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Aunty Dales Macadamia Nut Dukkah

Aunty Dale's macadamia nut dukkah

A recipe from Aunty Dale Chapman, an Indigenous woman born in Dirranbandi in south west Queensland on Yuwaalaraay and Kooma tribal lands. Learn more at mydillybag.com.au


2 tablespoons sunflower seeds

2 cups macadamia nuts

1 tablespoon anise myrtle

3 tablespoons coriander seeds

3 tablespoons sesame seeds (white)

1 tablespoon cumin

1 tablespoon sweet paprika

2 tablespoons nigella seeds

11⁄2 teaspoons Aunty Dales Wild Salt and Pepper

1⁄4 teaspoon garlic powder

3 tablespoons macadamia nut oil

Gently roast the macadamia nuts and sunflower seeds in a pan, on a low heat until toasted. Set aside.

In the same pan, slowly roast the sesame seeds, coriander seeds and cumin seeds until toasted and aromatic.

Place macadamia, sunflower, sesame, coriander, cumin and anise myrtle into blender and pulse.
Do not over blend, leave chunky!

Add macadamia nut oil and garlic powder to the pan. Heat gently. Add all the other ingredients to the pan and heat gently. Alternatively you can leave it dry (no oil).

Leave to cool and keep stored in a glass jar.

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