Native Dukkah

Posted by Lorna Macchia on

After diving into the world of indigenous teas as we developed our Restore Australian Native Botanical Tea Blend, I was inspired to keep playing with some of the aromatic botanicals we have growing around us... and came up with this recipe for a Dukkah that is nutritious, simple to make and tastes good on just about everything!

We sourced many of our native ingredients from the lovely ladies at 'Playing With Fire Native Foods' who can be found at Mullumbimby markets every Friday morning, and also have an online store.


We use organic & biodynamic ingredients as well as wild foraged botanicals whenever available.

Makes around 2 cups Dukkah

  • 1/2 cup (80g) macadamias
  • 1 cup (150g) activated almonds
  • 2 tsp dried lemon myrtle leaves, ground
  • 1/2 tsp dried native mint or native thyme, ground
  • 2 tsp roast wattle-seeds, ground
  • 2 tsp pink lake salt
  • 1/2 tbsp dried saltbush leaves, ground
  • 2 tbsp dried bush tomatoes
  • 1/2 tsp pepper-berries, ground (optional)
  • 3/4 cup hemp seeds


  • Place nuts, lemon myrtle, mint, wattle-seeds, salt, saltbush, bush tomatoes & pepper-berries in food processor and pulse until nuts & bush tomatoes  are roughly chopped. 
  • Add hemp seeds and mix through.


  • Delicious on mashed avo on toast, scrambled eggs or mushrooms, curry and tagines.

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