Frequently asked questions

We grow two varieties of English walnuts (Juglans Regia) at Coaldale Walnuts: Franquette and Chandler. We also process and sell Vina and Lara walnuts from other farms in the Coal River Valley.

Our orchard is a relatively small one, so our harvesting process is a bit different to larger operations. We wait until the walnuts fall naturally and harvest from the ground using a harvester which picks up the nuts mechanically. The nuts go through a washer in the processing shed and then into drying bins where they are slowly dried over about 3 days. They are then graded for colour and size.

April. If we are sold out of in-shell walnuts or walnut kernel, we usually won’t have any more until the following May, once we have harvested and graded new season walnuts.

View our refunds and returns policy here.

Yes, but only in January by arrangement, and for collection from the farm as they deteriorate once picked and don’t ship well.

Sometimes, contact us to discuss.

All our harvested walnut husk is composted but you can always collect some yourself at our open farm event in May. Otherwise we can sometime offer dried walnut filament (fibres from out outside of the walnut shell). Contact us to discuss. 

Walnuts have a mildly bitter-sweet, earthy, buttery flavor with a rich, oily texture.

Roughly 30 grams a day. This is about 10 whole walnuts.

For in-shell walnuts, store them somewhere cool and dry where they are safe from critters. They should keep more than 12 months (from harvest) like this. Walnut kernel will keep best in a sealed packet or container for up to 6 months, or longer if you keep it in the fridge or freezer.

Walnuts grow across many regions of Australia, thriving especially in cool-temperate and semi-arid areas. States with major production include New South Wales, Victoria, and of course Tasmania where Coaldale Walnuts is located.

Yes they are. Regularly consuming walnuts can improve heart health, support brain function, reduce inflammation, and promote healthy ageing. See why walnuts are the perfect food for health and fitness.

Walnuts provide a solid amount of plant protein—about 4.3g of protein per handful (30g).

Absolutely it can. Regularly eating nuts has been shown to assist with weight management.

Walnuts are naturally gluten free and perfect for those individuals on a gluten-free diet. At Coaldale Walnuts, all of our products are gluten-free and none are produced on equipment also used for products with gluten.

Walnuts are a fantastic source of omega 3 fatty acids. In fact, walnuts are one of the few plant sources of omega-3 fats in the form of alpha-linolenic acid (ALA). Research has shown that ALA can reduce inflammation – an important factor in the development of chronic disease.

No. Walnuts are tree nuts, and anyone with a tree-nut allergy should avoid them. Tree-nut allergies are common and can cause serious reactions, including hives, swelling, difficulty breathing, or even anaphylaxis.

Pickled walnuts are made from green walnuts harvested in summer before the shell forms. We pickle these fruit whole in a unique blend of sugar, vinegar, and spices. See the process behind Pickled Walnuts.

Pickled walnuts have a strong flavour mostly from the pickling liquid of apple cider vinegar and warm spices, balanced with some sugar. 

Pickled walnuts add versatility to a wide range of dishes. You can serve them with cheese boards, pair with cold meats, chop into salads or dressings, or just eat straight from the jar. See more about what to do with pickled walnuts.

We do put a best before date on our pickled walnuts (3 years from date of manufacture) but as they have been pickled in vinegar, pickled walnuts are safe to eat almost indefinitely! The vinegar also preserves their quality so you shouldn’t notice a deterioration in flavour over time, although they may soften after several years. 

Walnut flour comes from milling and sifting the press-cake left after extracting oil from walnuts. See more information on walnut flour.

We make walnut flour by milling and sifting the press-cake left after extracting oil from walnuts. Walnut meal, in contrast, comes from simply grinding whole walnuts. See more information on the differences between walnut flour and meal.

You can substitute walnut flour for traditional wheat flour in some recipes, but because it contains no gluten, it won’t provide the same structure in baked goods. We recommend using recipes that specifically use walnut flour (or other nut/seed flours), or substituting only part of the wheat flour with walnut flour. You will find that incorporating walnut flour into your baking will give your creations a moist, tender texture and a rich, nutty flavour.

Because walnut flour behaves differently from wheat flour, we recommend substituting only one-third of the flour in standard recipes or using a recipe designed specifically for walnut flour.

Storing walnut flour in a sealed, cool dark place out of sunlight is important to maintain freshness. Once opened, it’s recommended to use within 3 to 6 months. Alternatively, storing in the fridge or freezer will allow you to keep your walnut flour for longer without compromising the freshness. 

We extract walnut oil from the nuts of the walnut tree by pressing them until they release their oil

Walnut oil has a rich, delicate, and subtly sweet nutty flavour that mirrors the taste of fresh walnuts. See the many uses of walnut oil.

Walnut oil has a low smoke point, so use it with little to no heat. Instead of cooking with it like typical oils, add walnut oil as a finishing touch or dressing just before serving.

To ensure walnut oil retains its quality, store it in a cool, dark place away from direct sunlight. Keep the bottle tightly sealed, and once opened, it’s best to use it within 6 to 12 months for maximum freshness.

Yes, Coaldale Walnuts offers farm tours on our picturesque property in Richmond, Tasmania. Click here for more information.

The tour involves learning about our family business and seeing how we grow and process our walnuts. This includes a short walk to view the orchard (around 80m over mostly flat ground), and a look at our grading and cracking machinery. We also offer a tasting of our premium walnut kernel and pickled walnuts with crackers and cheese. 

Every May we hold our annual open farm event when you can come and pick your own fresh walnuts from our orchard and enjoy a lovely autumn day on the farm in the picturesque Coal Valley.

Collect your walnuts as fresh as they come, and pay a reduced rate per kilo for the freshest, sweetest walnuts you’ll ever taste. Bring a basket or bucket for collecting nuts and a picnic if you like – there’s plenty of room for kids to run around. Click here for more information.