The Ultimate Aussie Breakfast

Serves 1-2
Time 30 minutes


1 cup macadamias
2 tsp vegemite
2 tbsp extra virgin olive oil
½ cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp chilli flakes


To Serve:
2 slices sourdough, toasted
1 tsp butter
1 tsp vegemite
½ avocado, thinly sliced
2 eggs, poached
Salt and pepper


Preheat oven to 160°C.

Place macadamias on a baking tray and roast for 10 minutes. Mix the vegemite the olive oil together in a small jug then drizzle over the macadamias and mix to coat evenly. Add the sesame seeds, coriander seeds, cumin seeds and chilli and mix well with your hands so everything is evenly distributed. Return to the oven for 5-10 minutes until slightly golden but not burnt.

Add the dukkah mix to a food processor and blitz until crumbly.

To serve, butter two slices of toasted sourdough with butter and vegemite and top with avocado and poached eggs. Season with salt and pepper, then scatter over a few spoonfuls of the dukkah.

Remaining dukkah can be stored in an airtight jar in the fridge for two weeks.