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Pistachios, chocolate and figs, oh my!

The third week of the month is when we start getting excited (and especially so this month, when we’re talking about pistachios, chocolate and figs).

It’s when we’re about to receive gorgeous recipes and photos from some of the Market’s incredibly talented foodie friends, that we get to share with you, at the END of the month.

In March, we sent Iron Chef Shellie and Second Helping what we think was our BEST produce bag yet.


Think dark couverture chocolate, stunning in season figs, pistachios and TWO wild cards, Matcha Powder from The Essential Ingredient and the elusive and mysterious dragon fruit from Reliable Fruit and Veg. You know the one – the weird looking oval fruit that’s bright pink with green nobbly bits coming out of it?

And we couldn’t wait to see what these two would come up with. Especially when we heard that BOTH superstars had some issues in the kitchen with this month’s ingredients (OK, so no word of a lie, Shellie actually said she had a ‘disaster’ and Jo may have put  ‘Kermit the frog’ and ‘regurgitation’ in the same sentence).

But, as per usual, they didn’t disappoint. In particular, Iron Chef Shellie’s figs dipped in melted chocolate and pistachios is so unbelievably simple, but at the same time, super classy. Imagine serving these up to your friends for a jaw dropping dessert option?

Or how about the beauty of Jo’s choc dipped matcha shortbread biscuits or the simplicity behind her pig & fig?!  Absolutely delicious!

Below are the recipes for you to print and try at home.  We’d love to hear how you go!


Pistachios, chocolate, figs, dragon fruit and matcha recipes:

Recipe_Chocolate Dipped Figs Chocolate dipped figs recipe by Iron Chef Shellie

Iron Chef Shellie Matcha Affogato Matcha Affogato recipe by Iron Chef Shellie

Dragonfruit Smoothie Bowls Dragon fruit smoothie bowl recipe by Iron Chef Shellie

Matcha shortbread Choc dipped matcha shortbread recipe by Second Helping

fig tart Rustic Fig Tart recipe by Second Helping

Fig & Pig Fig & Pig recipe by Second Helping


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