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Ricotta Figs and Macadamia Nuts



  • 1.

    Trim the fat end of each fig so that the fruit stands up-right.

  • 2.

    Cut the thin end with a cross to open up the figs but still keeping them in one piece.

  • 3.

    Mix the Lemon Myrtle into the ricotta, preferably at least 2 hours before serving as this allows the flavours to really penetrate the cheese.

  • 4.

    Place a tablespoonful of the prepared cheese in each cross cut fig. Grill until the figs are warm and the cheese just bubbles.

  • 5.

    Plate up the figs, drizzle with the grape nectar and garnish with the toasted macadamia nut pieces.

  • 6.

    Serve immediately with a strong coffee for that hint of bitterness to add to the complexity of taste.


*Lemon Myrtle can be purchased at:

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Ricotta Figs and Macadamia Nuts.


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