Figs and Curd With Olive Oil and Honey
Recipe, words & photography by Harriet Davidson
Late summer produce is a thing of beauty. Figs are ripening, peaches are juicier, tomatoes are richer. This isn’t so much a recipe but a reminder that bringing together beautiful produce that’s been grown and made with care on a plate is pure joy.
Willowbrae goat’s curd from a Hawkesbury goat farm that a friend took over last year; curd so creamy and soft in flavour. The first of the late-summer figs from Local’s Market in Potts Point; soft and sweet, and a pleasure to tear open. Olive oil from a friend’s backyard in Castlereagh. Pine nuts bring an earthy crunch and lemon thyme a subtle floral flavour. Gorg honey and sea salt flakes bring that salty-sweet balance that I adore, especially with lashings of olive oil.
When might you eat such a dish? Perhaps it’s the starter to your roast chicken that you’ve made for a few friends for a mid-week dinner party, or perhaps it’s your Saturday lunch after a morning swim that you’ll slowly eat as you read the paper, or perhaps it’s a midnight snack after service on a Sunday and you’ve been given some lovely fougasse from the restaurant that you’ll use to swipe through the curd, olive, honey and salt before smooshing the fig on and draping an anchovy over the top.
Beautiful bread is essential (thank you A.P Bakery), and a tin of anchovies is a fab addition (I’d say probably also essential but I’ll let you decide). I hope this inspires you to lean into the simple pleasures of the season that we’re in.
Perhaps it’s the starter to your roast chicken that you’ve made for a few friends for a mid-week dinner party, or perhaps it’s your Saturday lunch after a morning swim.
250g goat’s curd (I used Willowbrae)
Quarter cup pine nuts, toasted
A good glug of gorgeous olive oil
Serve with lovely bread and a tin of anchovies
Smear your goat’s curd straight onto your plate. Depending on the consistency of the curd, you might want to whip it with a fork in a bowl first to loosen it. Drizzle the curd with a touch of olive oil.
Tear each fig in half and arrange over the curd.
Sprinkle the figs with your pine nuts that are nicely golden and thyme leaves before drizzling over the honey, making sure to cover each piece of fruit, and the olive oil. Finish with a sprinkling of sea salt.
Serve with warmed bread and a cracked tin of anchovies.