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Going Nuts

The macadamia nut, usually enjoyed for its sweet flesh, is given new life by product designer Marc Harrison and takes to New York.

Going Nuts


November 5th, 2008

In 2004, product designer Marc Harrison took an iconic Australian food and turned it into a design innovation: Husque. Using the ground-up shells of the macadamia nut, he created a material for food wares that is not only beautiful, but also sustainable and unique.

“[It] isn’t homogenised design that could have been designed anywhere,” Harrison says. “Detail makes a big difference.”

The shells of the nut, usually discarded, are now recycled – creating unique products such as bowls, serving platters and vases.

Despite initial scepticism that his design would make it internationally, after only a couple of years Husque has appeared in exhibitions worldwide – including the Powerhouse Museum in Sydney, and now the Museum of Modern Art (MoMA) in New York.

“MoMA has always been the ‘holy grail’, ever since I heard of my idols of Australian design brands like Robert Foster’s FINK, and Dinosaur Designs starring there,” he says. “I never imagined that it would happen to Husque.”

With 16 years of experience under his belt, Harrison believes the key for international success is simple: have products that are truly unique, with good marketing tactics.

“My strategy has always been to not take every opportunity that comes along, and choose wisely,” he says.












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