YUM Kaz! Need to eat pies and stews and stuff before salad season hits again, abotu 5 mins from now!
Last week I went to a grocer that was having a closing down sale, got a bottle of macadamia oil infused with mountain pepper for $3, DH and I have been having it on everything!

I love cooking with lemon myrtle - one of my sexiest vegan dishes is mushrooms with lemon myrtle polenta:

Boil up your polenta stock (4 parts stock to 1 part polenta) and add 1 tsp lemon myrtle. While that's boiling, I crush up some macadamias with a garlic clove, and toast them. Set aside. Then I fry up some mushrooms, sometimes with a little bit of chilli, but mostly just mushrooms. Pour polenta into stock, cook through. Serve mushies on top of polenta, sprinkle with macadamia crumb.

Dinner was turtle bean enchiladas, avocado on the side, with a tiny bit of (guess what?) macadamia oil! Wouldn't have picked macadamia oil to go with Mexican but OMG! Heaven.