If you want something more substantial, add feta cheese, olives and/or semi dried tomatoes to complement the macadamia flavour.

Flavour vegetables, grains or grilled mushrooms with Macadamia Pesto. Fresh and delicious.

SPREAD
Toast, sandwiches, pizzas, crackers, lavish bread, tomatoes, steak, chicken, fish or tofu.

DIP
Antipasto, dip and cheese platter served with warmed Turkish bread, vege sticks, crackers, biscuits, corn chips or rice snacks.

FINGER FOOD
Choose a fresh solid mushroom, remove stalk, fill mushroom with Macadamia Pesto and place on BBQ or under griller until warmed through and mushroom is soft but still holding its shape (if under griller - until browned off)

Cut vine ripened tomatoes into 1cm slices, top with a thin slice of bocconcini cheese (Italian cheese available through delis and Woolworths), garnish with a teaspoon of Macadamia Basil Pesto. (40 slices x 5g of pesto = 200g tub)

DUKKAH

DIPS
Dunk fresh crusty bread into Macadamia or extra virgin olive oil, press into Dukkah - enjoy with drinks.

Enjoy extra spiciness (very mild) with Chilli Thyme Dukkah. Mix with yoghurt and/or sour cream as a dip or sauce.Fantastic on cooked potatoes.

Enjoy these Middle Eastern flavours of roasted nuts, seeds and spices with the native Macadamia Nut Oil or an Australian infused olive oil (lemon myrtle, mountain pepper or bush blend).

SPREADS
Toast Lebanese bread brushed with oil and topped with Dukkah on the BBQ or under the grill. Cut into triangles to serve.

One of our favorites - spread dark rye bread or toast with quark or cream cheese and sprinkle Dukkah on top.

Spread lavish bread with different flavoured Dukkahs, infused oils and or alfalfa sprouts, grated carrot/cheese or lettuce, roll and cut on the diagonal.

DIPPING SAUCES
Blend together quality Greek yoghurt with a light sour cream (70/30 mix) divide mixture into 3 portions add a different flavour of Dukkah to each one to form a smooth runny consistency (can add a little water to achieve this). Suitable for dipping BBQ skewers into. This is also a good marinade for cubes of meat/tofu before stir frying.

RUBS
Rub Dukkah onto any type of meat, tofu, chicken or fish and BBQ, grill, pan fry or bake. An easy to add new flavours.

SEASONING
Dukkah is a great addition to salads, grated carrot, raw or steamed vegetables, free range eggs, soups, tofu, mince for burgers, rissoles, meat balls.

Add to curries. When sautéing the onions and garlic add the Dukkah and allow to cook for a minute until the aromas fill the air; add the meat or vegetables of your choice, coconut milk or tomatoes, season and serve. Easy, quick and yummy.

A local lady we know uses Chocolate Chilli Dukkah in her meat balls. After making the meat ball she opens them up and puts a teaspoon of Dukkah in the middle of the meat ball, she then closes it up and rolls them in Dukkah before BBQing or frying.

SOMETHING SWEET
Sprinkle Chocolate Chilli Dukkah onto good vanilla ice cream, yoghurt or use as a bread, doughnut, cake and muffin ingredient or decorative finish.

CHAI TEA
In a pot add 3 tablespoons of Chai Tea to approximately 1 litre of rain or filtered water. Heat the brew gently without stirring until it begins to boil. Upon boiling add 500ml of soy or cows milk (alternatively you can leave the milk out and add more water). Let it come to the boil and remove for heat when the brew starts to rise. Strain and sweeten with Iron Pot Honey. Makes about 4 mugs - this Chai can be brewed for a second and third time by simply adding more water and milk and brining to the boil. (100g = 20-30 cups)