Murray Greenaway & Justine Graham – Growing Macadamias with Nature

What do you like about growing macadamias?

Murray and Justine Greenaway bring a lifetime of agricultural experience to their

macadamia orchard. Both spent many years working for the NSW Government,

assisting farmers across the state, including broadacre wheat growers in western

NSW. While that work was deeply rewarding, they gradually became disconnected

from landscapes dominated by monoculture systems, which Murray and Justine

describe as feeling like a “monoculture desert.”

Macadamia farming offered something entirely different. For them, growing

macadamias feels like farming in a rainforest—diverse, alive, and constantly

changing. One of their favourite times of year is flowering season, when the trees are

draped in long cascades of blossoms, filling the orchard with gentle fragrance and

natural beauty.

What sort of pest management do you do?

Their farming philosophy is firmly grounded in organic principles. Now fully

organically certified, Murray and Justine have followed organic practices for over five

years. They do not use pesticides, instead focusing on building healthy soil biology so

their trees develop the strength and resilience needed to thrive.

They actively encourage habitats for natural predators such as owls and snakes to

help control rats, and support weed diversity to attract beneficial insects that predate

on pest species. In addition, they follow a program to introduce predator MacTrix

wasps, strengthening biological control across the orchard. All of this helps maintain

balance within the orchard ecosystem. For Murray and Justine, long-term

productivity truly starts from the ground up.

How do you like to eat macadamias?

This question brings an enthusiastic stream of answers. A lightly roasted and salted

macadamia nut butter is a firm favourite, while raw nut butter is equally loved for its

fresh, creamy flavour. Honey-roasted macadamias are met with an emphatic “OMG”

in their household, and roasted nuts often find their way into salads.When using their own harvest, Murray and Justine also enjoy roasting macadamias

and adding sweet soy—a savoury, satisfying treat that reflects their hands-on, creative

approach to both farming and food.