This roasted dukkah is particularly good. Not spice dominant so I cut up chunks of salmon, halloumi and slices of a gentle choritzo, bung it all on a satay stick, roll it in the dukkah and cook it on the teppanyaki plate. Very nice.
This is amazing. We use it in our hangi pot for an authentic smokey flavour. Also spray it on cheese. It is not over powering but also a little goes a long way.