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Beef, Fig and Pecan Pie or is that a Fig, Mushroom and Cheese Galette

Posted by Sue Heward on

Beef, Fig and Pecan Pie

1 x 445g pack, defrosted Sour Cream Shortcrust Pastry (I use Careme Pastry)

Olive oil for the pan frying (I used local olive oil from Toolunka Creek Olives)

500g beef mince

1 leek diced

2 cloves garlic sliced roughly

2 cm of fresh turmeric cut finely

1 bunch of silverbeet cut up roughly

1 handful of purslane leaves (optional)

½ cup of our All Natural Pecans

½ cup of our semi sun dried figs diced (I used a mix of Black Genoa's and White Smyrna's in this dish)

1 egg beaten for egg wash


Preheat oven to 200c fan-forced (220c non-fan).

Line a baking tray with baking paper. Place the pastry sheet on a baking tray and keep in fridge while you prepare the filling.

Preheat a large sauté pan, once hot add a glug of olive oil then the beef mince. Leave the mince to brown stirring occasionally, once browned (allow 5 to 10 minutes) remove from pan into a flat tray to allow to cool.

Add some more olive oil to the pan reduce heat to medium, and cook the leek for 5 minutes, then add garlic, turmeric, silverbeet, purslane (if using) stir occasionally and allow the vegetables to gently cook for 10 minutes.

Transfer the vegetables to a large plate or tray to allow to cool. Once both the meat and veggie fillings are cool mix them together.

Place the pastry on baking tray. Spoon the filling on top of the pastry, in a row down the middle, leaving enough border on each side so you can wrap the edges over.  Slowly enclose the filling with the pastry border on each side, pinching the sides as you go along (see the photo).

Brush the pie with eggwash.

Bake for 10 minutes at 200c fan-forced (220c non-fan), then reduce to 180c fan-forced (200c non-fan) and continue to bake for 30 minutes or until golden brown. Serve with tomato and quince chutney, natural yogurt and a big bowl of greens.

 Serves 6

This is a super simple dish and with some very small ingredients swaps you can also make a Fig, Mushroom and Cheese Galette. I have done a very quick video on my instagram with the steps in the caption, see here.

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Sticky Fig Pudding

Posted by Sue Heward on

Changing up the classic Sticky Date Pudding to use local Riverland produce including our White Smyrna figs, jujubes and lentil flour.
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Autumn Salads- bitter greens, figs, and current favourites

Posted by Sue Heward on

Here is my take on using bitter greens combined with our sun dried figs & quince and sticky quince syrup (perfect addition to any salad dressing among other things).... sensational Autumn salads.
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Figgy chocolate smoothie

Posted by Sue Heward on

I recently bought  'The How Not to Die' cookbook. As an owner of alot of cookbooks I have to say I pretty impressed with its simplicity. I have added a few ingredients to their chocolate banana smoothie to add in some more fibre (figs), collagen (I need all the support for my hair and nails right now) and to help with inflammation (turmeric). I have made this version almost daily in the last week, its filling and delicious.

Figgy Chocolate Smoothie


1 very ripe banana

1/4 cup Black Genoa semi sun dried figs

1 white nectarine or other fruit such as 1/3 cup blueberries (I use what I have in our fridge at the time)

 2 tblspn cacao powder (or unsweetened cocoa powder)

1 tspn of faxseed oil or 1 tblspn of flaxseed/linseeds ground

1 tblspn of almond butter (I use locally made The Almond Farmer)

1 tspn of sweetener ( I use monkfruit or stevia) 

1 handful of kale

1 tspn of fermented turmeric or grated fresh turmeric

1 tspn of collagen (optional)

4 ice-cubes


Combine all ingredients in a high speed blender and 1 cup of water. Blend until thick. You can add more or less water depending on how thick you would like your smoothie.

Makes approx 2 cups of smoothie

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Dark Chocolate, Fig, Pecan and Zucchini Bread

Posted by Sue Heward on

 Full credit to Food 52 for this fantastic recipe. I have rewritten it here with my changes. This is super charged and very lush.


2 cups grated zucchini

1 very ripe banana

1/4 cup Black Genoa sun dried figs

1 1/2 cup whole wheat flour (I use Four Leaf Milling 85% light flour)

1/4 cup cacao powder

3/4 tspn baking soda

1/2 tspn baking powder

1 tspn sea salt

1/2 cup pecans, chopped

1 1/4 cups dark chocolate, chopped

1/4 cup unsalted butter, melted

1/2 cup natural yoghurt

1 large egg

3/4 cup light brown sugar

1 tspn vanilla extract


Preheat an oven to 175° C. Grease and line a loaf pan and set it aside.

Place the grated zucchini on a baking tray lined with a lint-free kitchen towel, then place another kitchen towel on top, patting it down gently to absorb any additional moisture. Set aside.

In a large bowl, use a fork to whisk together the flour, cacao, baking soda, baking powder and sea salt. Stir in the chopped pecans and 1 cup of the dark chocolate.

In a separate large bowl, whisk together the butter and yoghurt or use an electric mixer (this is what I did). Add in the egg, light brown sugar, and vanilla, then whisk the liquid ingredients until smooth and uniform. Gently fold in the zucchini, banana and figs.

Pour the liquid ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared loaf pan, then sprinkle the top of the batter with the remaining 1/4 cup of chopped dark chocolate.

Bake, rotating at least once half way through baking, until a skewer inserted into the bread comes out clean, 50 to 60 minutes.

Let cool in the loaf pan for 15 - 20 minutes before inverting out onto a cooling rack to finish cooling completely. When cool store in an air tight container.

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