Your Cart is Empty

  • The Masterpiece

  • The Reserve

  • The Royal

  • The Estate

  • Artiste

  • Clare's Secret

  • The Impressionist

  • Flamingo Moscato

  • Fig & Onion Relish

    2 min read

    Fig & Onion Relish - Millon Wines


    • 300g dried figs rehydrate (overnight & syrup reserved)
    • 1 cup of boiling water
    • 2 large red onions finely diced
    • 2 Tsp soy sauce
    • 1 Tsp fish sauce
    • 1/2 cup brown sugar
    • 1/8 Tsp cloves
    • 1/4 Tsp cinnamon
    • 1/4 Tsp of ginger
    • 1/8 Tsp nutmeg
    • Black pepper
    • 100ml-150ml red wine vinegar 


    1. Rehydrate your figs in boiling water and let it sit covered once cooled overnight

    Figs rehydrating in boiling water

    2. Next day, dice up your figs & set aside

    Diced figs

    3. Sauté the onion with a drizzle of oil until soft, then add in your vinegar, stir till evaporated

    sautéd onion

    4. Add in your chopped figs, fig liquid, spices, sugar, additional water (about ½ cup), soy sauce and fish sauce. Let it simmer and cook down slowly, stirring every so often

    fig and onion relish cooking

    5. Cook until the liquids have all evaporated and becomes a dark rich colour with a jammy consistency

    fig and onion relish simmer

    6. Enjoy with your favourite cheese, I like mine with tripple cream Brie on toasted ciabatta 😋

    triple cream brie and fig & onion relish on ciabatta



    Spices can be adjusted to taste, if you’re not a fan of any of the listed ones, you can reduce or skip altogether.

    Yep, fish sauce, you heard that right 😂 amongst my efforts on reacreating a favourite relish of mine, I felt it had worstashire sauce but had none on hand, so I tried adding soy and fish sauce to imitate the umami flavours of worstashire, with some pepper. It actually did the job of not better! So don’t be scared, give it a shot and let me know what you think 😆

    I find I’m always most creative or experimental when I’m put in a spot to have to create something with what I have or using what I have to imitate that I don’t have. It’s always a fun challenge that constantly surprises me and hope to continue doing so 😊



    We recommend pairing the Fig & Onion Relish with our Estate Chardonnay

    Meet the Chef!

    Meet our beautiful chef, Amy Edstein! Amy is the recipe and content creator from Feeding the Edstein's. Amy is a Sydney-based mum who loves to cook what she craves and share her love for food. You’ll find her sharing her daily cooking adventures on social media, with plenty of tips and tricks along the way to get you inspired. If she’s not cooking up a 3-course meal that’ll make your mouth water, you’ll definitely find her dining out at the best local food spots. Be sure to check out her stories and give her follow on Instagram @feedingtheedsteins. Don’t be afraid to drop her a DM or just say hi. 

    Also in Recipes and Food Pairing

    Fresh Truffle Pasta Recipe - Millon Wines
    Fresh Truffle Pasta Recipe

    2 min read

    Read More
    Fruity Pink Moscato Punch - Millon Wines
    Fruity Pink Moscato Punch

    1 min read

    Read More
    Mother’s Day Rose Shaped Salmon Blinis - Millon Wines
    Mother’s Day Rose Shaped Salmon Blinis

    2 min read

    Read More