Simple Dinners 01 / Peach & Prosciutto Salad

First up, apologies to those who came here today looking for a sugar rush and got a salad, but I’d like to welcome you to a brand new monthly column called Simple Dinners! As much as I love cooking, often the last thing I want to do when I get home from work is cook something elaborate and time consuming - I know you're with me there! We all need to eat dinner as well as dessert after all, so in this column I will be experimenting with quick, easy and seasonal lunch and dinner recipes.

This season’s peaches have been fabulous, and this is a great way to show them off! I first made this salad a couple of months ago, and have made it several times since because I loved it so much. All of the elements complement each other - the sweet peach, salty prosciutto, peppery rocket and creamy bocconcini come together beautifully. Add a good glug of quality balsamic vinegar and some cracked black pepper to finish.

This salad makes a beautiful summery light meal or side dish, perfect for a hot day as it doesn't involve any cooking, just some assembling. It's gluten and grain free, low carb, and can easily become a more substantial meal by adding in some more protein such as cooked chicken, pork or fish.

And to keep it interesting, here are a few ways to mix it up!

• Replace the peaches with nectarines, fresh figs or ripe pears
• Grill the peaches on a BBQ or char-grill pan for a few minutes on each side
• Replace the prosciutto with pancetta or bacon
• Swap out the Bocconcini for other cheeses such as crumbled feta or goats cheese
• If you don't like rocket, try baby spinach or other mixed lettuce leaves
• Top with some shaved parmesan
• Turn into a main meal by adding some cooked chicken, pork or fish

Blueberry Cobbler with Lemon Curd Ice Cream

Consider this recipe a farewell to this summer's berry season, a final hurrah if you will. I can't believe February (and summer) are almost over already, this year is already flying by! Berries are making way for stone fruit, figs and grapes, and soon we'll be seeing new season autumn fruit like pears and apples. While I can't play favourites with summer fruit (I love it all), blueberries are right up there, and a cobbler is a delicious way to serve them.

Unfussy, perfect for a crowd, with just a few simple accompaniments and a baked top that is half way between an American style biscuit and a cake. I really meant it when I said I'd be happy to only bake these kinds of fruit/pastry desserts for the rest of time!! But of course, this recipe can be adapted to almost any fruit. Nectarines or peaches would be quite lovely here too I think.



This recipe comes courtesy of The Bucket List on Sydney's famous Bondi beach via February's issue of Gourmet Traveller. As soon as I saw it, I knew I had to make it! The clam bake story was beautifully photographed and actually made me wish I liked clams... Anyone who knows me, knows about my aversion to oysters, mussels and clams. And as someone who used to dislike all seafood I've come a long way in the last 5 years, but I can't imagine ever enjoying eating an oyster!!

I scaled the recipe back as I only had two punnets of blueberries in the fridge, but kept roughly the same quantity of booze and vanilla. I was intrigued when I saw dark rum in the mixture as I'd never thought to pair it with blueberries, but it was really delicious.



Something else that goes wonderfully with blueberries is lemon, and this seemed like the perfect opportunity to try out the lemon curd ice cream recipe that had been floating around in my head. I truly love that my favourite no churn ice cream can be adapted soooo many different ways, and I'm not sure I'll ever be able to go back to making proper custard based ice cream!


I hope you have all enjoyed the summer as much as I have, and can make the most of the late season fruits in a recipe like this one soon!

Raspberry Ricotta Doughnuts

Ahhh Valentine’s Day. Since I can remember, I have not been a fan of the nauseating commercialism that surrounds the 14th of February. I'm fairly certain I’ve never posted anything heart-shaped on this blog! The boy and I have never even been on the same side of the country to actually spend it together. Showing love to your partner and friends on just one day of the year is, frankly, not good enough. As I’ve said before, I think it's the small thoughtful gestures shown on a regular basis that are truly appreciated.

So there will be no bouquets of roses around here on Thursday. But a bouquet of doughnuts? Well that's different! I can almost guarantee your Valentine (or your friends) will love a homemade gift, and these ricotta doughnuts are perfect.



They're easy to make, but super cute and delicious - just mix everything all in one bowl - no rising, rolling or proving here! The recipe came from fellow blogger Lara Ferroni's great book, and has made some of the lightest and fluffiest doughnuts to have ever come out of my kitchen.

I experimented with fresh raspberry in these doughnuts as an alternative to jam and I think it worked really well. I served them with a simple dusting of icing sugar but if you want to get even more fancy, try a honey and rosewater glaze or serve with white or dark chocolate dipping sauce to turn this into a decadent and romantic dessert.

Are you guys on Vine? I gave it a try for the first time when making these doughnuts. It was fun and I was quite pleased with the results, so behold, a little video for you as well! Click here to see it, and feel free to follow for more mini videos in future too.

I'm interested to know, what are your thoughts on VDay? Let me know in the comments!

Passionfruit S'mores + 13 Ways with Passionfruit

13 Ways with... Passionfruit

It has been quite a while but I thought it was about time that I bought this monthly column back, because I always loved putting it together. Choosing one ingredient and finding so many different ways to use it was really inspiring and I have discovered so many great new blogs in the process! So I'm back this month with Passionfruit, which are in season here at the moment. I scored 7 for $2 at the market, what a bargain!

I've got a great recipe for you today plus a bunch of other fantastic ones too, so keep reading! I hope this inspires you to make at least one of these awesome looking desserts.

Drink it...

Picture Credits: My Kitchen Antics & Donna Hay

1. I love the sound of this totally unique Passionfruit Mojito with an Indian Twist from My Kitchen Antics. I mean passionfruit with salt and green chilli, heaps of lime and mint sounds like such an interesting combination in a drink! Also scroll down in this post to find another delicious sounding Passionfruit Iced Tea.

2. This pretty and refreshing Passionfruit Cordial comes courtesy of Donna Hay. Actually I remember this recipe in one of the very first issues that I ever bought! If it was me though, I’d add a smidgen of vodka or rum to turn this into a delicious and summery cocktail. Yum!

Chill it...

Picture Credits: Un Dejeuner de Soleil & Gourmet Traveller

3. Nutella is one of my favourite things on the planet, which is why I am drawn to this Creamy Chocolate Spread with Passionfruit from Un Dejeuner Se Soleil. Doesn't it look incredible! I think it would be delicious slathered over a warm baguette. Note, the recipe is in French.

4. This Passionfruit Coconut Creme Caramels with Lychee Granita from Gourmet Traveller magazine sounds deliciously tropical, and would be perfect for a casual summer dinner party. I love the idea of Passionfruit together with lychee too - yum!


Picture Credits: Inspiring the Everyday & Gizzi Erskine

5. Passionfruit and coconut are beautiful in desserts together, and this Coconut Mousse with Passionfruit and Cherries from Inspiring the Everyday looks so delicious, especially with the addition of Rainier cherries too. Perfect for right now.

6. I've been loving Eton Mess this summer, and it seems Sydney does too as it's been popping up on quite a few restaurants' dessert menus this year. It's such a simple but delicious dessert that usually involves berries, but I love the sound of this Eton Mess with Passionfruit, Lemon Curd & Raspberries from Gizzi Erskine. It's definitely going on my list of things to make!


Picture Credits: Raspberri Cupcakes & Citrus and Candy

7. This incredible Passionfruit & Lemon Trifle with Macarons is a 7 layer beauty by my gorgeous friend Steph from Raspberri Cupcakes. Passion Pop mousse, lemon cake, lemon and passionfruit curd, Passiona jelly, passionfruit and chocolate macarons, whipped cream with fresh passionfruit and mini meringues on top - um YES! What an absolutely stunning dessert.

8. Another fabulous recipe from one of my good friends, this Baked Alaska with French Earl Grey Icecream and Passionfruit from Citrus and Candy is right up my alley. I've made the ice cream before and loved it, so I can only imagine how good it would be in this beautiful Baked Alaska.

Bake it...

Picture Credits: Spicy Icecream & Athena Plichta

9. These Passionfruit Cheesecake Brownies from my archives is actually one of my all-time favourite recipes. The fudgy brownie is the perfect match to the creamy cheesecake and sweet tang of the Passionfruit. I hope you'll give this very easy recipe a try soon!

10. This Lemon Cake with Passionfruit Syrup from Athena Plichta sounds incredible, but I also love the photos on this beautiful blog!


Picture Credits: Spicy Icecream & Some Cappuccino with Cake

11. This Passionfruit Vanilla Slice is one of my Mum's favourites and something that she regularly requests me to make. With passionfruit in the custard and the the glaze, this is a lovely dessert. I remember how all the Passionfruit made my kitchen smell incredible for hours.

12. My favourite macaron flavour on the planet is Passionfruit and Milk Chocolate, and these specimens from Some Cappuccino with Cake look beautiful. I'm still not a very confident macaron baker, but one day I'll give this flavour a try! If you aren't yet converted to the Passionfruit/Chocolate combination, you've got to try this macaron flavour!



13. And today's recipe is one I'm quite thrilled to share today. The idea for Passionfruit S'mores has been floating around in my head for a while, and I was so pleased with how it turned out. Using homemade Graham crackers and homemade Passionfruit marshmallows, plus squares of Lindt Dark Chocolate with sea salt, I can now understand why S'mores are so popular! Gooey, sticky, messy and delicious.

I say this every time, but making marshmallows from scratch is not as tricky as you might think and the result is totally worth it. I'll never buy store bought marshmallows ever again! I absolutely loved the addition of passionfruit in them!

Lamington Ice Cream Pops

Australia Day is one of my favourite holidays. It's by far the most relaxed, a great excuse to spend time with friends over a few beers and fire up the BBQ. I also like showcasing some classic Australian dishes here on my blog, with one of my favourite (obviously) being the Lamington. Last year I recreated it in doughnut form, which was awesome, but this year I wanted to turn it into ice cream. Chocolate and coconut are two things that work together so well, so I had high hopes for these little ice cream pops.

While they aren't the prettiest dessert I've ever made, I still loved them. They were better than a Magnum ice cream. I used my favourite no churn ice cream recipe, which has to be the easiest in the world. Using only a handful of ingredients you can create a delicious and super creamy ice cream without a fancy ice cream maker that can be adapted in any way you can think of. Can't get much better than that!



I used high quality chocolate both in the ice cream itself and for the coating and then rolled it in coconut chips for extra crunch. However if coconut chips aren't available where you live, some toasted shredded coconut would also be delicious. You could also swap the chocolate ice cream for vanilla or coconut, or even strawberry if you prefer! Unfortunately the coating wasn't quite as even as I would have liked, so if anyone has any suggestions as to how to do this better next time, I'm all ears!

These pops can be made well in advance and kept in the freezer and I think would be the perfect sweet ending for any Australia Day celebrations you've got planned this long weekend!

For more Australian dishes, click here

Peach Melba Panna Cotta

With Australia Day coming up next weekend, I thought I'd start the celebrations early with a cute new take on an Aussie dessert. Simple and unfussy but beautiful and summery, I think these would be the perfect sweet ending to a long weekend picnic or backyard BBQ!

The Peach Melba was created in the late 1800's at a dinner party to honour singer Australian singer Nellie Melba and has since become a classic dessert. Typically containing peaches, raspberry sauce and vanilla ice cream, I wanted to use these flavours (two of my absolute favourite summer fruits!) in a pretty panna cotta.

I started with a classic vanilla bean panna cotta, the perfect blank slate for any number of other flavours. The top layer is a sunny peach jelly that I again kept quite simple with just a little lime juice and honey to allow the flavour of the peaches to really shine. You may need to add more or less sweetness depending on how ripe your peaches are. On top, just a few raspberries for a slightly tart contrast to the sweet and creamy dessert. When you get a little bit of everything in the one spoonful, it's delicious.



I thought the jars were a nice way to display this pretty dessert, and you can just put on the lids to make them perfectly portable for your picnic. Of course you could also make these in ramekins and turn them out onto a serving plate for a more elegant presentation. If you do this I'd reverse the order of the recipe below so your peach jelly layer is made first and is on the top when unmoulded.

I know I posted a peach recipe last week, but they are just fantastic at the moment and I want to make the most of them while their short season lasts! If you feel the same as I do, check out this post with lots more great ways to use peaches from the archives and also some of my favourite blogs. Hopefully if time permits, I'll be back later in the week with another great Aussie recipe!

Hazelnut Frangipane Tart with Semillon Vanilla Peaches

And just like that, we are almost halfway through January, and halfway through summer too. If you’ve been reading this blog for a while, you’ll know I can’t get enough summer stone fruit! As much as I love yellow peaches, nectarines and plums, I had never given much thought to baking with white peaches before. But I love their light, floral taste and they are in season right now.


Over the weekend I wanted to experiment with a new tart crust recipe, based on Matt Moran's chocolate pastry that has never failed me. I hate it when pastry shrinks in the oven, but this recipe uses eggs to bind it together instead of water and eliminates that, so I wanted to see if a plain sweet version would work based on the same method. I'm happy to report that it did, and while its not as delicate and buttery as some other pastry recipes, it seems to be a little more reliable, easy to roll out, and it freezes really well too (this recipe made enough for two large tarts and a few smaller ones).

And so with the tart crust a success, I needed a delicious filling to go inside! Inspired by a beautiful dessert that my friend Karen made last summer, I decided to use hazelnuts, Frangelico and lots of vanilla in the frangipane mixture (because I had run out of almonds, oops) and it was so lovely.


And on top, some of the beautiful white peaches I had bought a few days earlier, cooked gently in a syrup made from dessert wine, honey and vanilla bean, just perfect. I used a lovely Cane Cut Semillon from Vasse Felix that has been one of my favourites since our lunch at the vineyard a few years ago that was a lovely match for the peaches. And if stone fruit isn't in season where you live, I think this would also be beautiful with apples or pears!

It was so nice to be pottering around in the kitchen again after all the craziness in the last few weeks. I'm so inspired by all the great produce around at the moment so I can't wait to share some more summery recipes with you before the season is over! But it has me curious, what is your favourite summer fruit? xx

Berry and Moscato Trifles

It's that time of year again. Hard to believe right? Is it just me or has this year flown by faster than ever?! But Christmas is just around the corner and I'm really looking forward to it, for a change. I'll be over in Perth with the boy's family for the first time, hopefully enjoying a proper hot Aussie Christmas! But I have a few neat Christmas recipes to share with you before then...

I was never a fan of heavy, overly boozy trifles made with packet jelly and poor quality custard, but seeing some beautiful and modern spins on this classic Christmas dish in recent years has changed my mind completely. I actually have a whole bunch of other ideas of trifles to make in the near future, so colour me obsessed (and stay tuned, it's gonna be awesome).

I first made this recipe for last year's family Christmas lunch in a massive trifle bowl, and I was surprised that after a huge lunch and with several other dessert choices, it was completely demolished! Quite a few people asked me for the recipe so I knew I would have to make it again this year - but this time I decided to halve the recipe and make individual servings as a practice run for Steve's much smaller family!



There are a few different elements to this dessert, but it comes together more quickly than you'd think. The cranberry and moscato jelly and the vanilla bean custard can be made in advance, and the whole thing can be assembled the day before (or even a few hours before) you plan to serve it. This time around I used a store-bought sponge cake and cherry jam which saved me a lot of time, however homemade would taste even better!

I just love this summery, festive combination of flavours, but feel free to play around with it. Champagne would be a lovely substitute for Moscato in the jelly, any kind of berry jam or even rhubarb would work well, and a hint of passionfruit in the custard would be delicious too. This recipe can also be easily scaled up and served in a large glass bowl to feed a bigger crowd. Stay tuned for more Christmassy recipes coming up soon!



For more Christmas recipes click here

Berry Buttermilk Cupcakes

It’s been a less than awesome week, but I hate to come here and complain. So instead, I’m going to make a list of all the things that have been making me happy lately and hopefully that will make me feel a little better!

• jacaranda trees in bloom everywhere • green juice • a new rooftop BBQ (more on this soon) • fluffy hotel robes • chocolate covered almonds • mojitos • finding time to read • morning walks • philosophy's birthday cake lip gloss • pinning apartment decorating ideas • our travel bucket list • old playlists that are still awesome • seeing summer stone fruit starting to appear at the market • I'm uncharacteristically excited about Christmas this year • cocktails in jugs • new cookbooks • discovering a lovely little homewares shop in Mornington • homemade pizza • the pierces • turquoise nail polish • strawberries • blueberries • raspberries!


I don't bake cupcakes nearly enough these days, but I still love how easy and delicious they are, not to mention how quickly they disappear whenever I do make them! The summer berries have been fabulous so far this spring and I had to show them off in a fruity little cake. Buttermilk is my secret weapon when it comes to cakes these days, I will not make a chocolate cake without it! If you're after a moist, fluffy, vanillary cake, this is it. A whole tablespoon of vanilla extract might sound like a lot, but it's the perfect amount for these cakes.

Cream cheese icing is still my favourite, so I may be biased but I think it was a perfect match to the cake and the berries inside and on top. Here's hoping things start to get a little less crazy soon, but in the meantime, cupcakes help! Hope everyone has a sweet weekend xx

PS: all of you should go over to Raspberri Cupcakes and wish Steph a happy birthday today!! :)

Cake Batter Ice Cream Sandwiches, and a Guest Post

Hello hello. Just a quick note from me today, as I'm guest posting over at my gorgeous friend Steph's blog Raspberri Cupcakes while she is off in Europe on her honeymoon! We're actually going to be in Kuala Lumpur at the same time next week, totally by coincidence - how crazy is that! So I'm looking forward to catching up with her then over many iced teh tariks :)


But, lets talk about this recipe for just a second. Ice cream sandwiches have been popping up on restaurant menus all over Sydney this year and I wanted to put my own spin on the now infamous dessert. Cake batter flavoured ice cream fit the bill perfectly as it’s delicious, sort of unusual – and perfect with sprinkles! And of course, you know how much Steph loves sprinkles!

You wouldn't believe how easy this ice cream is to make. There’s no ice cream maker required, no custard to make, no eggs to separate, minimal washing up, and it still turns out to be super creamy. I also loved the brownie 'sandwich' that was the perfect texture - half way between a cake and a biscuit. I'll definitely be making these again soon.

Click here to read the full post and recipe.

Cherry & Pimm's Pie

I look forward to cherry season every year. It's a short but sweet couple of months where I quite literally gorge on them at every opportunity. Our cherry season is still quite a way off, but the imported cherries from the USA have been delicious, abundant and downright cheap this year, and I couldn't help but turn a few into a lovely pie. I know they have travelled an awfully long way and I should be cooking seasonally, but this cherry addict kinda doesn't care. I also tried blushing pink Rainier cherries for the first time this year and loved their sweet flavour, although they didn't make it into the pie as we I ate them all first!


It was actually a stunning winter's day on Sunday when I made these pies, warmer outside than in the house so we opened up the windows and let that almost-warm breeze flow through. A nice reminder that spring is on its way. My thought process while I was rolling out the pastry went a little like this...

Is 11am too early for Pimm's? It's perfect weather for it. I should make another recipe with Pimm's one of these days. Those Pimm's and Pomegranate Macarons we had in Melbourne were amazing. My kitchen is covered in cherry juice, it looks like a crime scene. Really must buy a cherry pitter. I wonder if Pimm's would go with cherries. I could muddle a few in a glass... I could put Pimm's in the pie filling!! DING DING!!


Unfortunately the taste ended up being quite subtle for this Pimm's fan, so I've amended the recipe below to hopefully give a stronger Pimm's taste in the finished product. But Pimm's or no Pimms, the pies are delicious warm or cold with a big scoop of ice cream on top. I wish I had some chocolate coated popping candy to sprinkle on top like the one at Gazebo!

Have a lovely week everyone! xo

Key Lime Pie with Homemade Graham Cracker Crust

I’ve had a long-standing fascination with Key Lime Pie, since the very first time I saw it in a recipe magazine when I was young. But I had never tried it, let alone baked it until now! I always thought of it as the cousin of the Lemon Meringue Pie, which was one of my childhood favourite desserts.

The recipe originated in Florida during the 19th century, where you can find key limes, which smaller and a little more tart than regular limes. Floridians are serious about their famous dish, in 1965 even calling for a fine to be put into place for anyone advertising Key Lime Pie that was not made with key limes! Unfortunately key limes (or even bottled key lime juice) are almost impossible to find here in Australia, so I had to use regular limes. Just don’t tell anyone!


Surprisingly, I learned that the recipe has hardly changed since its invention. Before refrigeration, condensed milk in cans could be stored much more easily than fresh cream or milk. And with limes in abundance, it’s likely that fishermen combined the condensed milk and eggs from their supplies to create what then became one of America’s most famous desserts.

I used homemade Graham crackers, which were then pulverised into crumbs for my crust, and the recipe from Pepe’s Café in Key West (via Bon Appetit) for the filling. The addition of whipped egg whites gave the pie a lighter texture, in fact it was almost like cheesecake. But boy was it sweet. Next time I’d add a little finely grated lime zest to the filling along with the juice for a little more tang. I topped my pie with a dollop of lightly sweetened whipped cream and a handful of Coconut Chips, my new favourite snack.

So tell me, what is your favourite American dessert?

Boozy Lemonade

Friends, it’s been a lonnnng week. Work has been rather hectic, I can feel the beginnings of a cold starting to sap my energy, and let’s not even start on the weather Sydney’s been having! But you know what they say, when life gives you lemons, make lemonade. But some weeks are so trying that lemonade isn’t enough, so I boozed it up. It is Friday, afterall.

The inspiration for this recipe actually came from a bar called Fringe in Paddington that I used to frequent almost every Thursday night after work with my cousin. We’d order pizzas and jugs of the Lynchberg Lemonade, which was everything you’d want lemonade to be – super refreshing, sweet, and deceptively boozy. Until that sad day, when it was taken off the menu, and the cocktail jugs that replaced it were never quite as good.



I recently set about recreating it from memory, and I was pretty happy with how it turned out! Feel free to play around with the ratios of ingredients, and make it as boozy or sweet as you like. I think this would also be great for any BBQ’s or garden parties you may be planning before summer slips away entirely.

Have a lovely weekend, guys! I’ll see you back here with another tasty recipe on Monday!



Boozy Lemonade
Inspired by the Lynchberg Lemonade at The Fringe Bar in Paddington
Makes 2L

• 3 lemons, juiced
• 2 or 3 shots vodka
• 2 or 3 shots whisky (I used Jack Daniels)
• 1 shot Cointreau
• Sugar syrup, to taste (recipe here)
• Ice, lemonade and lemon slices, to serve

Pour lemon juice, vodka, whisky, Cointreau and sugar syrupinto a 2 litre jug and give a little stir with a long spoon. Add ice, lemonade and lemon slices. Taste for sweetness and add more sugar if desired. Serve immediately.

PS, thanks Steph for my lovely vintage citrus juicer!

Rum & Ginger Flan with Caramelised Figs + 13 Ways with Figs!

I would be in a world of trouble if someone asked me to name my favourite fruit. Could I do a top 10 perhaps? Don't tell the peaches and the strawberries but figs are right up there. I look forward to fig season every year, and I love that they go so well in both sweet and savoury recipes. So this month I thought I would share 13 interesting ways to use figs while their short season lasts!



Picture Credits: The Kitchn & The Party Dress

1. The Old Fashioned has made a comeback in recent times, thanks in part to shows like Mad Men. I love the sound of this version with figs from The Kitchn. It looks like the perfect drink for autumn!

2. This fancy Fizzy Fig Cocktail from The Party Dress is about as festive as you can get, not to mention that it's absolutely beautiful! Plus I lovelovelove the idea of homemade flavoured sugar cubes. Imagine all the flavour possibilities! Plus they would make lovely little gifts for your foodie friends.


Picture Credits: Eat Boutique & Donna Hay

3. I've recently been interested in infusing my own vodka but ive been a little intimidated by the whole process. This Fig and Vanilla Vodka from Eat Boutique shows how easy peasy it can be. And just think of all the delicious ways you could use your fig-infused vodka! Mmmm...

4. An oldie but a goodie, I remember when I first saw the recipe for this Fig Martini in Donna Hay magazine and thought it sounded so grown up and sophisticated. I’m looking forward to impressing the girls with this one at our next lunch.

Picture Credits: Bakers Royale & Inspiring The Everyday

5. This list wouldn’t be complete without some kind of boozed up iced treat, and thse Fig and Port Popsicles from Bakers Royale are just beautiful. That colour is so striking and I bet they would taste absolutely delicious!

6. Another classy and stylish dessert is this Coconut Panna Cotta with Fig Syrup from Inspring the Everyday (a blog that I discovered recently but have fallen in love with!) that would be perfect for your next dinner party! I love the sound of a dairy-free coconut panna cotta for delicious twist on such a classic dessert.

Picture Credits: Tartelette & Spicy Icecream

7. Tartelette does it again with a gorgeous French dessert, Gateau au Riz, or a baked rice pudding studded with figs. It looks absolutely delicious, and this is definitely a recipe I want to try very soon.

8. One of the easiest and most delicious things you could do with figs is a Galette. No fiddly pie crusts here! This Honeyed Ricotta, Fig and Lavender Galette from my archives was a favourite last summer, and one that I'll definitely be making again soon! You could even add some prosciutto and a few sprigs of thyme for a savoury lunchtime version.

Picture Credits: Cilantropist & Gourmet Traveller

9. As I mentioned before, figs are delicious in both sweet and savoury recipes, and this Sausage Goats Cheese Pizza with fresh figs from Cilantropist looks completely delicious!

10. I love this adaptable recipe for 'Whatever' Upside Down Cake from Gourmet Traveller. Their version uses figs (and looks amazing!) but you could use almost any fruit that is in season, making it a great one to add to your repertoire.

Picture Credits: Burnt Carrots & Cannelle et Vanille

11. I can’t believe that I never thought of this before, since the flavours go so beautifully together, but this Fig Balsamic Jam from Burnt Carrots sounds absolutely delicious! I can imagine how awesome it would be as part of a cheese platter, or even just spread on hot toast for breakfast. This recipe is definitely going on my long list of things to make!

12. I always get excited when Aran from Cannelle et Vanille updates her blog, because her writing and photos are stunning. This post actually has two delicious recipes - Fig Hazelnut Financiers, which look delicious and this stunning Fig and Champagne Sabayon. Isn’t it just beautiful!



13. One of my favourite combinations in the world is fig and ginger (well, if we’re being honest – almost anything and ginger!) so when trying to come up with a great recipe with figs, of course it was this that I thought of! And what a great recipe it is! Creamy, rich, caramelly, gingery, boozy, it ticks all the boxes and is a perfect match for the caramelised figs. It’s the perfect dessert for this time of year, straddling the line between summer and autumn.




Rum and Ginger Flan with Caramelised Figs
Adapted from Gourmet Traveller
Serves 4

Caramel
• 90g caster sugar
• 65ml water
• 2 tablespoons rum

Flan
• 1 cup milk
• 160g caster sugar
• 1 thumb size knob of ginger, peeled and sliced
• 6 egg yolks
• 1 egg
• 1 teaspoon vanilla extract
• To serve, 4 figs, brown sugar


Preheat oven to 180°C (350°F). Combine 90g caster sugar and 65ml water in a saucepan and stir over medium heat to dissolve sugar. Bring to the boil, and cook until sugar turns deep caramel in colour. Add rum, stir to combine (being careful as mixture may spit). Pour caramel evenly between 4 ovenproof ramekins.

Meanwhile, bring milk, remaining caster sugar and ginger to the boil in a separate saucepan, for 5 minutes or to reduce mixture slightly. Remove from the heat and cover, allowing to infuse for at least 30 minutes. Whisk egg yolks, egg and vanilla in a heatproof bowl. Strain milk mixture over (discard ginger) and whisk to combine. Pour evenly between caramel filled ramekins. Place them in a roasting pan, fill with boiling water to come halfway up the sides of the ramekins and bake until set (30-40 minutes depending on the size of your ramekins) Remove from pan, cool, then refrigerate for at least 2 hours or until cool.

To serve, cut figs in half and dip cut sides into brown sugar. Preheat a fry pan or BBQ plate, and place figs cut side down. Cook until caramelised. Serve flans in the ramekins, or dip bases into a pan of hot water and invert onto plates. Serve with caramelised figs.