Callum visited the beautiful Pendleton Olive Estate on the Limestone Coast, and found it was the perfect setting to make a very easy dish! He’s demonstrating a dukkah recipe where you can actually taste the extra virgin olive oil. Watch the video above to see how he does it.
1/3 cup roasted almonds
2 tablespoons sesame seeds
2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 tablespoons cumin seeds
2 teaspoons paprika or smoked paprika
Heat a frying pan over medium-high heat.
Add almonds, sesame seeds, coriander seeds, fennel seeds and cumin seeds.
Toast until lightly golden and fragrant.
Add paprika and then tip into a small food processor or mortar and pestle and crush to a coarsely ground dukkah.
Serve with sourdough bread and extra virgin olive oil.