Mediterranean

Spring Bruschetta with Garlic Kelp Butter

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and typically garnished with tomatoes, olive oil, salt and pepper. This version uses a garlic kelp spread instead of the traditional olive oil. This has the advantage of reducing salt/sodium and providing other essential minerals and natural iodine. For those who prefer a drizzle of olive oil to spread/butter, the garlic kelp can simply be sprinkled on the dish instead of salt.

Continue reading "Spring Bruschetta with Garlic Kelp Butter" »


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" »


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" »


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.

Continue reading "Vegetarian Puttanesca Sauce with Karengo, the Nori from New Zealand" »


New twist on Pissaladière, the French Pizza

Pissaladière is a very popular lunch treat in the South of France and is traditionally garnished with anchois (anchovies). This version is vegetarian and is just as tasty & satisfying.

Continue reading "New twist on Pissaladière, the French Pizza" »


The official blog of Pacific Harvest - visit website
Free Updates

Get the latest articles first by email or RSS.