We serve this dish in summer when both locally grown strawberries and flowering green fennel are in season. Every morning I pick the pollen tips from the masses of wild fennel plants that grow on the Bellarine Peninsula, where I live. This dessert is a favourite of my son, Kobe. It is very intense; last year when I took him and his grandmother
Place 2 tablespoons of strawberry oil in the centre of each plate. Dip the strawberries into the vanilla brown sugar and place 7 on each plate. Scatter the fennel pollen over the berries. Pour the soured cream over the strawberries at the table.
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