75g unsalted macadamias, roasted
50g sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon ground mountain pepper berry
½ teaspoon salt flakes
¼ teaspoon dried chilli flakes (optional)
Place the macadamias in the bowl of a food processor and process until almost ground. Take care not to blend too much or it can become gluggy. There will be some bigger pieces and some powder, which is normal. Place into a large bowl.
Heat a large frying pan over a medium heat and dry roast the sesame seeds until golden and aromatic. Add to the bowl of macadamias.
Place the coriander seeds and cumin seeds in a frying pan over medium heat, stirring frequently for 1-2 minutes until the spices are aromatic and begin to pop. Transfer to a mortar and pestle and pound until finely crushed.
Add the crushed spices, pepper berry, salt and chilli flakes (if using) to the macadamia mix and combine well. Serve with crusty bread and macadamia oil.
TIP: macadamia dukkah can be stored in an airtight container for up to 1 week. You can also use it sprinkled over salads, to coat fish or chicken or added to your favourite stuffing.