Australian Red Desert Dust Spice

Andy Anderson !


Want to know one of the best places to get good Aussie food? Well, Barcelona, Spain, of course. Well, at least it was in this particular instance.

In Barcelona… Covering a geek conference on the Internet last month… bored out of my skull…

Found a restaurant… brilliant chicken dish… talked to the chef… She took me into the kitchen and showed me this Australian spice recipe that is absolutely amazing. I’ve only tried it on chicken, but I can see this on fish, beef… possibly on a salad.

So, you ready… Let’s get into the kitchen.

pinch tips: How to Brown Chicken





5 Min


5 Min


No-Cook or Other


3 oz
flour, all purpose variety
1 tsp
ground turmeric
1 tsp
cumin seeds
1 tsp
fennel seeds
1 tsp
chilli powder
1 tsp
ground ginger
1 tsp
ground cinnamon
1 tsp
ground nutmeg

Directions Step-By-Step

Chef’s Note: Make sure that all your spices are nice and fresh. A fresh spice is a happy spice.
Take all the spices, and grind them, along with the flour, using a pestle and mortar, until they are dust. Hence the name: Australian Red Desert Dust.
Chef’s Note: Or you could always use a spice blender, coffee grinder, or high-powered blender, to accomplish the same task.
Chef's Tip: Place the ground spice into an airtight container, and use when needed. Keep out of strong light or extremes of temperature.
Chef’s Note: Here's an idea... Take some chicken thighs, (boneless/skin on) and coat in the spice dust, then place them in some hot oil and fry until crispy, finally place in a 350f (175c) oven until done, about another 10-12 minutes.
Experiment, have fun, enjoy.
Keep the faith, and keep cooking.

About this Recipe