FORAGING FOR FRAISES des bois along the trails of Bush Creek is one of my favourite pastimes. Their delicate, subtle nature makes them impossible to resist mid-hike. They are truly a wild treasure of tiny bursts of sweetness that never make it home. To celebrate the charm of strawberries, I’ve gathered a few recipes that encapsulate the essence of the season. From salsa to sorbet, each dish celebrates the strawberry’s bright spirit… not truly a berry by definition, but forever the symbol and flavour of summer.

1. Strawberry & Thyme Port Reduction Melt 2 tablespoons unsalted butter in a small saucepan over medium heat and cook 1⁄4 cup finely minced shallot until translucent. Add 1 cup chopped fresh strawberries and 1 tablespoon fresh thyme leaves. Cook for 3-4 minutes until the strawberries soften. Pour in 1 cup ruby port. Season with salt and pepper to taste. Simmer until slightly reduced, about 10-15 minutes. Remove from heat and whisk in a small knob of cold butter. Serve with a grilled duck breast, topped with freshly chopped chives.

2 Strawberry Lemon Sorbet In a food processor, place 3 cups hulled fresh strawberries, 5 tablespoons white sugar, 2 tablespoons brown sugar, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract and a pinch of salt. Blend until completely smooth. Pour into a shallow dish and freeze for 4-5 hours, stirring every 30-60 minutes to break up ice crystals. Garnish with fresh mint and freeze-dried strawberries.

3 Fiery Strawberry Ginger Margarita Moisten the rim of a glass with a lime wedge. Dip the rim into a salt-sugar mix, rotating the glass to coat evenly. In a cocktail shaker, muddle 4-6 hulled strawberries with 1⁄2 teaspoon diced chilli and 1 teaspoon freshly grated ginger. Add 120ml tequila blanco, 30ml Cointreau, 30ml fresh lime juice, and 1 teaspoon honey. Fill with ice and shake vigorously for 15 seconds. Strain and garnish with a skewer of fraises des bois and candied ginger.

4 Strawberry Pink Peppercorn Jam In a bowl, combine 2 cups hulled and quartered strawberries, 1 cup white sugar, 2 tablespoons orange juice and 1 teaspoon lemon juice. Macerate for 2 hours. Transfer to a pot, add 1 teaspoon crushed pink peppercorns, 1 tablespoon orange zest and 1⁄2 teaspoon fresh thyme. Bring to a boil, then simmer for approximately 45 minutes, stirring frequently, until thick, skimming any foam. To test if ready, place a spoonful on a chilled plate; wrinkles indicate it’s set. Pour into a sterilised jar, seal, and process in a boiling water bath for 10 minutes. Will keep for up to 12 months. It’s fabulous with any charcuterie board or simply on a piece of Vogel’s toast to kick start your morning!

5 Strawberry, Ricotta & Basil Mousse with Crispy Prosciutto Bake 4 slices of prosciutto at 180°C until crisp. In a blender, combine 1⁄2 cup hulled strawberries, 1 tablespoon lemon juice, 1 tablespoon honey, 1 cup ricotta (we used Viavio), 1⁄3 cup fresh basil, salt and pepper to taste. Blend until smooth, chill for 30 minutes. Pipe the mousse onto a wafer cracker and top with a shard of crispy prosciutto. Garnish with finely chopped basil.

6 Strawberry Balsamic Vinaigrette In a blender, combine 1⁄4 cup fresh strawberries, 1 teaspoon Dijon mustard, 2 teaspoons balsamic vinegar (we used Giusti), 1 teaspoon red wine vinegar, 4 teaspoons extra virgin olive oil, salt and pepper to taste. Blend until smooth. Stir in 1⁄4 teaspoon poppy seeds. Store in a sealed jar in the fridge for up to 5 days. Serve with peppery greens.

Sofia Taquet is the creator of the Snapchat series Food with a View and the founder of @SkyFoody and @SkyFoodyNZ – digital presences celebrating authentic, diverse food- and-beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s rich gastronomic landscape and distinctive flavours. She was also recently named as one of Cuisine’s inaugural TasteCurators.