The macadamia industry is pushing to get macadamia nuts on the national day’s menu with some help from reigning Celebrity MasterChef and swimming sensation, Eamon Sullivan.

As a passionate supporter of the industry and true foodie, Sullivan said he believes Australia Day is the perfect time for locals to brush up on their knowledge of the world’s finest nut and get cracking with them in the kitchen.

“Macadamias are the perfect special occasion food for Aussies,” he said.

“The story of macadamias began thousands of years ago. Growing naturally in the Australian rainforest, the nuts were regarded by the Aboriginal people as something very special and were often used in ceremonial gifts.

“Today, they are the nut of choice at special gatherings with family and friends including Australia Day."

Cunningly, he’s even incorporated a spot of lamb into his suggestions.

“Try adding a crushed nut crust to delicious lamb for a truly patriotic dish or simply serve them up as a snack,” Sullivan said.

“Their creamy texture and buttery taste are irresistible - and you’re sure to be advancing Australia fare by having our native nut on the table.

“I want all Aussies to really embrace the local produce that makes this country special. As well as being an amazing ingredient – great in both sweet and savoury dishes – macadamias are also really good for you, so there’s no reason not to be eating them this Australia Day.”

A recent Newspoll survey revealed Aussies are confused and misguided when it comes to their knowledge of one of the nation’s most common native ingredients.

The survey of more than 1200 Australians aged 18-64 showed that only half could identify macadamias as being native to Australia.

Surprisingly, a third (32 per cent) said they came from Brazil while Hawaii and South Africa were cited by 16pc each as the iconic nut’s country of origin.

According to the research, Aussies also had little idea when it came to understanding the macadamia growing cycle with only a quarter (25pc) correctly saying the harvest begins around the start of autumn.