Top Notch Macadamias

In a region better known for its cooler, wet climate, it’s hard to imagine an orchard growing a crop that habitually thrives in the sun-drenched lands of Australia, Hawai’i, and Africa. Yet, in a unique microclimate on the hills of Patetonga, overlooking the Hauraki Plains, the Laurich family do the seemingly impossible. Their macadamia orchard, Top Notch Macadamias, New Zealand’s largest commercial macadamia operation, defies the odds, and thrives where few would expect it to.

Through careful management, their groves produce some of the finest nuts in the country, demonstrating that perseverance and clever strategy can bring success even in the most unexpected environments. Although James Major manages the orchard full-time, as he was unwell on the day we visited, it was his wife Kate, co-owner and director of marketing and sales, who welcomed us. Kate, who splits her time between the orchard and work commitments in Hamilton, offered exciting insights into the family’s journey and business operations.

Kate is passionate about farming and that passion is deeply intertwined with her family’s agricultural heritage. “My history in farming is my whole life,” she said. Born into a dairy farming family in Ngatea, Kate pursued her education in Hamilton before returning to her roots in April last year, when she and James had the opportunity to buy into the orchard. “James and I ended up here at Top Notch, really, because of my dad. He bought the orchard back in 2016-2017. We always joked that he had a midlife crisis and bought a macadamia farm instead of a Porsche,” she laughed. “He’s an exceptional farmer, but had dairy farmed for Fonterra his entire life, so never had to worry about selling anything. He got the orchard running beautifully, and then realised doing markets wasn’t for him. With James and I both having hospitality and sales backgrounds, we started helping him out, and eventually, we sold our house in Hamilton to buy into the orchard.”

For Kate and James, this marked their shift from traditional farming to a niche sector in New Zealand agriculture. Their orchard, Top Notch Macadamias, has been synonymous with quality since its founding in the 1990s, a legacy continued thanks to the dedication of their devoted team of full-time staff . Susan serves as the operations manager, Casey runs the kitchen as the “resident chef and ideas extraordinaire,” and Ryan, “the jack of all trades”, handles factory operations and a variety of other farm tasks. During the harvest season, the team employ backpackers to help out. “Harvest usually starts in the last weekend of May, and we typically bring in six to eight pickers. It’s a great setup because our macadamia harvest season comes off the back of kiwifruit, so people are ready for more work.”

Harvesting macadamias is a meticulous and labour-intensive process. “We hand-pick the nuts, put them in bags, and run them through the de-husker to remove the green outer husk. They’re then placed in food-grade drying bins for a slow drying process, reducing moisture from about thirty percent to less than one percent before cracking and processing,” Kate detailed. “Something that people might not know about macadamia trees is they are incredibly hostile; the leaves are extremely spiky. So, when we do pick, we do so with thick gloves and long sleeves.” This process, which can take weeks to months depending on weather conditions, is critical to preserving the flavour and quality of the nuts.

As spring arrives, the focus shifts to tree maintenance. Aggressive pruning and regular fertilising are crucial for the trees’ long-term health and productivity. “Macadamias have 100-year commercial viability if you look after them. They like lots of light and need to be regularly fertilised. Now, the trees are looking really good with lots of blossoms, which is a good indicator of tree health, and a quality harvest for next year,” she explained.

Macadamia trees, native to Australia, and often grown in Hawai’i and Africa, thrive in warm, sunny climates where they can enjoy minimal frost and maintain “dry feet”. It’s thanks to a unique microclimate that the orchard thrives, despite the Waikato region being notoriously wet in the winter. “We are tucked into the side of a hill with a big shelterbelt. We get sun almost all day, from when it rises over the Kōpū-Hikuai and the Kaimais,” Kate shared. “It’s even normally about two to three degrees warmer in the orchard than down at the bottom of the driveway. So, that’s why it works here. It shouldn’t,” she quipped, “but we’re very grateful that it does.”

Sustainability is a cornerstone of Top Notch Macadamias’ operations. Kate emphasises their commitment to minimising environmental impact by utilising every part of the macadamia nut. She demonstrated how the green husks are used as organic fertiliser, while the hard shells are repurposed as a gravel alternative on their tracks and roads, ensuring every part is used and the shells don’t go to waste. The team are also exploring ways to burn macadamia shells to supplement their drying process, reducing their reliance on external power sources. “It’s a work in progress, but we’re getting there.”

The orchard, sat atop 30 acres of hill country, buzzed with life during our visit, “We’ve got 1,400 macadamia trees, 20 sheep, and about 15 lambs. The sheep are our organic lawn mowers, and keep the grass down,” she laughed. But sheep aren’t the only residents helping. “We also have hives of Arataki honeybees up in our top block. The bees help pollinate the trees, and in return, we get some delicious honey that we both sell and use in our macadamia products. It’s a nice full-circle moment for us - and we’re able to keep our environmental impact as low as we can.”

Marketing and distribution are another key aspect of Top Notch Macadamias’ strategy for success. Hosting tours of the orchard and factory has become a thriving avenue for engaging with the community. “Our tours are really popular. They start with a cup of tea and a scone, followed by a live brittle-making demonstration. Visitors get to see the orchard, tour the factory, and have the opportunity to purchase our products at the end.”

The macadamia brittle, in particular, stands out as a best-selling product that Top Notch Macadamias proudly supplies to cafes and gift shops across New Zealand. “We make and sell about 130,000 pieces of brittle around the country each year. If you’ve had brittle in a cafe or bought it at a gift shop, it’s probably ours,” Kate beamed. However, aside from their achievements, running the orchard is not without challenges, “Macadamias are considered a luxury product, and with rising costs, it’s tough to keep everything running.” Weather also plays a significant role. “We need a lot of sun, but not too much rain or frost. When storms hit, they can really damage the harvest.”

In turn, mental health is a priority at Top Notch Macadamias, a focus reinforced by James’s background as a psychologist. “Mental health and family health are really important to us. We endeavour to create space for conversations, for time away, and for people to feel like they can prioritise their own mental health and we will support them. To recharge, we head over the hill to the beach and go for a swim, or just walk along the shore. That’s what fills my cup.”

When asked about the future of nut farming in New Zealand, Kate emphasised that it’s incredibly rewarding, but comes with its own set of trials. “You need to be prepared to work really hard. People don’t eat nuts every day like they do bread or milk, so sustainability and long-term vision are key. We need to be smart about where we put our products and stay true to our ethos as a business,” she stated. “The COVID-19 pandemic was devastating, but it got people to shop local and support family businesses like ours. So, if we continue to create great products and people keep supporting local, that’s a recipe for success.”