For the yoghurt thyme ice-cream,put the water,thyme,sugar and honey into a saucepan and cook over a low heat for a couple of minutes until sugar dissolves and it becomes a light syrup. Remove from the heat,strain and cool. When cool, mix into yoghurt,add lemon zest then churn in an ice-cream machine according to instructions.
For the macadamia crunch,toast the fennel seeds until fragrant in a small frypan then crush in a mortar and pestle. When cooled,mix with the nuts,cocoa nibs,bee pollen and a small pinch of salt.
For the roasted figs,preheat oven to 200C. Score a cross in the top of the figs with a sharp paring knife,put them on a lined baking tray,drizzle with honey and bake for seven minutes. To serve,put a fig on each plate with a couple of scoops of yoghurt ice-cream,then top with macadamia crunch.