• Roasted peanuts with shichimi spices and roasted nori (Petrina Tinslay)Source: Petrina Tinslay

 Shichimi (seven flavour chilli pepper) is a blend of 7 Japanese flavours and is often served alongside soups and rice dishes. Here we've used it on roasted peanuts that are sure to be as moreish as any beer nut out there! 






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Our recipe for these nuts was inspired by David's recent visit to Hartsyard restaurant in Newtown. The peanuts he ate had delicious morsels of crispy duck skin. But to make things easier for you at home we have made a few changes and we are sure you’ll love them just as much as he did.We have used a readymade spice mix available at good Asian grocers that specialise in Japanese groceries. We bought this one at Tokyo Mart in Northbridge, NSW. It is a combination of ground chilli, Sichuan pepper, roasted mandarin or orange peel, black and white sesame seeds, ginger, roasted nori and hemp (or poppy) seeds.


  • ¼ cup duck fat
  • 500 g raw peanuts, in the shell
  • 2 tbsp olive oil
  • 1 tbsp shichimi spice mix
  • 1 tbsp salt flakes
  • 1 sheet roasted nori, crumbled


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.


Level of heat medium

Makes 500 g

Preheat the oven to 180˚C (360˚F).

Place duck fat in a small sauce pan over a low heat until melted and hot.

Place the peanuts in a large bowl and toss through the duck fat, spread the nuts onto a large roasting pan and roast for 20–25 minutes.

Remove from the oven and toss through the olive oil, sprinkle over the shichimi spice mix, salt and nori, toss well.

Cool and store in an airtight container for up 1 month.


the food dept. fact
• Duck fat can be bought in a good deli or butcher and any leftovers can be used to make very tasty roast potatoes.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.