Figs have been grown on Kangaroo Island since the first settlers arrived and established themselves, and The Figgery fig trees have all come from one of the oldest fig trees on the North Coast.

The mother tree is about 140 years old, is massive and in very good health, and a great testament to the hardiness and suitability of the variety to the area. Although only young, The Figgery trees are very healthy and producing superb fruit during the autumn months.  During March, April and May, we are harvesting figs every day and processing them within 24 hours to maintain the correct ripeness for sticky figs. The figs are simmered in a syrup made from sugar, water and white wine vinegar, allowed to drain and then dried.

They have an indefinite shelf life and only need to be stored in an airtight container for long term storage, although long term storage seems to be a rare event once you’ve tried them. They are generally available year round, depending on demand.

The Figgery Fig

      Sticky Fig syrup is produced by cooking fresh figs in syrup with a final reduction to provide shelf stability. It has an indefinite shelf life and does not require refrigeration. You can safely keep it in the cupboard or pantry, butit’s best hidden from your kids and your friends! Sticky Fig Syrup is also available year round.

Sticky Fig Syrup is reminiscent of good maple syrup but what a difference! It is sweet and quite intense, and a little goes a long way.

You can use it as a stunning topping on vanilla ice cream, on pancakes, waffles, porridge, or mix a little with plain yogurt. It also has an affinity with grilled or roasted meat, especially pork, lamb, duck and game. Just a drizzle over the finished meat takes it to another dimension. Delicious drizzled over a soft cheese like a camembert or ricotta.

You can use it as a glaze on roasting meat or add a little to a sauce or gravy to give it a lift. Excellent on eggs with bacon. The list of possibles is endless!

Sticky Fig Syrup

       Sticky Figs are a delicious treat just by themselves, but they are an excellent addition to a cheese platter, especially with sharp cheddars and blue cheeses. They combine particularly well with walnuts and almonds. Also great with cured meats such as prosciutto. As an accompaniment they are best sliced thinly, and the best tool for the job is a pizza cutter.

Sticky Figs