We extend the Spring/Summer fig season by sourcing chemical free varieties including White Genoa, Black Genoa and Adriatic. We are lucky enough to have a supply so close at hand, from the rich red soil of the Redland Shire. 
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    We found this delicious recipe at
    (Serves 6)


    3tbsp clear honey
    Walnut-sized knob of butter
    1 tbsp orange juice
    1 tsp orange zest
    1/2 tsp cinnamon
    12 figs
    1 tsp thyme


    Preheat the oven to 190°C.

    2. Put the honey, butter, orange zest and juice, and cinnamon in a small saucepan. Heat gently, stirring, until liquid.

    3. Using a small, sharp knife, make a cut like a cross in the top of each fig, cutting almost down to the base.

    4. Place them upright in a roasting pan, splaying them out shamelessly as you go. Pour the liquid over each one. Roast for 15 minutes.

    5. Sprinkle a bit of thyme over each fig. Return to the oven, switch it off, leaving the door ajar. Leave the figs in the oven for 5-10 minutes before serving.

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