Thistle Be Good – serving suggestions and recipes

For dukkah, cous cous and risotto

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Thistle Be Good

Thistle Be Good

Thistle Be Good
Thistle Be Good


Thistle Be Good produces a range of dukkahs and dry spice marinades known as 'The Rub' as well as a delicious range of handmade, ready-to-cook risotto and couscous.

Jacqui Good established Thistle Be Good in 2001 in her home kitchen in McLaren Vale and focussed on using local ingredients in the dukkahs she created to sell in Hugh Hamilton's cellar door. Ten years later and production has increased significantly from the 12 tubs a week!

Here are some serving suggestions for some of Jacqui's delicious products:

Egyptian Dukkah

As a dip:  Take two small dip bowls. Put a few tablespoons of dukkah into one and a few tablespoons of good quality, fresh extra virgin olive oil in the other. In another larger bowl put some chunks of crusty bread.  Simply serve and dip your bread into the oil, then into the dukkah and pop into your mouth. This is very 'more-ish' and is great when served with pre-dinner drinks or at a picnic.

Liven up your meals: Simply sprinkle dukkah onto your salad, soup, potatoes, cauliflower cheese, couscous or rice to give it a whole new angle.

Dukkah encrusted chicken or fish: Take a chicken breast and cut into strips 2 inches wide. Lightly spray with olive oil. Take one tablespoon of your favourite dukkah and mix with two tablespoons of breadcrumbs in a small freezer/plastic bag. Drop the strips of chicken into the bag and give the bag a good shake. Now remove beautifully coated chicken, place on a lightly greased baking tray and cook for 12 mins either side at 180 degrees or alternatively cook on the hotplate of the barbie.

Dukkah and herb topping: Mix one part dukkah, one part freshly chopped herbs (parsley, coriander etc) and enough freshly squeezed lemon juice to make it stick together. Cook one side of your chicken, fish etc and turn over.  Place dukkah topping on top and continue to cook until done. This is so delicious and so easy.

Fruit crumble with dukkah: This is Jacqui's favourite dessert and is simply delicious. Either add 2 tablespoons of dukkah to your usual crumble recipe or use Jacqui's below which has been passed down from generations (the dukkah is her addition, obviously!)

  • 225g plain flour (use wholemeal if you wish)
  • 75g butter (at room temperature)
  • 75-100g soft brown sugar (you choose how sweet)
  • 2 tablespoons of Thistle Be Good dukkah
  • 900g fruit of your choice – apples, rhubarb, quince etc.

Place flour in large mixing bowl, then add butter and rub it into the flour lightly using your fingertips. When it looks crumbly and butter has been evenly rubbed, add the sugar and dukkah and mix well with flour/butter mixture (alternatively you can use a food processor.)

Now sprinkle the crumble mix over the fruit that you have put into an oven-proof dish. Place dish into pre-warmed oven 180 degree C and cook  for 30 to 40 minutes until the top is tinged with brown. (Serves 6)

Serve with a dollop of vanilla ice cream or pouring cream – yum!


Moroccan Couscous

  • Serve with slow cooked lamb shanks and oven roasted vegetables.
  • BBQ lamb fillet then cut into medallions and mix through couscous. Drizzle with olive oil and lemon juice. Serve with rocket and mixed green salad.
  • Cook bacon until crispy then crumble over top of couscous, along with chopped ripe tomato and dollop of sour cream with torn, fresh basil. Serve with pitta or yiros bread.


Wild Mushroom Risotto

  •  Serve with pan fried lamb cutlets and caramelised onions.
  •  Add thinly sliced chorizo and garnish with crumbled fetta cheese and rocket leaves.
  •  Add crispy fried pancetta or bacon and top with a poached egg.
  •  Slice cooked Italian sausages and cherry tomatoes and stir through cooked risotto.
  •  Simply add water and olive oil to this handmade, flavoursome mix of Arborio rice.



  • Fleurieu Peninsula (SA)
  • McLaren Vale (SA)
  • South Eastern Australia (SA)

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August 31st, 2011
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