Kale sea spaghetti salad Photo: Pacific Harvest
Pacific Harvest's Louise Fawcet talks to Kathryn Ryan about the unique culinary properties of seaweed.
Louise Fawcett and her husband Doug Photo: supplied
She says like different vegetables each one lends itself to a variety of culinary uses - some tenderise meat, others are good for noodles or as a gelatine or salt substitute. Seaweed's usage in meals can be traced back to three thousand years ago. Louise has recipes for roasted pumpkin with furikake, sea spaghetti & kale salad, and vegan umami broth.
