Heath’s Ricotta Doughnuts & Fig Salad

Heath Dumesny, Executive Chef at Locale at de Bortoli winery, shows us how to make these delicious donuts, with a divine fig salad.
  • 300g Bakers flour
  • 150g ricotta
  • 3 eggs
  • 75g castor sugar
  • zest of 1/2 a lemon
  • 1 tsp vanilla extract
  • 1 tsp dried yeast
Mix all ingredients until well combined, making sure there are no lumps of ricotta. Allow to prove in a bowl, in a warm place, with a damp tea towel on top to stop the dough drying out. Once the dough has become nice and light and has doubled in size they are ready to cook. Portion into small balls and deep fry at 160°C for about 4 minutes, turning them to make sure they cook evenly on all surfaces.
Fig Salad
  • 1 large ripe fig per person
  • 1 tsp honey
  • pinch of cinnamon
  • splash of Black Noble
  • sugared nuts (see recipe below)
Cut the fig into slices and place into a bowl. Add a pinch of ground cinnamon, a teaspoon of honey, a splash of Black Noble and some of the nuts. Mix together making sure the fig is evenly coated with all the flavours and set aside to serve.
Sugared Nuts
  • 150g pistachios
  • 150g hazelnuts
  • 150g almonds
  • 75g sugar
  • 30ml sugar syrup
Blitz all ingredients in a food processor for a few seconds until the nuts are chopped up but still coarse. Place on an oven tray and cook at 160°C for about 15 minutes or until they have turned golden brown and become crunchy. Cool on the tray. Sugared nuts can be stored in an air tight container for up to 3 weeks.

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