2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Figs in iced raspberry and thyme compote

You'll need

  • 3
  • ripe green figs, halved
  • 3
  • purple figs, halved
  • 360 gm
  • raspberries
  • 2 tsp
  • (firmly packed) lemon thyme leaves, plus extra sprigs, to serve
  • 80 gm (½ cup)
  • icing sugar
  • ½ cup
  • crushed ice
  • To serve:
  • double cream

Method

  • 01
  • Divide figs and 120gm raspberries among four 1-cup capacity glasses.
  • 02
  • Process remaining raspberries, lemon thyme, sugar and ice in a small food processor or with a hand-held blender until smooth, then pour among glasses. Serve immediately topped with extra thyme sprigs, and double cream passed separately.

At A Glance

  • Serves 4 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Fast summer recipes

recipes

Grilled squid (Pla meuk yang)

Fuss-free summer recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Fast autumn recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood

recipes

Sweet and sour tuna (Tonno agrodolce)

Sparkling cherry crush

recipes

Bullshot

Tequila and sangrita

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.