Husque the company was formed in 2003 by product designer Marc Harrison and architect and artist Paul Fairweather. It was established to develop the Husque material and its use in the areas of designer ware and architectural application. 

Husque now sits in at least three Australian embassies around the world and has been taken to at least fifteen countries
as a quintessential Australian gift. 

Husque was a unique creation of Marc Harrison. As an innovative material, Husque was inspired by recycling and the enigma which is the Australian macadamia shell is used and processed with polymer to create a dense mouldable material. In appearance it is akin to ‘Bakelite’ from the 1930s, the semi translucent colour holds fine speckles of macadamia shell. The end result is a rich natural brown finish which can be enhanced by the application of macadamia oil or a soft cloth.

Each product is hard finished by mirror polished the coloured linings and hard rubbing the exterior of the Husque with the macadamia oil. Husque vessels should only be used with cold foods. Husque is not dishwasher safe, to clean use warm soapy water. To maintain a deep lustrous finish, polish Husque with macadamia or olive oil on a soft rag. Repeat this process after washing. 

The macadamia nut is native to the East Coast of Australia and has been known to Indigenous Australians as Bauple Nut, Burrawang and Kindal Kindal. Its common name, Macadamias, was given by botanist. Ferdinand Von Mullor in 1857 after Dr John Macadamias who was the secretary of the Victorian Philosophic Institute at the time. 

It was first successfully commercially grown in Hawaii in the early 1900s confusing its origins somewhat. 

Loved around the world and harvested in 7 countries, Australia is still the biggest producer supplying up to 43.000tons
of macadamia nut in shell per year.