Smoked Macadamia Dukkah


Locally souced Macadamia’s are carefully smoked over manuka for 16 hours before being roasted. Crushed and blended with a combination of roasted seeds and spices resulting in a flavour-packed sprinkle of crust.
Whilst dukkah has been around for a long time, it’s still as popular as ever. Not only can you use this mix alongside some olive oil and freshly wood-fired bread or sprinkle it over a garden salad. It’s also a fantastic crust for fish, salmon in particular or coating over chickens freshly carved from the oven.

What sets this dukkah aside from many others is the smoking and roasting of the macadamia nuts as it gives the dukkah is a very unique flavour with the slightest hint of smoke in the background.

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