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Mandolé Orchard are Finalists - 18th Annual Royal Agricultural Society President’s Medal 🏅

21 Mar 2025

Mandolé Orchard recognised as a finalist for the 18th Annual Royal Agricultural Society President’s Medal

We are incredibly proud to share that Mandolé Orchard has been recognised as a finalist for the prestigious 18th Annual Royal Agricultural Society President’s Medal.

The President’s Medal celebrates Australian businesses that go beyond delivering an exceptional product, acknowledging excellence across the entire production cycle from quality and sustainability to commercial success and community impact - the only award of its kind in Australia.

To be one of eight businesses recognised as a finalist in Australia is incredibly humbling. The winner will be announced at a special dinner held at the Sydney Royal Easter Show on the 16th April. Watch this space!

Mandolé Orchard Almond Milk expands further into Woolworths

We have expanded into more Woolworths stores nationwide! Our Unsweetened, Original and Barista Almond Milk blends are now available in select Woolworths stores across Western Australia and South Australia.

We are so excited to see more of our Almond Milk in the homes of families around Australia.

Thank you everyone for your support on this incredible journey.

The 2025 Harvest Season is underway!

Harvest season is underway!

Throughout February and March we cultivate our almonds, ensuring they’re harvested and processed with the same dedication that defines everything we do.

Please watch this short yet detailed video of the hard work that goes into this process!

Learn more about harvest

Our Autumn pick from Tootie's Kitchen

As the seasons shift and the air cools, Tootie’s Pasta with Almond, Basil and Pecorino brings the perfect balance of warmth and freshness to your table. Toasted almonds add a delicious, nutty depth, whilst the basil and cherry tomatoes keep things vibrant. This dish captures the essence of easing into autumn’s heartier flavours.

Pasta with Almond, Basil and Pecorino Pasta

Ingredients
75g whole blanched almonds created from Mandolé Orchard Natural Almonds
Large handful torn basil (30g)
½ clove garlic, chopped
300g cherry tomatoes, halved
50g pecorino cheese, grated, plus extra to serve
6 tbsp olive oil or almond oil
Black pepper
½ tsp salt
500g spaghetti or orecchiette
Save ½ cup of pasta cooking water

Method
1. Toast the blanched almonds in a dry frying pan over medium-high heat. Keep them moving to prevent burning; you are aiming for a light golden colour.
2. In a food processor, pulse the blanched almonds until they resemble breadcrumbs. Put aside a few of the basil leaves for garnish, then add the rest of the basil and the garlic to the almonds. Pulse a couple of times to combine.
3. Tip into a bowl. Mix the tomatoes into the almond, basil and garlic mixture and stir in the grated cheese, oil, pepper and salt.
4. Boil the pasta in plenty of salted water, drain when al dente, add the pesto and stir through. Add a little of the reserved pasta cooking water if needed to add to the sauce consistency.
5. Garnish with basil and serve with plenty of additional pecorino and an extra drizzle of oil to make it a little extra special.

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