The blog about seaweed epicure and wellness
In Scandinavia GRAVLAX refers to the medieval practice of curing heavily salted raw fish by burying it above the high tide level. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand; the word gravlax comes from the Scandinavian word grav, which […]
Continue reading "New Zealand Gravlax Cured with Manuka Smoked Natural Sea Salt" »
Looking for something easy and delicious to make at the last minutes when entertaining for the holiday season? These goat cheese truffles are just the ticket. The combination of the smooth and tangy goat cheese and seaweed seasoning is a delight for both the eyes and the palate. Pacific Harvest Furikake Seasoning is not unlike […]
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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 […]
Continue reading "Puff pastry Sticks with Furikake, the Seaweed Seasoning mix" »
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 !
Continue reading "Chocolate Fondants with Karengo & Crystallised Ginger" »
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 !
Continue reading "Sea Grape Salad from Fiji – A Preview of Summer!" »
Nori is the Japanese word that refers to a group of red seaweed traditionally classified as ‘Porphyra’. In New Zealand, Nori is called Karengo or Parengo and to date, NIWA scientists have identified about 35 species growing along our coasts.For much of the year Karengo cannot be seen easily, it may only be a speck on the rocks. Like other plants, the main growing period is spring. At maturity and from a distance, it may look like a torn black plastic bag melted on the rock.
Continue reading "Nori and Karengo, What is The Difference ?" »
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