250 ml macadamia oil
3 dried red chillies halved
6 large kaffir lime leaves finely sliced
2 stalks lemongrass lower part only, finely sliced
Combine the macadamia oil and dried chillies in a saucepan. Gently heat the oil over a low heat until it is warm to touch, but not hot. Turn off the heat, add the kaffir lime leaves and lemongrass, cover with a lid and allow the mixture to stand for 3-4 hours. Using tongs, place the chillies, kaffir lime and lemongrass into a bottle and then, using a funnel, pour in the oil. Secure with a lid and store in a cool place.
**Recipe via Australian Macadamia Society.