Chef Barak Aharoni of Alena restaurant is committed to using seasonal produce in his no-nonsense approach to food that let the ingredients speak for themselves.

Fig Carpaccio


3-4 ripe figs

4 macadamia nuts chopped small

3 tbsp olive oil

Salt & pepper

½ a green chilli pepper sliced into thin rings

7-8 tarragon leaves

Parmesan shavings



Making the dish

Slice the figs into discs (about ½ a cm thick)

Arrange the figs on the plate

Drizzle the olive oil over the figs, followed by salt & pepper

Add the green chili, followed by the tarragon leaves