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Wondaree - 80g Choc Coated Wondaree - 80g Honey Roasted Wondaree - 80g Natural
Wondaree - 80g Natural
Our Price: $8.00
Wondaree - 80g Salted Wondaree - 80g Smoked Wondaree - 80g Sour Cream & Chives
Wondaree - 80g Salted
Our Price: $8.00
Wondaree - 80g Smoked
Our Price: $8.00
Wondaree - 80g Wasabi Wondaree - VIS Choc Coated Wondaree - VIS Honey Roasted
Wondaree - 80g Wasabi
Our Price: $8.00
Wondaree - VIS Natural Wondaree - VIS Smoked Wondaree - VIS Sour Cream & Chives
Wondaree - VIS Natural
Our Price: $10.00
Wondaree - VIS Smoked
Our Price: $10.00
Wondaree - VIS Wasabi Wondaree -VIS Salted
Wondaree - VIS Wasabi
Our Price: $10.00
Wondaree -VIS Salted
Our Price: $10.00

The Wondaree Orchard


Wondaree has been owned and run by Greg & Wendy O’Neill since 1983. The farm is located on a beautiful spot on the Atherton Tablelands, where the right amounts of rain and sunshine produces a carpet of green that spans the countryside and blankets the encircling mountains, a panorama visible from their back patio. Wondaree macadamia nuts are farmed on this beautiful spot by Greg under the watchful eye of Roy the kelpie.


In 1984, a year after establishing the farm, Greg & Wendy planted the first 4000 trees. It takes four or five years for a macadamia tree to flower, and this crop provided all of Wondaree’s produce until a second planting of 2800 trees in the year 2000. Many of these were not to last.

For all the beauty of Far North Queensland, it sits perilously in the path of cyclones whose effect on the environment can be brutal. In the space of just six years between 2006 and 2011, Wondaree was twice hit by cyclones that devastated the orchard, wiping out 5500 trees and years of labour. In the end, though, the Queensland sun came out again and today the farm is back to full production with an orchard of 2700 trees and a run of cattle to keep Greg, Wendy and Roy busy.


Macadamias are native to Australia but can also be found growing today in South Africa and Hawaii, where they thrive in the well-drained soil in temperatures that hover around 25 degrees.

Macadamia trees burst with highly scented, creamy coloured racemes (flowers) in late winter and early spring and nut fall is expected in a six-month cycle. The nuts fall naturally from the tree, green in colour and are harvested between April and September, scooped off the ground by pinwheel harvesters. The nuts are dehusked and dried onsite at Wondaree before being sent away for additional drying and finally cracking, a process that ensures the nut kernels are rich and crisp.