Black Mission Figs, Holy Goat fromage frais, pomegranate, toasted quinoa

Masons of Bendigo, Serves 2


6 Black Mission Figs, cut into quarters and slices

100g Holy Goat Fromage Frais Goat Curd

¼  Cup pomegranate seeds

¼  Cup quinoa Nasturtium & baby basil leaves Parmesan crisps 

Pinch sumac spice 

1 tbsp Extra Virgin Olive Oil


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

Seasonal and sensational - the Masons of Bendigo way!

Recipe Ingredients from the Mount Zero Range