Margaret River Nougat Company has been selected as a finalist in the Australian Macadamia Innovation Challenge, one of only 10 finalists from Australia, China and Japan vying to win a trip to Paris.

Entrants were required to create a unique recipe that showcases Australian Macadamias and their creamy flavour and velvety crunch. The Australian macadamia has been cleverly incorporated into a new variety of nougat, inspired by the Australian classic ‘Pavlova’.

Wayne Reisberg, the current nougat maker at Margaret River Nougat Company, came up with the idea of a pavlova inspired nougat, as he felt it could really make the macadamias the star but it also allowed him to use fruits from the region.

The Pavlova nougat incorporates kiwi fruit, passionfruit, cherries and strawberry syrup, all common ingredients in Pavlova. Each bar is topped with melted white chocolate and crushed roasted Australian macadamias. The roasted macadamia topping gives it the crisp and crunchiness of the meringues outer shell.

The Pavlova Nougat is the 36th flavour introduced to our range. It is currently available for sale only at our Cellar Door, but we have lots more flavours available online.

Australian Macadamia

Being selected as a finalist means Wayne and 9 others will be flown to Byron Bay to cook for the judges on April 5th for the chance to win a trip to Europe in 2019.

A trip to Europe will be sure to inspire even more nougat flavours to add to the Great Nougat Wall, found in store at Bettenay’s Margaret River.

Australian Macadamia

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