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.
Recipe adapted by Pacific Biodiesel employee Emily Villanueva, featuring Kuleana® Sunflower Oil CARROT CAKE INGREDIENTS:• 4 large eggs• 1 Cup granulated sugar• ¾ Cup brown sugar• 2 tsp Tahitian van...
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Recipe provided by Chef Carol Wallack, featuring  Kuleana® Macadamia Oil Ice Cream Ingredients: 6 egg yolks2 cups whole milk1 cup heavy cream1/2 cup sugar1/2 cup. Kuleana® Macadamia oil1/4 cup hone...
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Fruity & Nutty Spring Kale Salad
Recipe provided by Lee of The Rogue Brussel Sprout, featuring Kuleana® Macadamia Oil. Ingredients:• 2 tbsp fresh-squeezed orange juice• 1 tbsp Kuleana® Macadamia Oil• Generous flaky sea salt, like ...
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Roasted Pineapple-Tamarind Vinaigrette featuring Kuleana® Sunflower Oil
This delicious Roasted Pineapple-Tamarind Vinaigrette showcases the versatility and quality of Kuleana® Sunflower Oil. Perfect for salads, marinades, or as a finishing touch to your favorite dishes...
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Garden Salad by Chef Taylor Ponte Spicy, Pickled Cucumber and Carrots, Cherry Tomato, Smoked Avocado, Preserved Lemon, Shaved Radish, Sunflower Sprouts, Thai Basil Buds, Rosemary Mayonnaise Dressin...
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Recipe provided by @TheRogueBrusselSprout Cut several corn tortillas into 6-8 wedges each, using a sharp knife or pizza slicer. Using Kuleana® Sunflower Oil, toast the chips in a very generously-o...
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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.”Â
-Executive Chef Lee Anne Wong, Koko Head CafĂ©; competed in Bravo’s Top Chef (published in edible Hawaiian Islands magazine, Summer 2018)Â