Forbidden & Flavourful Figs

Image source: Photographer VC Media

Matt Golinski discovers the stories behind some of our favourite local producers as we dish up festive fare this summer.

We talk a lot about eating with the seasons these days; so it’s surprising that we’ve been seeing perfect local figs on the shelves in south-east Queensland year-round. The reason comes down to the innovation of Bundaberg farmer Ash Emerick, who grows his ‘Redridge’ branded figs in outdoor orchards in the summer months; and his temperature and humidity controlled hothouses produce the ‘Forbidden Fig’ brand during the colder months. Ash’s commitment to quality and consistency mean you’ll never eat a bad fig from his farm no matter whether it’s June or December. That can only be good news!

Want to cook with figs? Check out Matt Golinski’s recipe for rose and buttermilk chicken with figs walnuts, goats cheese and rocket. It will be a crowd favourite this summer! Want something sweet? Try Matt’s rose creme brulee with fresh figs. Yum!

 

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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