Louise Fawcett's Articles

Vegetarian Puttanesca Sauce with Karengo, the Nori from New Zealand

This adaptation of ‘PUTTANESCA’ from the traditional Neapolitan recipe is an affordable, spicy dish intended for quick preparation. The anchovies are replaced by Karengo, a seaweed from New Zealand’s South Island. When Karengo is exposed to moisture in cooking, its flavour becomes very similar to mild anchovy.

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Sea Grapes, are they really green caviar ?

Their name no doubt comes from their physical resemblence to beautiful bunches of little grapes. There are many varieties but 2 are popular as food, their colour range from bright green to bluish and olive green. They are a staple seafood in the Okinawan region where they grow; they can also be found in other parts of Asia and in the Pacific Islands where they are served with a mixture of fish & vegetables in coconut milk in a dish called kokoda or Nama in Fijian.

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Seaweed & Pulses – a match made in Heaven ?

Many people complain of difficulty digesting pulses, seeds & whole grains as a reason to eat them less frequently or avoid them altogether. Both seaweed and pulses are ingredients that should make a greater part of our diets because they have so much to offer nutritionally, but cooking either on a regular basis requires a little inspiration & motivation for most.But there is hope !! seaweed help make beans, grains & seeds cook faster and become more digestible and the colours involved in the pulse/seaweed combinations are a feast for the eyes !

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Beetroot, Fennel & Feta Salad flavoured with Smoked Kelp

This lovely fresh autumn salad is crunchy, colourful and satisfying. Smoked Kelp is used here instead of salt or any other seasoning; it is a lovely vegetarian alternative to bacon for those who like the smoked flavour in food.

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Simple seaweed salad, Asian-style with Wakame

The recipe for this salad taste very similar to the one that is available in the stores…only you know exactly what is in it ! The ones sold commercially often contain suspicious ingredients to preserve the colour and crunchiness.

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Low sugar Rhubarb, Orange & Walnut Marmalade with Agar

Agar is great in fruit jelly preparations, unlike pectin; it doesn’t need the sugar to form a gel. The good news is that you can make your own preserves with minimum sugar and still get the right texture.

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