I had an interesting brunch after the gym today. Cindy had returned from Australia with a rather curious spice mix for bread and olive oils. It's called Dukkah (from Talinga Grove outside Melbourne) and has strong Middle Eastern flavours. I took one and a half rolls to dip them in olive oil and basalmic vinegar before dipping it into Dukkah. It has a very grainy crunch (conceivably from nuts) but there is definitley fennel and other fragrant herbs which makes this a winning dip.
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