Whether fresh or dried, figs are a sweet snack that conjure up images of the Mediterranean — and it is largely thanks to European and Middle Eastern migrants that Aussies can enjoy this small but mighty fruit.
Figlicious is run by Gebran Azzi, who grows figs in Glenorie, New South Wales. Azzi’s parents came to Australia as refugees, escaping the war in Lebanon. “My father and his brother brought in Lebanese cucumbers and started growing them, then they moved into tomatoes and capsicums,” says Azzi. He worked as a property valuer for a decade but when his parents retired, he decided to make use of the empty greenhouses. “I started researching a crop that wasn’t so labour intensive to grow and I picked figs,” he says. “There’s not much labour involved with figs — it’s just the picking but that’s easy. You prune them once a year and then you let them grow.” With produce from 1500 fig trees, Azzi sells at farmers’ markets and also at his roadside store in the Sydney suburb of Dural over the weekends
Over in the Adelaide Hills, Willa Wauchope is at the helm of Willabrand Figs, another family-run business. Taking over a remnant orchard at Glen Ewin Estate 22 years ago, Wauchope has around 12,000 trees sitting on 30 acres. Willabrand grows five main varieties of fig — Archipal, Deanna, Spanish Desert, Brown Turkey and Black Genoa.
Diese Geschichte stammt aus der Issue #34, 2020-Ausgabe von Eat Well.
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Diese Geschichte stammt aus der Issue #34, 2020-Ausgabe von Eat Well.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.