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’.

Traditionally eaten as a late afternoon snack together with fresh bread and olive oil, devour yellow with an ice-cold ale or lively Australian sparkling, as an exotic evening appetiser with an Arabian twist.

Winner of three Bronze Medals, 2008, 2009 & 2011 Royal Easter Show Regional Food Category.

Simply dunk fresh bread in premium olive oil then dip into dry yellow.