“Matt Wilkinson, chef and cookery author, has a passion for growing, sourcing and presenting the best tasting produce he can. Here he showcases figs freshly plucked from the trees at Merri Creek's community veggie patch.” Rachel Khoo, Rachel Khoo's Kitchen Notebook Melbourne






Skill level

Average: 3.5 (15 votes)


  • 4 ripe figs
  • 100 g caster sugar
  • 1 tbsp verjuice
  • 2 tsp honey
  • 1 tbsp strawberry balsamic vinegar
  • 10 walnuts, toasted


Mascapone and blue cheese cream

  • 60 g soft blue cheese such as gorgonzola
  • 30 g mascarpone cheese
  • 20 ml pouring cream
  • 1 tsp icing sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Tear the figs into 3-4 pieces and set aside.

Place the caster sugar in a heavy-based frying pan and cook over medium heat, shaking occasionally until the sugar starts to turn to a light caramel. Add the figs and toss to coat, then add the verjuice and toss to combine well. Add the honey, balsamic vinegar and walnuts. Remove from the heat and set aside. 

To make the blue cheese cream, place the blue cheese in a bowl and mash until smooth. Add the mascarpone and cream, then fold in the icing sugar. 

To serve, place the figs on a large plate, top with a couple of dollops of the blue cheese cream, then drizzle with the pan juices and scatter with the walnuts.


Recipes from Rachel Khoo’s Kitchen Notebook by Rachel Khoo (Michael Joseph, $39.99). Drop by Rachel Khoo’s website.


Photography by Prue Ruscoe. Styling by Lucy Tweed. Food preparation by Leanne Kitchen. Creative concept by Lou Fay.


Society napkin from Ondene. Concrete wallpaper from eurowalls.