She has translated this into her new book, Wild Delicious, including recipes from her childhood alongside ones picked up on her travels — like the Goan fish curry below, inspired by her time in India. Rose recalls growing up north of Auckland with a mother 40 years ahead of her time who planted 15 types of tomatoes and collected and saved heritage seeds. Having settled back in New Zealand, she is now sharing those traditions with her own children. Place the tart cases on serving plates, divide the yoghurt filling evenly among the cases and top with the blueberry compote. To make the curry, place a large, heavy-based saucepan over a medium to high heat and add the coconut oil or ghee.

Source: Otago Daily Times September 04, 2018 22:52 UTC