$13.95
If the Cashew and Roast Onion Dukkah is the one that wraps everything in warmth and sweetness, the Macadamia Nut and Chilli Dukkah is its bolder, livelier sibling. Built on the rich, buttery creaminess of macadamia nuts and finished with the gentle, building heat of dried chillies, this is a dukkah that wakes up every dish it touches without overwhelming any of them. Macadamias are one of Australia’s finest native ingredients, deeply creamy and rich in a way that no imported nut can quite replicate, and they give this blend a luxurious, almost indulgent base that makes the chilli heat feel balanced and considered rather than aggressive. Pukara Estate makes all three of their dukkahs with the same care and commitment to quality that defines everything they produce from their Hunter Valley estate, and this one has earned its own devoted following among the people who reach for a little more heat in every dish.
Rich, buttery, and warmly aromatic with the distinctive creaminess of macadamia nuts carrying the blend before a gentle, building chilli heat comes in behind and lingers pleasantly across the palate. The sesame seeds add a toasty, slightly nutty crunch that complements the macadamia beautifully, and the overall texture is satisfying and substantial without being coarse. The chilli warmth is measured rather than fierce, the kind that adds dimension and interest to a dish rather than competing with everything else on the plate. It is a dukkah that is equally comfortable as a bread dip, a meat crust, a salad topping, or a stuffing ingredient.
Dip crusty bread first into quality extra virgin olive oil then press into the dukkah for the traditional approach that needs no further improvement. Press generously onto a tuna steak brushed with olive oil and pan sear on high heat, then serve with a good wasabi or garlic mayonnaise for a quick, impressive dinner. Coat salmon or chicken fillets with the dukkah before going into the air fryer or oven for a golden, nutty, slightly spicy crust that comes out beautifully every time. Sprinkle liberally over a salad of rocket, pear, and shaved parmesan for crunch and depth, use as a stuffing ingredient for a Roast Pork Loin alongside dates and pomegranate balsamic, or scatter over a Balsamic Glazed Ham before roasting for a caramelised, spiced crust that makes it the centrepiece of any table.
A Dukkah-Crusted Tuna Steak pan seared in a little olive oil and served with wasabi mayonnaise and a simple green salad is one of those dinners that looks like far more effort went in than actually did, and the macadamia chilli crust is the reason the whole thing works. Salmon or Chicken coated in this dukkah and cooked in the air fryer produces a golden, fragrant crust with a warmth that keeps every bite interesting. A Roast Pork Loin stuffed with macadamia chilli dukkah, sliced dates, and pomegranate balsamic vinegar, then slow-roasted until the crackling crisps, is a Sunday centrepiece that earns the silence around the table. A Balsamic Glazed Ham studded with cloves, brushed with caramelised balsamic, and scattered generously with this dukkah before baking is genuinely one of the most spectacular things you can put on a celebration table. And scattered over a Rocket, Pear, and Parmesan Salad dressed with lemon and extra virgin olive oil it adds texture, warmth, and depth in a single pinch.
Contains nuts. Manufactured on equipment that processes nuts. Not suitable for those with nut intolerances. Made by Pukara Estate, Hunter Valley, New South Wales. Please refer to product packaging for full ingredient and allergen information.
Ingredients: Sesame Seeds, Macadamia Nuts, Chilli. Please refer to product packaging for full ingredient details.
Store in an airtight container in a cool, dry place, away from direct sunlight.
