This Egyptian spice blend is surely a gift from the Gods. Dukkah - meaning to pound - is a crushed mixture of sesame, cumin, coriander, almonds, seeds and salt and pepper (Although exact recipes can range from mild to wild).

Dukkah is incredibly versatile, whether used traditionally with bread and oil, folded into hummus or as an aromatic crusting on a lamb chop. Hungry yet?

We love dukkah and we especially love Josh & Sue’s handmade Egyptian Dukkah - Which is why we’ve teamed up with them this month and added it to our wine boxes!


Family-owned and operated, Josh&Sue, offer a selection of high quality locally-produced gourmet food products, lovingly created in Daylesford, regional Victoria.

Sue launched the company in 2013 wanting to share her love of good quality food; this passion only increased when her son Josh was diagnosed as gluten intolerant. Because Josh couldn't eat just anything, the family started to look harder into what they were putting into their bodies so it’s no coincidence that all of their products are all natural, gluten free and mostly vegan.

It really is a family affair with mum and dad duo Sue and Brent running the business and Josh helping out when he can - taking photos and lending a hand with the online side of things.

Did you get your hands on some dukkah this month? If so, why not try a Lamb and Dukkah Pizza! See the recipe below:

Lamb and Dukkah Pizza

What you'll need:

1 1/2 Table Spoon of olive oil
1 Large red onion, thinly sliced
1 Red capsicum, thinly sliced
1 Pizza base (or you can make your own if you’re fancy)
200g Mozzarella
100g Crumbed feta
500g Lamb backstaps
60g rocket and baby spinach
1 Lemon
Greek-style Yoghurt

Serves 2-4
Time: 20 minutes



Pour in 1 tablespoon of olive oil in a non-stick frying pan over low to medium heat. Add the sliced onion and stir for 5 minutes or until soft. Add capsicum and stir for another five minutes or until they soften. Season to taste.


While that's cooking away, preheat your oven to 220C


Place pizza base on preheated trays. Top with onion mixture, mozzarella and feta. Bake until cheese melts and the base is crisp.


Drizzle lamb with remaining oil and season to taste.


Heat a non-stick frying pan over medium-high heat. Place lamb on pan and Cook for 3 minutes each side for medium or until cooked to your liking. Sprinkle with 2 teaspoons of Josh&Sue’s Egyptian Dukkah. Rest for 3 minutes. Thinly slice.


Top pizzas with lamb and sprinkle with the remaining dukkah. Top with rocket and spinach leaves, add a squeeze of lemon and a few dollops of Greek-style yoghurt.


Pair with a Pas Des Roche Cotes Du Rhone


Have a good time.

Now that your taste buds are watering why not try our palate profile quiz below and we'll tell you the top wines that match your personal sense of taste? Click here: to take our Wine Palate Quiz and match your personal tastes to the three bottles we think you'll love most.