Macadamia Dukkah Recipe

Macadamia Dukkah, Corn and Capsicum Recipe

Macadamia Dukkah Recipe

Are peppers and corn a favourite at home? They are in our household. I had thawed some sausages and found that my fridge was virtually empty minus a couple of peppers and fresh corn. We love to eat in our household and I wanted to turn these veggies into a more wholesome dish. That’s where the Macadamia Nut Dukkah came into the picture and voila, I came up with this dish, which is now a favourite at home. Friends and family here and abroad loving making it. Enjoy!

Did you know?

Corn is classified as a fruit, vegetable and grain. It originates from Mexico and comes in many different colours. Now to capsicums and peppers. Bell peppers are high in vitamin C and assist the body in absorbing iron. The mini sweet-type peppers are as the name suggests: sweeter, small in size, yet long and come in a range of colours (yellow, red, orange).

Corn and Capsicum Recipe
Corn and Capsicum Recipe


  • 1 – 2 red capsicums or 3-4 mini sweet peppers*
  • 3 fresh corn cobs or large can of corn kernels
  • 1 – 2 tbsp Macadamia Dukkah
  • Enough Olive Oil to cover pan
  • 1 – 2 cloves of garlic
  • Salt (as preferred)

* Depending on size and preference + I like to use a mixture of yellow, red and orange mini peppers. Red and yellow bell capsicums are equally delicious.


  1. Dice capsicums or peppers to small pieces
  2. Boil corn and then cut corn off the cob (if using fresh corn)
  3. Heat oil, then add garlic and capsicums or peppers – cook until colour changes
  4. Add corn into the pan and stir until thoroughly mixed
  5. Add salt to taste and last of all sprinkle in Macadamia Dukkah
  6. Plate up and enjoy!

Note: sometimes the peppers dominate more than the corn, and the other way round. Which you can see in the images here.

Macadamia Dukkah Recipe
Let us know if you’ve tried making our Corn and Capsicum recipe and be sure to tag us in your photos!

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