Dressings & Garnishes

MY FAVOURITE THINGS: Holiday Nibbles & Edible Gifts Ideas with Seaweeds

Finding gifts for some people may be a difficult task. Offering food can be a nice solution especially if you prepare it yourself and the presentation shows an investment of time and creativity. ‘My Favourite Things’ features Home-made gift ideas and nibbles with a difference for entertaining during the Holiday Season. Making your own gifts really transforms the gesture of giving into something much more personal…isn’t it the meaning of the Season ?

Continue reading "MY FAVOURITE THINGS: Holiday Nibbles & Edible Gifts Ideas with Seaweeds" »


The Best Mint Jelly set with Agar

The mint jelly that my family used to serve with the lamb had nothing to do with the real thing and I remember to this day the horror in Doug’s eyes when I served it the first time! Since then, I have tasted lots of different mint sauce & jelly and I would like to share my favourite recipe.

Continue reading "The Best Mint Jelly set with Agar" »


Seaweed Tartare, a Colourful & Tasty Garnish

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

Continue reading "Seaweed Tartare, a Colourful & Tasty Garnish" »


Karengoïade, a cheeky twist on a tasty French garnish

Karengoïade can be made quite chunky and used this way as a garnish on vegetables; it is also delicious ground finer in a food processor (or pestle & mortar), turned into a tasty spread for crostinis.

Continue reading "Karengoïade, a cheeky twist on a tasty French garnish" »


No Fat Tarragon Dressing Using Agar

I would like to tell you about a use for agar that is not widely understood and yet, has been used for years in industry for food products and many other applications.

This particular property has to do with the harmonisation of a mixture when the various ingredients have different size, weight and velocity. Imagine a vinaigrette dressing for example; if it is left to stand for 15 minutes, the various ingredients will separate and some will come to the surface while others will sink to the bottom. As you shake the mixture, the oil emulsifies and keeps the other ingredients in suspension for some amount of time.

Continue reading "No Fat Tarragon Dressing Using Agar" »

No Fat Tarragon Dressing Using Agar

Seaweed Pesto, made with Dulse

The word ‘Pesto’ comes from the Italian for ‘pounding’ or ‘crushing’, traditionally done with a pestle & mortar. The name is now commonly used for mixtures containing various types of herbs, nuts, allium (genus for various onions & garlic) & cheese. Try this version with the red seaweed ‘Dulse’ !

Continue reading "Seaweed Pesto, made with Dulse" »


The official blog of Pacific Harvest - visit website
Free Updates

Get the latest articles first by email or RSS.