Triple Cream Cheese served with Candied Hazelnut and Sesame Dukkah

Method

1. Toast the sesame seeds in a non-stick frypan until golden brown. Remove. Add the hazelnuts to the pan and toast until lightly browned. Place the hazelnuts in a cloth and rub off as much of the skin as possible.
2. Roughly chop the hazelnuts. Add the cinnamon to the frypan and cook until fragrant. Remove and combine with sesame seeds and chopped hazelnuts.
3. Arrange combined seeds, nuts and spices on a foil or baking paper lined tray.
4. Combine sugar and water in a saucepan over medium heat and stir, without boiling, until the sugar has dissolved. Bring to boil and boil rapidly until the syrup turns golden brown in colour. Pour quickly over spice mix. Cool and then process in the blender until lightly crushed.
5. Serve slices of triple cream cheese with candied hazelnut and sesame dukkah.