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