• Swap the traditional thin meat for earthy figs to create this vegetarian-friendly fresh fig carpaccio with honeyed vinegar. The beautiful swirling pattern is very easy to create, making it a perfect plate for the middle of a brunch table. This dish is a wonderful combustion of flavours – earthy, sweet, and sharp.

    Recipe by Jacques Erusmus

    Fresh fig carpaccio with honeyed vinegar

    Serves: 6
    Cooking Time: 20 mins


    • 18 fresh figs
    • 50g pine nuts, lightly toasted
    • 100g Parmesan, shaved
    • 45ml (3 tbsp) capers, rinsed
    • 125ml (½ cup) honey
    • 175ml white wine vinegar
    • 75ml water
    • 75ml olive oil
    • freshly ground black pepper, to taste
    • Garnish

    • edible flowers
    • honeycomb



    Thinly slice the figs and arrange in a circle or fan shape on serving plates. Sprinkle with the pine nuts, Parmesan shavings and capers.


    Mix together the honey, vinegar, water and olive oil in a bowl and spoon over the carpaccio. Season with pepper and garnish with edible flowers and a thin slice of honeycomb.