Preheat your oven to 160°c. Line a baking tray with baking paper.
Spread the macadamia nuts out onto the baking tray and toast in the oven for 10-12 minutes or until golden. Set aside to cool.
Meanwhile, toast the sesame seeds in a small saucepan over MED heat until lightly toasted, then set aside and allow to cool.
In a small food processor, combine all ingredients, except the sesame seeds and sugar. Pulse the mixture in short bursts until it resembles breadcrumbs. Do not overblend, or the mixture will turn to a paste.
Stir through the sugar and sesame seeds to combine. Set aside.
To make the panna cotta
Toss the strawberries with 1 ½ tablespoons of sugar and the lemon myrtle in a bowl. Cover and set aside to macerate.
Mix the gelatine powder with 3 tablespoons of cold water and set aside to bloom.
Heat the milk, cream, vanilla and remaining sugar in a saucepan until almost boiling.
Turn off the heat and immediately stir in the gelatine, continue to stir until completely dissolved.
Strain the mixture into a jug and allow to cool to room temperature (it’s important not to put the mixture in the fridge too quickly or it can separate).
Stir gently before pouring the mixture into glasses and refrigerating until set (3-4 hours at least).
Once set, remove the Panna Cotta from the fridge and top generously with the macerated strawberries and sprinkle over the Macadamia nut crumble.
Use lactose-free milk and cream to make Low FODMAP.