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Wild Fruit & Herbs, Honeyed Milk Curd and Caramelised Apple Puree

A few Sundays ago I was out cycling and as I turned into Queen Street in Craigie, I almost knocked over one of our favourite Small City chefs, Andrew Moss of North Port

His usual laid back self (I have never met such a laid back chef!) he was strolling along, laden with a couple of carrier bags full of a successful afternoon's foraging.  A wee blether later and he was all signed up for our Small City Recipes Demo and had decided he would do 'something with foraged fruits'. It sounded good to me!

Andrew is big fan of foraging with a number of dishes on his North Port menu inspired by his days out walking in Perth. He tells me the bushes are laden with amazingly sweet wild fruits and bright herbs packed full of flavour - what he wouldnt tell me is EXACTLY where his top spots are...!

He served his wild fruit salad with honeyed curd and I was amazed at how easy this was to make.  This is the stuff that is used to make cheese and you do get the delicate fromagey tang mixed in with the sweetness of the honey - it is soooo tasty.

You can use anything you find for this dish; experiment with the seasonal offerings and as you sit down to tuck in you can rejoice in the fact that all you've paid for is the milk adn honey (unless you have a cow and bees.. in which case, even better!)

Please do try this out at home - and let us know how you served yours. Leave your comments here to let us know how you served yours. You can also share your photographs and ideas with us. We'd love to see them. As always, tag them#PerthLoveFest and we'll scatter them around our own social media.

Happy Foraging,

Love Nicki X

PS If you see me stalking Andrew Moss wearing dark glasses and a bunnet, you'll know what's going on!


  • 200ml milk
  • Juice 1/2 lemon
  • 1tbsp honey
  • 2 wild apples
  • 100ml water
  • Wild fruit - plums, brambles, raspberries, strawberries, apple
  • Wild herbs - sorrel, wood sorrel, lemon balm

    For The Curd

    • Add the milk and honey to a small sauce pan
    • Bring the milk and honey to a simmer, stirring to combine the honey
    • Stir the lemon juice and take the pan off the heat and allow to curdle
    • Strain the milk through muslin and allow to drain for as long as possible, preferably overnight in the fridge
    • Scrape the curd from the muslin and set aside until needed

    For The Apple Puree

    • Peel.and chop the apples
    • Caramelise in a heavy based pan on a medium heat
    • Once caramelised, add the water and cook gently until soft
    • Blitz the apples to a puree

    To Serve

    Use your own selection of wild fruits and herbs.

    Andrew used plums, brambles, raspberries, strawberries and apples.

    For wild herbs he chose sorrel, wood sorrel, lemon balm

    • Place some of the apple puree on the bottom of a plate and crumble some of the milk curd on top
    • Add the fruit, cutting to bite size if required
    • Garnish with the wild herbs