skills, dedication and enthusiasm of people with learning needs. The entire packing process is undertaken in a hygienically certified, temperature controlled environment with the end product stored in refrigerated conditions to trap the flavour, oils and texture in the nuts before the final stages of wrapping and labelling by hand.
