Recipes from Hawaii’s Top Chefs
The recipes below, featuring our locally made, premium Hawaiian Macadamia and Maui Sunflower Culinary Oils, were created by some of Hawaii’s top chefs and graciously shared for you to enjoy. To view the recipes below, click the titles – or to download a complimentary PDF with all recipes click here.
We’d love to hear your feedback or other recipe ideas that feature our flavorful, expeller-pressed culinary oils. Please share comments with us on social media @maidenhawaiinaturals or email us info@maidenhawaiinaturals.com.
Hawaiian Macadamia Oil Recipes
- Spring Kale Salad, Lee of The Rogue Brussel Sprout
- Lasagna Style Luau Stew, Mele Kalama-Kingma
- Macadamia Ice Cream and Brittle, Chef Carol Wallack
- Fruity Brunch Salad, Lee of The Rogue Brussel Sprout
- Kona Kanpachi Poke Bowl, with Yuzu Limu Vinaigrette and Macadamia Nut Rice, Chef Ron Miller
- Roasted Cabbage, Chef Lee Anne Wong
- Macadamia Nut Pesto, Chimiko Fukui
- High Protein Mac Nut Bread, Moku Roots
- Mac Nut Champagne Vinaigrette, Chef Matthew Egami and Leeward Community College
- Maui Mac Nut Aioli with Spicy Red Chili, Chef Dean Louie and UHMC Culinary Arts
- Macadamia Nut Chimichurri, Chef Steve Nakata, Kauai Community College Culinary Arts
- Herb Crusted Kauai Shrimp over Quinoa Salad, with Macadamia Nut Oil Calamanci Dressing, Chef Steve Nakata and KCC Culinary Arts
- Macadamia Nut Creme Puff, Chef Taylor Ponte
- Macadamia Dressing, Chef Taylor Ponte
Maui Sunflower Oil Recipes
- Our Favorite Carrot Cake, Pacific Biodiesel’s Emily Villanueva
- Roasted Pineapple-Tamarind Vinaigrette, Fork and Salad Co-Owner, Chef Travis Morrin – Click here to watch Chef Travis make this dressing!
- Sunflower Popcorn, Lee of The Rogue Brussel Sprout
- Fast Kine Lau Lau, Mele Kalama-Kingma
- Sunflower Tortilla Strips, Lee of The Rogue Brussel Sprout
- Ulu Kim Chee Korean Pancake, Garden of Aloha
- Garden Salad with Rosemary Mayo Dressing, Chef Taylor Ponte
- Baked Molokai Purple Sweet Potato Chips, Chef Jana McMahon
- Sunflower Tortilla Chips, Lett of The Rogue Brussel Sprout
- Yuzu Limu Vinaigrette, Chef Ron Miller
- Sunflower Pesto, Chef Taylor Ponte
Watch this video to learn what Hawaii’s top chefs are saying about Maiden Hawaii Naturals premium culinary oils.
In Their Own Words – Chefs Tell Us Why They Prefer Maiden Hawaii Naturals
Executive Chef Taylor Ponte – Chef/Owner Kamado Maui
“I love the color and flavor of the Maui Sunflower Culinary Oil. It has a great smoke point and is versatile to cook with. It has a nutty flavor, finishes nice and round with high aromatic notes of alfalfa. This oil reminds me of Spring. The oil has great viscosity and mouthfeel. I also like the fact that it’s from Maui and it’s sustainable. When I visited the Pacific Biodiesel farm and saw the blooming sunflowers, the first thing you definitely realize is that the color of the petals compared to the actual finished product are very similar. When you walk through the sunflower field, it’s sensory overload. You can really understand where this product is coming from. You’re smelling sunflowers, smelling that nutty richness. It’s almost as if you’re inside the bottle.”
Chef Carol Wallack – Private Chef
“I love the Hawaiian Macadamia oil for vinaigrettes! It’s delicious with fish as it’s light with a fresh nutty flavor. Works great with pork as well. I prefer it in a cold (or room temperature) application as I feel you get more flavor from the oil. The Macadamia oil was perfect in an ice cream; I made a Macadamia Nut ice cream that is divine.”
Wesley Ervin – Sundog Bread
“Everybody loves the sunflower loaves. The combination of your Maui Sunflower Culinary Oil with the toasted seeds rounds everything out perfectly! We love this oil’s well-rounded flavor, versatility, high-smoke point, and sustainability. When incorporating the oil in breads to showcase its nutty characteristics, the product shines through. Simultaneously, it’s able to be a background inclusion as a more neutral oil in smaller quantities in other breads and rolls. We also love using it as a non-stick for all of our sheet trays and bread pans. Its high smoke point allows us to bake very hot while not producing any off flavors, maintaining the integrity of the crust. Currently, we’re using it in our sunflower sourdough, onion rolls, and other sandwich buns.”