New Delhi, Aug. 9 -- In a dining hall bathed in sunlight, I dig into a plate that represents the essence of springtime in Tasmania: sweet peas tumble off a bed of salted fish, finished off with a sprig of tarragon. Bright and tart with just a hint of sweetness, these peas were plucked a few minutes before they made their way to my plate at The Agrarian Kitchen, chef Rodney Dunn's restaurant and garden in Tasmania's verdant Derwent Valley. Ten minutes before we sat down to our meal, Dunn took us on a tour of the garden and greenhouse, where he plucked Lacey Lady Peas off the stem and watched in delight as we squealed in surprise when we bit into them-Sweet! Juicy! Peas! "It's easy to be creative with your cooking when your produce does mor...