I add a little sugar to my dukkah, as I think it helps bring out the flavour of all the other spices. It's a great way to add taste and texture to dishes - like carrots, their tops, honey and smoked yoghurt - and I love it.

1 cup





Skill level

Average: 3.7 (15 votes)


  • 100 g (⅔ cup) hazelnuts
  • 2 tsp white peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp sesame seeds
  • 2 tsp ground cumin seeds
  • 1½ tbsp salt flakes
  • 1 tbsp unrefined soft brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180ºC. Put the hazelnuts on a baking tray and roast for 5–10 minutes. While they’re still warm, place them in a tea towel and rub off the skins. Set aside. 

Put a frying pan over a low heat. Add the peppercorns and coriander seeds and allow to toast gently, shaking the pan all the time, until you see some smoke or steam rising from the spices. Quickly tip them into a bowl to cool them, so they don’t get a chance to burn. 

Now lightly toast the sesame seeds and cumin seeds separately, shaking the pan constantly, and tipping them into a separate bowl to the peppercorn mixture. 

Using a mortar and pestle, grind the hazelnut to break them up. Add the peppercorn mixture and grind to a milled pepper consistency. Now add the toasted sesame seeds, cumin seeds, salt and sugar, mixing well.

The dukkah will keep in an airtight container in a cool dark spot for several months.


This is an edited extract from Mr Wilkinson’s Simply Dressed Salads by Matt Wilkinson, published by Hardie Grant (RRP $49.95), available in stores nationally.