Fig, Goats Curd & Macadamia Salad

Introducing EJ Butler – our gorgeous new Guest Gardenette!

In this video EJ whips up her beautiful Fig, Goats Curd & Macadamia Nut Salad. This fig salad is a great way to celebrate figs and the dressing using WHOLE FIGS to make it rich and creamy is genius! This dressing would be just as amazing on many salads too.

For a downloadable copy of EJ’s full recipe click here 

Fig, Goats Curd and Macadamia Salad

Serves 4-6 as part of a shared meal.

For this recipe you’ll need 6 large or 9 small ripe figs in total. This dish is best made when figs are in season, they can be char grilled or caramelized for an extra depth of flavour. This gorgeous salad looks most impressive on a large wooden board or retro serving platter using a layering technique.


For the Dressing:

  • 2 small or 1 large fresh whole fig
  • ¼ cup olive oil
  • 1/3 cup balsamic vinegar
  • ¼ tsp salt + ¼ tsp black pepper
  • 1 sprig rosemary, leaves removed from stem

For the Croutons

  • 150g stale sourdough bread (inside part only, no crusts) torn into rough 3cm chunks
  • 2 tablespoon olive oil
  • ½ tsp salt

For the Salad

  • 5 large or 7 small ripe figs, quartered
  • 150g goats curd (we used Woodside brand, but Meredith would be fine also)
  • 80g roasted macadamias, lightly crushed in a mortar and pestle
  • 60g bitter leaves, we used watercress


To make your croutons, preheat an oven to 180 degrees. Place your torn sourdough bread in a roasting tin and massage through the olive oil and salt.  Bake for 10-15 min (or until thoroughly dry), tossing after 7 minutes. Remove and set aside.

For the dressing, simply place all your dressing ingredients in a mini food processor and blend together until nice and smooth. Strain through a fine sieve into a small bowl and set aside.

To make your salad, start by spreading 2/3 of the goats curd on the base of your platter, reserving the rest for garnishing at the end. Sprinkle ¾ of your bitter leaves on the goats curd, and pour over 2 tablespoons of dressing. Liberally scatter the croutons and macadamias and add another 2 tablespoons of dressing. Add the remaining bitter leaves and quartered figs on top and drizzle 1 last tablespoon of that beautiful dressing.  Finally, finish by dolloping the goats curd with a teaspoon for contrasting colour.

Chocolate, Raspberry & Avocado Mousse by Dani Venn

Chocolate, raspberries and avocados as a dessert might sound like a strange combination, but this dessert if creamy, velvety and utterly delicious! Try Dani Venn’s Choc Avocado Mousse for a healthier dessert option – you’ll be delighted!!

Want mail order avocados delivered straight to your door? Then check out Barham Avocados – we can’t get enough!!

Broccoli Tabbouleh by Dani Venn

Dani’s spring Broccoli Tabbouleh Salad is a delight! And will be a hit with your friends and family. This flavour packed salad celebrates the broccoli and creates a delish twist on a tradition tabbouleh salad. So this version of tabbouleh is gluten free and loaded with flavour.

Vases, serving dishes and glassware thanks to Marimekko

Pea Guacamole by Dani Venn

Dani uses peas instead of avocado to make a delicious guacamole style dip.

You can use fresh or frozen peas to create this dip and it’s the perfect kinda health dip to go with evening drinks or weekend lunch time BBQ.

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Take cauliflower to a whole new level with Dani Venn’s Cauliflower Rice Pilaf. This simple dish uses a full head of cauliflower and by adding some side vegetables and some lamb backstrap – this becomes a complete family feast.

Dani shows you how to make cauliflower rice using really simple ingredients. Although she uses a thermomix – but you can use any food processor to achieve the cauliflower rice consistency.

Copyright 2017 - The Gardenettes

How to make kimchi

Dani Venn’s easy to make kimchi is a great way to use up excess wombok cabbage or chinese cabbage. Kimchi is a fermented superfood and is just as tasty as it is good for you!

With Dani’s really simple method, you will learn how to make kimchi in a jiffy and be ready to whip up a batch!! If you do end up making some, we’d love for you to share your photos on Instagram or Facebook and use #iamagardenette so we can see.

Copyright 2017 - The Gardenettes