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

So far this year, life has been a little difficult as I have faced extra stressful transport problems as I find myself without a vehicle.

Just as well I have some good friends and neighbours, otherwise I wouldn't be able to attend the farmers' markets and share in the joy of microgreens.

I caught up with some old friends recently over a few buckets of beer down on the ever-changing Strand in one of the new bars; and we reminisced about the past.

Three of us were chefs and naturally talked a lot of hospitality, about past restaurants, food trends and influences.

It was humbling to note they'd seen me as somewhat of a pioneering chef who was years ahead of his time.

For those that can recall Forrest, with its natural cuisine; that was one example, and so what of the future?

We discussed our plans for the coming year, basically the plan for me is to make a living by selling microgreens; how brave is that?

The trouble is I can't stop creating. It's like a drug for my own wellbeing, so I will always be in the kitchen making something new when I feel the need.

As I have a bag of peaches, and the children at home, I thought I'd create a quick and tasty cobbler as the rain begins to fall. I decided to add an extra dimension to the cobbler by char-grilling the peaches first.

Chargrilled peach cobbler

Gluten-free

Serves 4

Ingredients

120g melted butter
½ cup ground almonds
½ cup maize cornflour
¼ cup fine polenta
1 cup coconut sugar
2 tsp baking powder
¼ tsp salt
1 scant cup of milk (not quite a cup)
1 large egg
4-6 just ripe peaches (large chunks grilled for one minute on barbecue)
1 tsp cinnamon
1 tsp ground cardamom
fresh nutmeg, a few grates

Method

In a casserole or deep baking dish, pour in melted butter to cover the bottom. In a bowl, mix together half the sugar, baking powder, salt, polenta, ground almonds and cornflour.

Whisk up the milk and egg into a smooth batter and pour over melted butter.

Sprinkle spices and remaining sugar over the charred peach chunks while still warm in a separate bowl, then spread and dot over the batter but do not stir. Bake for 45 minutes at 170 degrees Celsius until batter comes to the top and is golden brown. Serve warm with ice cream.