Algae Cookbook

“Coastal Chef – Culinary Art of Seaweed & Algae in the 21st Century”

This coffee table book, or algae cookbook, was launched in Sydney during an annual International Congress in Phycology. The cookbook contains cutting edge culinary creations using one of the world’s most important and diverse ingredients of the future, seaweed.

“This is an exciting and innovative project aimed at inspiring Australians to eat seaweed and algae and to promote the exceptional culinary talent of new and established chefs with links to the Shoalhaven,” says the editor and project manager Claudine Tinellis.

Claudine said, 20 local chefs worked together with a marine scientist, Dr. Pia Winberg, to publish an inspirational cookbook with algae as the key ingredient. The process started with a seaweed/algae selection by Dr. Winberg. Each participating chef got a “mystery box” from what they were asked to create an entree, main and dessert, or even a beverage, and document the process for the book. “Many of us, when we think of seaweed, immediately think of sushi, but these chefs have created an amazing collection of recipes for those that want to eat clean, sustainable food that tastes great,” Dr. Winberg said.

The book is now available at Ulladulla








Tweet about this on TwitterShare on FacebookShare on Google+Email this to someone