27 Nov “Australian kelp” | Foodservice
Kelp packs a punch when it comes to flavour and nutrition, so it’s no surprise that it has become one of the world’s hottest food trends in recent years.
Seaweed has a long culinary history; Japanese sea-farmers have cultivated wakame since the Nara period (AD 710-794), there is evidence that seaweed was an important source of food and medicine for early coastal settlers in the Americas, and it features in many different cuisines around the world.
Recent interest in native, wild and foraged foods has led to chefs seeking out the plethora of seaweed and sea vegetables growing in Australian coastal waters, exploring their umami flavours and experimenting with it for culinary use. Fresh or dried, roasted and ground, pickled or brined there are many creative ways to integrate seaweed into dishes, adding a complexity of flavours or simply used as an alternative to salt.
Kelp is a large brown algae of which there are around 300 different varieties. Common or leather kelp (ecklonia radiata) is just one of many varieties of edible seaweed that grow in abundance in southern Australian…View on foodservicenews.com.au