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We are one of only a handful of pistachio growers in Australia, and one of the first to make the fresh fruit available to the public. Click here for a bit about our history and our orchards.
Click here to read how Harefield pistachios are harvested and transported under the best conditions to ensure freshness.
Click to read about sun dried fruit.
Pistachios should be kept chilled and eaten within a week of purchase. Click here for details of where to buy fresh Harefield pistachios, and how to store the fresh fruit after purchase.
Click here for suggestions for enjoying your fresh pistachios.
Fresh pistachios can be used to add colour and texture to virtually any recipe. Click here for some of our favourites.
We'd love to hear from you. Click here for questions or further information.

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Cooking With Pistachios

Pistachios can be enjoyed as pre-dinner nibbles, or added to your favourite recipes to give them extra appeal. Here are some suggestions for enjoying both the fresh pistachio fruit and our naturally sun dried pistachio nuts.

 

Nibbles

Pistachios and cheese Pistachios complement dried fruits, any kind of cheese, chocolate, or liquored fruits and are a wonderful addition to before and after dinner platters. Fresh green pistachios add character and style to any dish, whether used on their own or combined with other ingredients.

They are the perfect partner to fine wines, fortified wines and high quality ales. Best of all, they are truly delightful to simply peel, split and enjoy while chatting with friends over a pre dinner drink.

 

 

Favourite Recipes Pistachio chocolate cake

Sprinkle freshly split kernels over your favourite salad - they add colour and texture as well as being simply delicious.

Roughly chop kernels and add to your favourite rice dishes, or cake, biscuit, bread or pasta recipes. They are a wonderful and colourful addition to any kind of baking, especially chocolate cakes and mud cakes - use 1/4 to 1/2 cup per cake.

Christmas Cooking

Our sun dried pistachios are perfect for Christmas baking, because of their vibrant green colour.

For pistachio shortbread, just add half a cup of roughly chopped kernel to your recipe. Add a cup or so throughout a fruit cake, and in mince pies they look stunning. (Do not use them as surface garnish on cakes as they can go dark around the edges towards the end of baking. Add them to mince pies after removing them from the oven, and brush with a mixture of warmed water and jam.)

A cup of pistachios roughly chopped and added to rum balls with red glace cherries will make an after dinner sensation that most people will not forget.