Gluten Free

Roasted Pumpkin Crescents with New Zealand Vegan Furikake

For those who have had pumpkin in their diet for years, this preparation may be a welcome change to the traditional methods of preparation. This recipe features pumpkin seasoned with Pacific Harvest Furikake. It is natural & vegan and its flavour & colour comes from the variety of seaweed in the mixture (5) as well as Chilli, Garlic or Citrus.

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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.

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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’ !

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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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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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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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