Macadamia & Sumac Dukkah

Macadamia & Sumac Dukkah

Where Australia and South Africa meet

Macadamia & Sumac Dukkah is a nut and seed dukkah made with roasted macadamias, sesame, pepitas, finished with toasted spices. Nut and seed content is sixty four per cent, which is why it eats like a proper dish rather than a dusting.

Macadamias are one of the very few things both our countries can lay claim to, native here and farmed at scale there, so this jar sits exactly where our family does. The nuts are roasted to pale gold and pulsed only to a coarse rubble, because push a macadamia any further and you have butter. The sumac, paprika and coconut sugar go in cold at the end so nothing loses its brightness.

Serve it with good oil and warm bread, roast pumpkin, labneh, hummus, a soft boiled egg, grilled lamb or a tomato salad.

Try this Dukkah Crusted Salmon:

Brush four salmon fillets with olive oil and a little honey, then press two tablespoons of dukkah firmly onto the top of each. Roast at 200C for ten to twelve minutes until just set in the middle. Serve with lemon and a spoonful of yoghurt, and scatter a little more dukkah over the plate on the way out.

Highly recommend serving with fresh sourdough, Pukara Estate Garlic Extra Virgin Olive Oil and Caramelised Balsamic Vinegar

120g. Contains tree nuts (macadamia) and sesame. Packed in Australia from imported and Australian ingredients.

Small batches, made often, because good nuts do not wait.