Made from Tasmanian ingredients this dukkah is unique and quite different to the more traditional Middle Eastern versions. It contains hazelnuts, wattle seeds, wakame, native river mint, wild thyme, native pepperberries and a good pinch of beautiful Tasmanian sea salt flakes.
How to use: Dukkah is traditionally eaten with crusty bread and a good quality olive oil. Dip crusty bread into oil then dukkah or coat chicken, fish or meats in dukkah and roast or bbq. Sprinkle over cooked vegetables or a salad.