Nori, gim, zicai, laver … no matter where you’re from, you’ll almost certainly have a word that describes algae and seaweed as a food. Sushi and miso soup are just two examples where we eat seaweed in our everyday food. Let’s take it a step further.
Algae and seaweed have probably been eaten by humans as long as our species has existed. The earliest historical record of seaweed consumption goes back to 3000 BC in China, and there is good evidence the Irish and Scots have eaten seaweed for at least 4,000 years.
We are just starting to realise just how beneficial and tasty seaweed and algae can be. In a world obsessed with nutrient-poor junk or fast foods and the rising incidence of lifestyle diseases such as obesity and Type 2 diabetes, it has never been more important for us to make responsible and ethical food choices.
Taking some of the world’s leading seaweed and algae producers and partnering them with some of Australia’s most innovative chefs from the South Coast and beyond, this book will take you on a visually evocative, tantalizing journey in which you will become acquainted with culinary masters, drawing their inspiration from
the primal beauty of our pristine coastline.
Taking seaweed and algae beyond the ubiquitous sushi roll, this book is a must have for all who want to eat clean, sustainable food that tastes sensational and has maximum health benefits.
Filled with compelling information and amazing new recipes to put seaweed and algae back in its rightful place as a nutritious and tasty part of our staple diet.
Order your copy of Coastal Chef from Harbour Publishing here