Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The year has started fairly well for most people I know, and the holiday buzz is still apparent even as many return to work.

The farmers' markets have been busy with a lot of visitors keen to try local fresh produce and seasonal treats.

New season, fresh stone fruits, runner beans, blueberries, even microgreens have been selling well, as people discover produce and products you can't get at your supermarket. Sometimes, it not just the fact that you never see a runner bean at the supermarket, it's the fact the produce is fresher and tastes better.

Then of course there is the, what I term, flavour addiction factor or FAF consistently in certain market products that make them an essential must-have.

For example, Flaveur Breads' Mount Maunganui Gold sourdough, or small batches of local chocolate peanut butter or Mamaku blue blueberries.

Of course, some chefs regularly buy their produce at the market because they need the best; and can often deal directly with the grower, with some foreign nationals likely to strike up a deal for bulk purchases.

Also this year, I've already noticed an obvious increase in awareness of more organically-grown and healthy foods; and a dramatic increase in day-glo running shoes.
But the question remains, what will be my FAF?

For this week, it's going to be the highly unusual flavour of Texas tarragon, sometimes known as Mexican mint, infused in a blancmange and served with blueberries.

Texan blueberry blancmange

Ingredients
6 cups full cream organic
milk (divided)
½ cup maize cornflour
¾ cup white sugar
8-10 leaves Texas tarragon
3 cardamom pods
2 strips of lemon rind
1 chip of blueberries

Method

First, make simple syrup by using half the sugar and ¼ cup of water. Heat until dissolved in a stainless pot. Drop in the cardamom pods and the Texan tarragon leaves and a couple of peelings of lemon skin. Once the syrup has cooked a few minutes, add in three cups of the milk bring the mixture to the boil, whisking occasionally.

Mix the cornflour and the rest of the sugar together. Add the milk in a separate bowl. Once the pot is nearing boiling point, pour in the cornflour mix in a steady stream. Whisk continually and boil for about 30 seconds then remove from heat. Strain into non-stick Texas muffin tins or ramekins and chill for six hours before un-moulding. Serve with fresh blueberries, or drop them into the mix before chilling.