6 Black Mission Figs, cut into quarters and slices
100g Holy Goat Fromage Frais
¼ Cup pomegranate seeds
¼ Cup quinoa Nasturtium & baby basil leaves Parmesan crisps
Pinch sumac spice
1 tbsp Extra Virgin Olive Oil
Masons of Bendigo, Serves 2
This dish is a perfect example of a few beautiful ingredients coming together to create an amazing burst of flavour. Our figs are grown, chemical-free, by McIvor Farm Foods in Tooborac. The pomegranates have been purchased from a local with an abundance of fruit on their homegrown tree. Nasturtium leaves from B&B Basil, Bendigo and EVOO and Quinoa from Mt Zero of course!
QUINOA - cook the quinoa as per cooking instructions on the packet. Drain super well and gently fry in a pot with butter until golden brown and crunchy - use ½ quantity of butter to quinoa
PARMESAN CRISPS – using a Microplane, finely grate parmesan onto an oven tray. Bake in a low oven – 160 degrees, until melted and golden brown. Remove from oven and allow to cool completely before breaking into pieces.
Cut and arrange figs onto a serving plate
Spoon fromage frais in even sizes around the plate
Sprinkle on the pomegranate seeds, sumac, and quinoa
Place parmesan crisps sitting up in the fromage frais & and place basil and nasturtium leaves evenly on top
Finish with a crack of freshly ground pepper and drizzling of Mt Zero Extra Virgin Olive Oil