What the Farmers Say Talking to the Farmers from the Sydney Basin, Figs are now in season. Depending on the weather they should be around for the next 6 to 8 weeks. Figs will absorb the rain very quickly and split, but the flavour and size are very good at the moment. A ripe fig should hold its shape but be soft to touch. The Black Genoa fig with its purplish skin and red flesh is a great fig to eat fresh.
A simple idea for a salad with fig is to whisk 2 big spoons of fresh goats curd with a spoon each of soy sauce, mirin (or sweet wine) & Olive oil. Season with a little fine grated garlic, ginger & cracked pepper. Use this dressing to dress some blanched greens like asparagus & choy sum. Serve with fresh fig cut into wedges.
For a simple dessert, place 2 spoons of sugar into a little oven proof pan and lightly caramelise. Cut the fig into half and place cut side down into the caramel. Add a dash of mascato (sweet wine) and bake for 5 minutes at 190oC. Serve with your favourite vanilla ice cream or double cream.
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