Christie is a self taught cook and self confessed cookbook and magazine addict! She loves the creativity of spontaneous cooking as well as the pleasure of planning and perfectly executing a meal.

She is a born and bred Sydney girl, but has travelled and lived all over the world to get inspiration for cooking; London, Singapore, Brussels, Paris, Bangkok and more… with New York and Barcelona next on the list.

With this blog, she hopes to share her passion and knowledge for all things food related, so come back often and indulge with pleasure.

Why fig & cherry?
The name fig & cherry is strongly marinated in history. Christie’s family heritage is a mixture of Lebanese and Hungarian cultures and she wanted to reflect this in the name of the site.

Figs are very often used in Mediterranean cooking and are especially devoured fresh from the tree. Her Dad has been known to eat an entire tray of 24 in one sitting.

Cherries, particularly sour ones, play an integral part in delicious Hungarian desserts and are often partnered with cream cheese and crepes. A savoury cherry sauce to go with goose or duck is also a lovely Hungarian treat.

Figs and cherries are also simply two of her favourite fruits!

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Hire Me!
Christie is available for recipe creation, food styling, reviews and food related articles or commentary. Please get in touch via the contact form or email her at christie[at]figandcherry[dot]com.

Credits
Website design by Morning Copy
Logo and stationery design by Wainwright Media
Banner photography by Marty Lochmann

FAQ
What equipment do you use?
I’ve had a few emails lately about the camera I shoot with. I have to admit that I don’t use a professional one, but it works really well for me. I’m going to get a some new lenses in a few months (that’s the expensive part), which should help me with close up shots. I use a Sony Cybershot DSC-H3. To check it out and buy it, click here.