Growers

Fig grower Tony Catanzariti's earliest memories are of summers growing up in Griffith, raiding the delectable fruit of his Italian-born grandfather's fig tree.

I've always been intrigued by the history of figs which dates back to sixth century Greece.    

Fig grower Tony Catanzariti's earliest memories are of summers growing up in Griffith, raiding the delectable fruit of his Italian-born grandfather's fig tree.

That tree, propagated from a humble plant his grandfather Antonio discovered growing wild in nearby hills, still bears fruit nearly 80 years later and serves as a living inspiration to Tony, who has realised a lifelong dream to grow figs commercially.

At his Tharbogang property on the outskirts of Griffith in New South Wales, Tony nurtures 2.4 hectares of the subtly sweet La Bella Figura™ specialty figs for Perfection Fresh, suppyling his fruit between January and June.

"There's something special about figs. I've always been intrigued by their history which dates back to sixth century Greece. They are one of the few fruits which have remained unchanged," Tony says.

Because figs are also one of the most difficult and delicate fruits to grow, Tony has turned the tables on tradition to produce his fruit on trellises and in shadehouse conditions to protect them from extreme weather.

"We're the only ones in Australia - and among only a handful in the world - growing figs like this. The plant's strength concentrates on the fruiting wood so we produce more figs per
plant and get the very best results."

Serving Suggestion

Dip whole, washed figs in a light batter and deep fry until golden brown and crunchy. Drain, split them open and spread with icecream, blueberries and a drizzle of liqueur.