Trim the fat end of each fig so that the fruit stands up-right.
Cut the thin end with a cross to open up the figs but still keeping them in one piece.
Mix the Lemon Myrtle into the ricotta, preferably at least 2 hours before serving as this allows the flavours to really penetrate the cheese.
Place a tablespoonful of the prepared cheese in each cross cut fig. Grill until the figs are warm and the cheese just bubbles.
Plate up the figs, drizzle with the grape nectar and garnish with the toasted macadamia nut pieces.
Serve immediately with a strong coffee for that hint of bitterness to add to the complexity of taste.
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