it doesn't even cool off at night

lightly beer-battered, shallow-fried fish tacos with fresh guacamole, sliced cabbage, coriander, and tomato salsa.

and then the shining star: fig and mascarpone ice cream.

1 1/2 cups sugar

1 3/4 cups water

450 g mascarpone

1/2 cup cream

fig confit

1. place the sugar and water in a saucepan over low heat and stir until sugar dissolves. simmer for 3 minutes, then remove from heat, and leave syrup to cool.

2. mix the syrup with mascarpone and cream. place in metal container and freeze for about 45 mins.

3. swirl in fig confit. return to freezer and stir at one hour intervals.

ta da!