I was truly spoiled for choice with the Adelaide Central Market. Each week I pretty much knew what to get and where so I had the freedom to plan whatever I wanted as I was always confident I could source the requisite ingredients. This is not the case now. So far I’ve only been to the markets on the mall which are more than adequate but I’m still getting to know them and their secrets. What I like about this is that it’s forcing me to be a little more creative on the spot, to be inspired ultimately by what is around me.

I had some potential recipe ideas floating about in my head when I wandered past these trays of fresh figs. They were perfect. Downy fat bottomed packages streaked in hues of olive and aubergine. I simply couldn’t resist and my mind began to race with possibilities. I purchased four and continued to ruminate over how I could use them.

Moments later I gazed upon a bag of frilly rocket and an idea began to take shape… I envisaged a decadent toasted sandwich comprised of the sweet figs, peppery rocket offset by salty pancetta and creamy brie. Encapsulated in ciabatta bread with a brushing of olive oil and balsamic vinegar for moisture. I hadn’t made a toastie like this before but I felt quietly confident it would work. It did. A melange of textures and flavours that soared an average afternoon lunch to great gastronomic heights. Next time you’re wanting something a bit special perhaps you could give this little picnic for one a go. You won’t be disappointed.

Ciabatta With Fresh Figs, Pancetta, Rocket & Brie

1 ciabatta roll or a piece of ciabatta loaf, split in half

Olive oil

Balsamic vinegar

50 grams pancetta, sliced thinly

Handful rocket

1 fresh fig, sliced

2 rounds of Spanish onion, sliced thinly

3 slices of brie

Pepper

Brush a piece of the ciabatta with olive oil and a piece with balsamic vinegar.

Layer the bottom piece with pancetta, rocket, pepper, fig, onion and brie.

Top with the remaining piece of ciabatta then toast in a sandwich press until golden brown.