Plenty Foods Australia

23/06/2026

Cold pressing preserves all the nutritional goodness of an oil, so all of our oils have strong health benefits. Walnut oil too!

20/06/2026

Meet Sujitha - our "quiet achiever" Production Manager. He oversees our entire operation, from oil pressing to nut powder production, with an eye for detail, a gentle manner, and always a big smile. Sujitha has extensive senior level experience in oil crushing and refining from his home country Sri Lanka - in an operation that supplied India - a huge market for plant-based oils. It was a big win for Plenty to lure him to work for us, and he has travelled a long way to do it!

15/06/2026

More positive media over the weekend about our nut powder! https://www.abc.net.au/news/rural/2026-06-13/protein-powder-moves-beyond-shakes-and-gym-junkies/106781284?utm_medium=social&utm_content=sf281039396&utm_campaign=abc_rural&utm_source=m.facebook.com&fbclid=IwY2xjawScJR9leHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeVgfU5awikDJpuuUycRBoVr-Cee1W_GmioViLuw7vZQ_uvJmrGUj1oG5dXf0_aem_vXN8sb8cE7qcMmYYmSo_-A

A Queensland food manufacturer turns second-grade peanuts into high-protein powder as demand for protein-enhanced foods grows in Australia and overseas.

13/06/2026

This one is so good and we've posted it before, but this time we're going to suggest you sub the Avocado oil for Walnut oil...it accentuates the walnuts in the salad. Don't forget to add a little oil to the figs - it stops them from sticking together in the toss.

FIG & WALNUT DRESSING
1 cup chopped dried figs
¾ cup Plenty Avocado (or sub for Walnut) Oil
¼ cup Apple Cider Vinegar
Salt & pepper to taste
Mix all ingredients well, then fold through
½ cup chopped dill
1 cup toasted chopped walnuts

THE SALAD
1 Fennel bulb, thinly sliced (Use a mandolin for uniformity and ultra thinness)
1 med bag Rocket leaves
A small handful of picked parsley leaves
Shaved parmesan to taste

09/06/2026

Find out more things to do with Walnut Oil! Get the PDF with all our Walnut Oil recipes here:https://www.plentyfoods.com.au/wp-content/uploads/2026/05/What-to-do-with-Walnut-Oil.pdf

09/06/2026

The Landline story that we featured in over the weekend, now on YouTube! Link here: https://www.youtube.com/watch?v=mwihGfxqqfs

08/06/2026

We featured as the lead story on Landline this past weekend. And the comments on this ABC post would indicate it was a winner! If you haven't see it already, watch on ABC iView!

What was your favourite story in today's show? 👇🏽🥰

🐂 Want more from Landline?: https://bit.ly/LandlineABC
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05/06/2026

If extra virgin olive oil is the King of Oils, Macadamia is the Queen! (Or Queensland...once known as "The Queensland Nut"), Macadamia is native to this region, now famous and adored all over the world.

01/06/2026

Josh is the owner of Plenty Foods. Originally he worked in the business, and then with his wife Jo, he purchased it! Josh believes strongly in putting quality and value into the world, in everything he does, and our oils are no exception!

28/05/2026

We've taken this classic Genovese recipe and made it our very own AUSTRALIAN pesto! Find the recipe here: https://www.plentyfoods.com.au/recipes/australian-pesto-with-macadamia-oil-and-nuts/

Notes on changes

Blanched Garlic - We’re changing the garlic to manage how it behaves now that the fat has changed. In traditional pesto, extra virgin olive oil brings natural bitterness, peppery notes, and a slight bite. That structure helps absorb and cushion raw garlic, allowing it to feel integrated rather than sharp. Macadamia oil is softer, rounder, and more buttery in profile, with very little bitterness, so without that natural “bite,” raw garlic can sit on top of the flavour rather than blending into it. Blanching the garlic softens its edge, allowing it to distribute more evenly and support the overall balance.

We were considering adding lemon zest, to maintain the integrity of a true pesto flavour profile, but decided against it. Traditional pesto relies on the balance between basil, fat, nuts, and cheese for its freshness and lift, rather than acidity. Adding citrus would shift the profile away from pesto into a more modern herb sauce, but, you could try that! We’ve built our structure through the balance of nuts, considered cheese selection, and good amount of salt to create lift naturally and more in line with a true pesto. This allows the macadamia oil to express its richness without needing to be corrected by acidity.

Why this works

50/50 nut blend → keeps pesto identity while introducing macadamia character
Macadamia oil only → clear Aussie hero ingredient, no dilution
Blanched garlic → removes harshness so the oil + basil lead
Dual cheese → replaces the “lift” we might be looking for from citrus but keeps it in the umami pesto ballpark