Fresh Figs - Served with Tea Tree Honey & Black Pepper

Fresh figs are one of those seasonal treats that don’t hang around for long — and when they’re good, they’re really good. Soft, jammy, sweet… and perfect for quick, low-effort snacking.

This week I’m keeping it simple — because figs don’t need much to shine. Short season - big reward.

“When figs are in season, keep it simple — honey, pepper, and let the fruit do the talking.”

Chef Ian

1. Wash figs and pat dry

2. Slice into quarters (skin on)

3. Drizzle Tea Tree Honey

4. Finish with cracked black pepper

That’s it. Sweet, floral, peppery… and ridiculously moreish.

Make the most of figs while they’re still fresh.
Short season. Big reward.

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This simple dish is a good lesson in how a few quality ingredients can create something special when they are handled with care. The main skill is balancing the figs’ natural sweetness with honey, freshly cracked pepper and just enough savoury contrast.

The techniques to highlight are:

• Selecting ripe figs: Choose figs that feel slightly soft and heavy for their size, but are still firm enough to cut and plate without collapsing.
• Gentle knife work: Use a sharp knife and slice cleanly so the delicate fruit keeps its shape.
• Handling with care: Figs bruise easily, so avoid pressing, stirring or moving them more than necessary.
• Adding honey at the right time: Brush or drizzle lightly during cooking, then add the final honey once the figs are plated for gloss and freshness.
• Using freshly cracked pepper: Fresh pepper gives fragrance and gentle warmth rather than just heat. Add it at the end so its flavour remains bright.
• Balancing sweet and savoury: The pepper prevents the dish from becoming overly sweet, while a tiny pinch of sea salt can bring out the natural flavour of the figs.
• Simple plating: Arrange the figs with a little space between them, drizzle rather than drown them in honey, and keep the cut surfaces visible.

Chef Ian’s tip: Figs are the hero, so do not overcomplicate them. Warm them gently, use the honey with restraint and finish with freshly cracked pepper just before serving.

Check out this Fig, Halloumi & Rocket Salad - a popular one from previous menus. Easy, full of flavour, and ready in a jiffy.

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Serves: 2 as a light dessert, or 4 as part of a shared cheese or grazing platter.

Where it belongs

This little fig number is perfect on a cheese board or charcuterie platter, but honestly? It’s just as good eaten standing at the kitchen bench.

And if you want to mix it up, figs also love:

• prosciutto and creamy cheeses
• blue cheese and walnuts
• yoghurt bowls and breakfast plates
• salads (especially with rocket and salty cheese)

Love figs?

Learn how to create this beautifully plated Fig & Pear Salad with Halloumi, Prosciutto Salad with Bush Honey Dressing

This elegant Chef’s Table recipe combines sweet fresh figs and pear with baby spinach, crisp radish, dried cranberries, roasted macadamias, golden grilled halloumi, and crisp prosciutto. It’s finished with a basil, lemon, and bush honey dressing that brings the whole dish together.

Why attend local Markets?

The market surprise: Tea Tree Honey

I stumbled across Tea Tree Honey at the local markets — and it stopped me in my tracks. Darker than your usual honey, full of deep flavour, and absolutely made for figs.

It’s the kind of ingredient that instantly makes you think:
“Right… what else can I put this on?”