Growing up we had our very own fig tree in the back yard. Back then I certainly did not appreciate figs like I do today. When they are at their peak, the flavour is incredibly sweet. Paired with pancetta and gorgonzola you can’t go wrong.
For the figs
For the salad
To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece. This will open the fig so you can place about a teaspoon of gorgonzola inside each one.
Once the figs have been filled, wrap a slice of pancetta around the fig and secure with a toothpick.
Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the gorgonzola has melted.
For the salad, combine all of the ingredients, then divide onto six plates. Place the figs on top, then drizzle with some balsamic vinegar and serve.
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.