Place the flour, salt and pepper into a mixing bowl. Pour in the ale and stir until there are no lumps. Refrigerate until needed.
Slice the tomatoes about 7 mm thick and lay them on paper towels to remove any excess moisture.
Combine the chopped macadamias, honey, coriander and chilli, mixing well. Set aside.
Heat the macadamia oil in a shallow pan over medium flame. Drop a small about of the batter into the oil to test the heat, making sure that it doesn’t brown too quickly.
Dip the slices of tomato into the batter and coat well on both sides. Carefully drop the slices into the hot oil and cook until golden brown on one side. Carefully flip the slices over and cook the other side until golden brown. Gently remove the tomatoes from the oil and drain on paper towels.
To serve, lay the fried tomatoes on a platter or board and top with a little of the macadamia salsa. Serve immediately.