There’s nothing quite like a sun-ripened strawberry and some of our best producers can be found right here in the Western Cape (see directory). This is a beautiful dish of red berries and yellow and orange flowers dusted with yuzu powder (the dried zest of the Japanese citrus fruit). Yuzu powder is available at good Asian supermarkets.
2 cups quartered strawberries
2 teaspoons fresh fennel leaves
6 rose petals
¼ cup edible flower petals
½ teaspoon yuzu powder
½ lemongrass stalk, cut into 2cm pieces
¼ cup extra virgin olive oil
Juice of ½ lemon
½ teaspoon caster sugar
1 teaspoon cream
Dress the strawberries and fennel leaves with 2 teaspoons of the vinaigrette. Evenly and decoratively pile the strawberries onto 2 serving plates. Decorate with the rose petals, flower petals and fennel leaves. Drizzle the rest of the dressing around and dust on the yuzu powder.
Using a pestle and mortar, crush the lemongrass into a paste. Whisk in the oil, lemon juice, caster sugar and cream until it is emulsified and the sugar is dissolved.