Late Summer Bounty: Melbourne’s Hidden Fig Harvest

As summer slowly gives way to autumn, Melbourne’s produce is at its absolute best—sweet, sun-ripened, and full of flavour. Markets are bursting with juicy peaches, fragrant tomatoes, and plump, deep-purple plums. But for me, the real highlight of the season is the hidden pockets of Brunswick where fig trees hang heavy with ripe fruit, just waiting to be picked.

This year, fig season has been a little late in Brunswick, but now that they’re finally ripening, it’s worth the wait.

Laneway fig hunting has become one of our favourite family traditions. Armed with long fruit-picking poles and plenty of excitement, the kids and I wander the laneways, spotting those perfectly soft, drooping figs that are just begging to be eaten. It’s part adventure, part treasure hunt, and a whole lot of fun—a mindful moment in our fast-paced lives.

Brunswick’s laneways are home to some incredible old fig trees—many planted decades ago, their roots now deeply entwined in the urban landscape. There’s something special about plucking a warm fig straight from the tree, its delicate skin splitting to reveal the jammy ruby-red flesh inside. The taste? Pure summer—honeyed, floral, and just the right amount of earthy.

At By Josephine, we celebrate these late-summer beauties in our seasonal recipes. Their natural sweetness pairs perfectly with creamy cheeses, flaky pastries, and, of course, classic French desserts. You’ll see figs featured in our pop-ups and Melbourne farmers’ markets this season. We love folding them into frangipane tarts, sablés, roasting them with honey until caramelised alongside baked gorgonzola, or simply enjoying them fresh.

Brunswick Fig and Lemon Verbena Jam Recipe

Figs are considered a superfood, packed with antioxidants and natural sweetness, making them a perfect addition to your mindful eating habits. This jam is a simple way to capture the magic of late summer. The sweetness of figs meets the light, citrusy aroma of lemon verbena, creating a spread that’s perfect for toast, pastries, or even a cheese platter.

Ingredients:
-1 kg ripe figs, washed and chopped
-500 g sugar
-Juice of 1 lemon
-Zest of 1 lemon
-A handful of fresh lemon verbena leaves (tied into a bunch with kitchen string for easy removal)
-1/2 cup water

Method:
1. In a large pot, mix the figs, sugar, lemon juice, lemon zest, and water. Let it sit for 30 minutes so the fruit can macerate.
2. Bring the pot to a gentle boil over medium heat, stirring occasionally.
3. Let it boil for about 10 minutes, then take it off the heat and leave it overnight. This resting period helps the flavours develop beautifully.
4. The next day, bring the pot back to a boil gently, stirring frequently.
5. Reduce the heat and let it simmer for 20-30 minutes until the mixture thickens, skimming often.
6. Add the lemon verbena leaves in the last 10 minutes of cooking, then remove them before jarring.
7. Pour the jam into sterilised jars, seal, and let it cool completely before storing in the fridge. 

This French jam method of boiling, resting, and boiling again brings out the deepest flavours, making this jam extra special. 

Spread it on fresh croissants, spoon it onto yoghurt, or serve it with a wedge of creamy brie or a local goat’s cheese from Superette—it’s a taste of summer that lasts well into autumn. Try pairing it with a seasonal Melbourne farmers’ market cheese board for the ultimate indulgence.

This time of year is all about simple joys. Whether it’s watching the kids race to find the best figs, turning beautiful produce into something delicious, or just soaking up those last warm evenings, it’s a reminder to slow down and enjoy the season. 

If you’ve never gone fig hunting before, I highly recommend it. Take a mindful walk through Brunswick’s laneways before the season ends—you might just find your new favourite tradition (and a basket full of incredible fruit). 

Bonne chasse (happy hunting!)

Josephine xx