The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.


You'll need

450 gm dried figs 80 gm seedless raisins 120 gm mixed nuts, such as natural almonds, walnuts or hazelnuts, coarsely chopped 60 gm dark chocolate (70% cocoa solids), coarsely chopped 30 gm cedro, diced (see note) 2 tbsp honey 1 tbsp caster sugar ½ tsp each ground cinnamon and finely grated nutmeg Finely grated rind of 1 lemon 50 ml extra-virgin olive oil 2 tbsp fine fresh breadcrumbs For dusting: Dutch-process cocoa


  • 01
  • Combine figs, raisins and enough warm water to cover generously in a bowl and stand overnight to soften.
  • 02
  • Preheat oven to 180C. Drain fig mixture, squeeze out excess water and coarsely chop figs. Combine figs and raisins in a bowl with nuts, chocolate, cedro, honey, sugar, spices and lemon rind. Stir in olive oil, then breadcrumbs, and spoon into a 20cm-square cake tin lined with baking paper. Bake until golden (25-30 minutes), then refrigerate until cool and firm (2-3 hours). Remove from tin, dust with cocoa, cut into fingers and serve. Frustingo will keep in an airtight container for 2 weeks.
Note Cedro, the glacé fruit of the citron tree, is available from Simon Johnson, David Jones and select delicatessens. If it's unavailable, substitute candied orange peel or candied lemon peel.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Le Marche might be one of Italy's least-travelled reaches. Poised between the northern and southern Italian worlds, bordered by Abruzzo, Emilia-Romagna, Tuscany and Umbria, it's a wild land, rugged and largely unspoilt. Frustingo, fittingly enough, is thought to be one of the oldest recipes handed down by the Etruscans. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 24 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 24 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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