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Reinvents a typical Egyptian spice mixture, marrying ancient flavours of the Middle East with native Australian wattle seed, macadamia nut and zesty lemon myrtle for a fiercely invigorating fusion evocative of some bustling 'bush bazaar'.
Winner of three Bronze Medals, 2008, 2009 & 2011 Royal Easter Show Regional Food Category.
Usage Guidelines & Tips
- Traditionally eaten as a late afternoon snack together with fresh bread and olive oil.
- Devour with an ice-cold ale or lively Australian sparkling, as an exotic evening appetiser with an Arabian twist
- Pecan, wattle seed, hazelnut, macadamia, sesame seed, salt, lemon myrtle, and coriander