To bite into a fresh, local, juicy strawberry is a wonderful sensation, and now is the moment to enjoy them as they flood into markets and stores. Sweet, flavour-packed berries grown here simply do not compare to the imported ones that are large, hard and tasteless.

Chef Ian Thomson holds a plate of his Summer Salad with Roasted Strawberries and Walnuts.

It is unfortunate many imported berries, which are still being promoted in some supermarkets, are picked before they are ripe in order to survive transport over long distances. That means the imported berries cannot develop the same sweetness as local berries that ripen in the field.

One chef who is having fun creating dishes using the new crop of Ontario strawberries is Ian Thomson at Cafe Paradiso, 199 Bank St. On the bistro menu one can find strawberry minted cold soup and summer salad with roasted strawberries, Quebec goat cheese and walnuts. His salad recipe appears here.

One popular dessert, called a trio of strawberries served in a wafer tuile, includes a strawberry dipped in chocolate, another topped with streusel and a third marinated with Grand Marnier and Drambuie with a dollop of strawberry gelato on top.

Ian's philosophy is to have the best ingredients using classical techniques and slow cooking methods. He decided to roast strawberries, he says, "to concentrate and develop flavours of the strawberry.

"At the same time I wanted something refreshing and filling for customers on the summer menu."

Another popular item on the menu is bistro-style roast chicken, where the organic, grain-fed bird is served au jus with roasted garlic and fries.

The restaurant can be reached at 613-565-0657.