If using beef, preheat oven to 200°C (392°F).

Place beef in a roasting pan and brush with half the honey mustard mixture.

Roast for 30-35 minutes, or until desired doneness. Let it rest before carving.

If using chicken, heat a small amount of oil in a pan.

Brush both sides of the chicken breasts with half the honey mustard mixture.

Cook chicken until browned and cooked through.

For the macadamia rice, melt butter in a saucepan.

Cook onion, garlic, and mustard seeds, stirring, until the onion softens.

Add rice and cook, stirring for 1 minute.

Add chicken stock and water, bring to a boil, then reduce heat and simmer covered for about 25 minutes or until rice is tender, stirring occasionally.

Add peas and cook until soft and warm.

Remove from heat and stir in nuts and parsley.

For the sauce, heat the remaining honey mustard with cream in a saucepan.

To serve, place rice on a plate and top with chicken or beef, then drizzle with the sauce.