cooking with kuleana
recipe collection
Over the years we’ve collected recipes and culinary inspiration from some of Hawaiʻi’s top chefs and talented home cooks. Browse our recipe collection for ideas on how to incorporate Kuleana® culinary oils into your meals.
Macadamia Nut Oil for the Best Rum Old Fashioned You'll Ever Make
Fat-wash aged rum with Kuleana Hawaiʻi Oils macadamia nut oil for two iconic cocktails: a silky Rum Old Fashioned and a Hawaiian-style Ti' Punch.
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This Corn Beef Hash Patty recipe comes our way compliments of Hawaiian Electric's "The Electric Kitchen". This local favorite is fried in Kuleana Hawaiʻi Grown Sunflower Oil, which makes them extra...
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Beth Mathias, Marketing Associate at our Maui office, shared her breakfast potato recipe featuring Kuleana Hawaiʻi Grown Sunflower Oil, noting its excellent performance at medium to high heat and t...
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Beth Mathias, Marketing Associate at our Maui office, won in Pacific Biodiesel’s 2025 Employee Recipe Contest with her family Sicilian salad, sharing that Kuleana Sunflower Oil offers a lighter alt...
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Pacific Biodiesel HR Manager Ian Martins was also a winner in the 2025 Employee Holiday Recipe Contest, showcasing his Veggie Frittata made with Kuleana Hawaiʻi Grown Sunflower Oil.
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Erin Berg, a Lab Technician at our Keaʻau refinery and winner of the 2025 Employee Holiday Recipe Contest, created tangy, sweet, and lightly spiced pomander-inspired cookies using our Sunflower Oil...
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What the chefs say
“I used the sunflower oil for sautéing sliced leeks. I loved the result; the leek flavor came through cleanly. The sunflower oil is very similar to a fresh young olive oil with plenty of grassy and green notes. It stands up well to heat and allows whatever you are cooking to shine through flavor wise....The macadamia oil is delightfully complex.
Medium viscosity; fresh aroma of coffee and cacao mixed with the essence of blonde raw nut. When it cooks it deepens in flavor as a
macadamia nut would, becoming nuttier. I already use macadamia nut oil at the restaurant, but this particular oil was less refined and had more character and flavor.”
-Executive Chef Lee Anne Wong, Koko Head Café; competed in Bravo’s Top Chef (published in edible Hawaiian Islands magazine, Summer 2018)