Today is about “Tartare” a word spelled a couple of different ways and used in diverse contexts. What we will be talking about here is the French use for it in culinary circles. Tartare spelled this way refers to a mixture of finely chopped or minced raw ingredients often combined with onions, capers, fresh herbs and seasonings.Seaweed Tartare is a local specialty in Brittany – France where it is served with many of the beautiful seafood the region is renowned for, but it has many other applications…read on
Allergy free alternative
I have been on a quest to present healthy snacks for the summer season. This is a moorish little nibble that takes minutes to prepare and is sure to be popular with your family and guests. These pastries are a departure from the traditional ‘cheese stick’ is that they boost some good nutrients without losing […]
I am asked many questions when I give Seaweed Preparation Workshops, but one that seems to be on many people’s mind is whether seaweed can be used in desserts. Some of you may think that ‘Seaweed’, ‘chocolate’ and ‘ginger’ are words that don’t really belong in the same sentence, let alone a recipe. Yet the pudding below is scrumptious, without so much as a whiff of seaweed about it. So Karengo (NZ nori) with chocolate & ginger, one of the best taste combination I know for dessert, rich, intense and flavourful. Try it !
Sea Grapes are called “nama’ in Fiji and are harvested in shallow waters near the reef. Nama is often seen in markets or on the buffet tables in resorts. It is said to have anti-fungal and anti-viral properties and they are a fantastic alternative to caviar. Here is an easy recipe that will take you back to tropical Fiji !