Hayden Quinn’s Fig and Honey Frangipane Recipe Inspired By Kangaroo Island

Something sweet to keep in the fridge

Hayden Quinn Kangaroo Island recipe

MasterChef contestant Hayden Quinn is on a Taste of Australia tour, and his travels in South Australia have inspired a few recipes from each region he explored. During a trip to Kangaroo Island Quinn was inspired to create this fig and honey frangipane, which is easy, and so delicious. The best part, the jam can be made a day or a week early and kept in the fridge when needed. 

Prep: 20 minutes
Cook: 60 minutes
Serves: 8


  • 1 cup butter (plus extra for lining baking dish)
  • 1 1/2  cup almond meal
  • 1 cup icing sugar
  • 2 whole eggs + 1 egg yolk, whisked
  • 1/4 cup plain flour
  • 5 figs, stems removed and cut in a cross pattern, squeezed slightly*
  • Peperonata
  • 2 red capsicum
  • 2 yellow capsicum

Fig Jam

  • 8-10 fresh figs, stems removed and cut in quarters and then in half
  • 1/2 cup Kangaroo Island Living Honey
  • 1 cup jam sugar
  • 1 tsp vanilla bean paste
  • 1 stick cinnamon

To serve:
Creme fraiche, to dollop.

Jam can be made a day or a week ahead of time and will keep in the fridge in an airtight jar.


  1. Start by making the jam by simply combining all jam ingredients into a small pot, stir well to combine and bring to a simmer over a medium high heat, once simmering reduce heat and cook for 60mins until reduced slightly. Set aside to cool. Once cool you can place in a jar in fridge until ready to use*.
  2. Preheat oven (or in our case the Weber BBQ using a diffuser plate) to 200C. Whip butter until light and airy. Add almond meal and mix well until fully incorporated. Next, add in the icing sugar and gently stir through to start and then mix well to combine.
  3. Add egg mix a little at a time, incorporating well before adding the next, continue until all egg is added and combined.
  4. Rain in flour and again incorporate well to combine. By now you should have a nice smooth, full batter.
  5. Grease your baking vessel (we used a cast iron skillet) with butter and pour in frangipane batter. Add figs to your liking and bake for 45mins or until cooked and slightly golden on top.
  6. To serve simply scoop from your baking dish and dollop with creme fraiche and fig jam.

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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