Duck Creek Bruschetta with Macadamia Honey, Char-Grilled Pear and Goats Cheese

This lovely autumn recipe combining char-grilled pears, roasted salted macadamias, goats cheese, honey and thyme was given to me by the owners of Duck Creeek Macadamias.  Located near the tiny village of Newrybar in the rolling green hills of the Byron Bay hinterland in northern NSW, the farm produces a wide range of enticing value-added macadamia products including a new range of of snack nuts (It’s the Duck’s Nuts) with exciting flavours such as wasabi, hickory and abalone – and sweet versions such as milk chocolate, dark chocolate and honey roasted. They also manufacture their own macadamia oil, honey and nut paste.


About this Recipe

By: Sheridan Rogers

If you can’t find the Duck Creek nut paste, ask at your local health food store for a macadamia nut paste. Macadamia oil is available at most supermarkets, and you can substitute your favourite honey for the macadamia honey.


Serves 4

  • sourdough bread, 4 thin slices
  • Duck Creek macadamia nut paste, 4 teaspoons
  • Duck Creek macadamia honey, 1 teaspoon
  • ripe pears, 3 large
  • goats curd, 120g
  • cold-pressed Duck Creek macadamia oil, 1 -2 tablespoons
  • vincotto, 4 teaspoons
  • picked thyme leaves, 2 teaspoons
  • Duck Creek roasted and salted macadamia nuts, 100g, crushed
  • mint leaves, a handful
  • basil leaves, a handful

Heat a griddle or char-grill pan until smoking, then brush the bread with oil. Grill until nicely charred on both sides.  Spread 1 teaspoon of the macadamia nut paste onto each piece.
Slice the pears in quarters, remove the seeds,  and toss in a bowl with 2 teaspoons of macadamia oil and the thyme leaves.
Cook the pears on the griddle until soft but still firm.
Spread the goats curd onto the grilled bread
Divide the pear slices on top of the sourdough and drizzle with the honey
Toss the mint, basil and crushed macadamia nuts in a bowl and place a small pile on top of each toast.
Drizzle with the remaining oil and vincotto.