Step 1

For the spritz, place sliced grapefruit and ice in a serving jug. Add Aperol, cranberry juice, soda water and sparkling wine. Stir gently to combine. Serve with extra grapefruit slices

Step 2

For the dip, place olive oil in a large frypan over high heat. Add the eschalot, garlic, chilli, tomato, peppers, macadamia and spices and cook, stirring occasionally, for 6-8 minutes until the liquid has reduced and slightly thickened

Step 3

Stir in the vinegar, breadcrumbs and oregano and cook, stirring, for 2-3 minutes until combined. Transfer to a food processor, season to taste and whiz until finely chopped and combined. Refrigerate until cooled completely.

Step 4

Transfer mixture to a serving dish, drizzle with extra olive oil and scatter with extra oregano and macadamia. Serve with corn chips and dukkah.