Fig and balsamic vinegar has a deep, sweet, warm and dusky flavour and is perfect with lamb, beef and smoked meats as well as nutty flavours like almond, macadamia and cashew, it also elevates the flavours of cheese and tomatoes. You can use it as a marinade or salad splash, or add to stews, sauces, braised meats or roast vegetables.
Dark, dusky, and rich with ripe, sundried fig flavour, this infused balsamic reduction is the ultimate compliment for a salad of divine ingredients: sun ripe figs, fresh walnuts, cheeses on baby spinach, watercress, and sweet rocket.
Sundried Fig is exceptionally good with tomatoes. Lightly pack a jar with sliced sundried tomatoes, fill with warm water to roughly a fifth from the top - top up with Sundried Fig - close the lid and shake to mix well. Allow to reconstitute in the fridge (usually overnight). Serve with grilled beef steak and potatoes dressed with a drizzle of Smoked Olive oil, Parmesan shavings and toasted Pine nuts.
