A Culinary Celebration from 9th to 16th September 2025, supported by the Australian Trade and Investment Commission

Bangalore is about to get a little more indulgent. The Australian Macadamia Society (AMS) has announced the much-anticipated return of the Australian Macadamia Festival (AMF), which will light up the city’s restaurants, patisseries, cafés, and bars from September 9 to 16, 2025. After winning over Mumbai and Delhi with its first two editions, the festival now lands in India’s culinary capital with ambitions to be bigger, bolder, and more delicious than ever.

Backed by the Australian Trade and Investment Commission (Austrade), the week-long celebration will spotlight the world’s most luxurious nut in inventive ways that speak to Bangalore’s spirit of culinary experimentation. It’s a city that has long been India’s bellwether of food trends—where boundary-pushing chefs, global influences, and a demanding dining crowd converge to shape what the country eats next. For AMS, there could hardly be a more fitting stage.

This edition raises the bar. Some of Bangalore’s most celebrated names—from Toit, Olive Beach, and Monkey Bar to Lavonne, Ganache at The Ritz-Carlton, and Plaka by Chef Ajay Chopra—will craft exclusive dishes and drinks designed to showcase the macadamia’s creamy texture, delicate crunch, and unmistakable buttery richness. The lineup stretches across the spectrum: pancakes and pastas, artisanal desserts and gelatos, craft beers and cocktails, and fine-dining creations that put macadamias at the center of the plate.

“Bangalore’s culinary landscape is incredibly dynamic, and the Australian Macadamia Festival is the perfect way to introduce the richness and versatility of Australian macadamias to this city of food lovers,” said Jacqui Price, General Manager Marketing at the Australian Macadamia Society. “These nuts are not only delicious but also pack a punch nutritionally and sustainably, making them a perfect fit for Bangalore’s evolving food culture. We’re thrilled to see chefs here reimagining local and global favourites with a macadamia twist.”

The festival goes beyond the dining table. A trade meet on September 11 at The Lalit Ashok Bangalore will convene chefs, FMCG innovators, and food industry leaders to explore how Australian macadamias can be embedded in India’s broader food ecosystem. For hands-on enthusiasts, Chef Ajay Chopra will host a cooking masterclass at Plaka on September 12, Black Bazza Coffee Co. will blend storytelling with sustainability in a macadamia-coffee immersion on September 13, and Soka Cocktail Bar will turn mixology into art with a nut-infused cocktail session led by Ishrat Kaur on September 14.

If the festival feels like a bold cultural export, that’s because macadamias themselves are a uniquely Australian story. Native to the continent for more than 60 million years, they remain the only Australian food crop to be developed and traded globally. Today, Australia’s 700-plus growers along the lush east coast produce around 50,000 tonnes annually, commanding the top tier of the global market. They are celebrated not just for indulgence but also for their integrity: macadamias are nutrient-dense, naturally rich in heart-healthy fats and antioxidants, and sustainably grown in ways that stabilize soils, sustain biodiversity, and lock carbon back into the earth.

It is this marriage of luxury, nutrition, and sustainability that makes the nut more than an ingredient—it’s a canvas. And in Bangalore, where culinary ambition meets an audience that prizes creativity and refinement, the Australian Macadamia Festival is poised to set new benchmarks for how India tastes and reimagines one of the world’s most extraordinary foods.