Saltbush Dukkah

By Indigiearth

$11.50

Dried Saltbush is a great addition to this tasty dukkah mix. Combined with macadamia and pepperleaf, the Indigiearth Saltbush Dukkah is a handy staple in the cupboard for entertaining or for everyday cooking with a touch of the Australian outback.

Salt Bush adapts to dry, salty soils. Traditionally the seeds were ground by Aboriginal people for a form of flour and made into a damper-style bread. The leaves are often used as a bed or wrap for meat or fish, in salads or as a leafy bed for grilled meat or vegetables.

Suggestions for use:

  • Serve with olive oil and bread platter
  • Crust meats such as Kangaroo fillet. Dip small fillet into oil, press into Saltbush Dukkha and cook in oven for approximately 20 minutes at 160 degrees. Cooking time will depend on your oven and how you prefer to eat meats
  • Crust salmon fillets
  • Sprinkle on salads
  • Sprinkle on potato salad

Size 50g

Ingredients: sesame seeds, Australian hazelnuts, Australian macadamia, Australian almonds, herbs & spices, saltbush, lemon myrtle, mountain pepper, native thyme

Indigiearth is an Award Winning, 100 percent Aboriginal owned and established business, with its headquarters in Mudgee - the heart of great wine country in Central West New South Wales. From the desert to the sea, Indigiearth source native Australian foods from Aboriginal communities who use traditional land management practices that respect the land.