Inspiration for locally foraged Seaweed
#EatNZKaitaki Chef Haylee Simeon shares how she's been experimenting with locally foraged seaweed in a number of different recipes, showcasing and celebrating its diversity.
Lately, I’ve been experimenting with local seaweeds in my area of Bluff/ Southland, preserving/enhancing the different flavours of the different varieties of seaweed around me.
I really enjoy harvesting these ingredients with my tamariki which also allows me to have a deeper connection & appreciation for my environment/area.
I love being able to educate my tamariki on foraging local resources and the health benefits of what they forage and taste, how to prepare and create dishes with it, and what time of the year to harvest a certain variety of seaweed. I’m teaching them as I learn along the way, so it’s really special for me, and I know that my tamariki will carry that knowledge and experience on to their babies in the future.
My recipes involving seaweed so far have been based around old school practices such as pickling / preserving which I then create a modern dish complementing the flavours of what we’ve harvested.
For instance, When I tried Lettuce Seaweed, it reminded me of cucumbers, so I thought if I pickled it and paired it with fennel and Ceviche using the Fresh Bluecod I had, they would match perfectly. And yip! Nailed it 👌
When I made my Karengo Seaweed Pesto, I thought it would match Kina beautifully in a pasta dish, and yip! Nailed that one too 😁
BUT!!! I can guarantee there’s been a few recipes I’ve tried and failed miserably at though! That’s how we learn, We adjust as we need to. 😊
I love continuously trying different techniques and flavours. It’s something that excites my soul.
So if you’ve ever wanted to try something new/ out of your comfort zone, but are scared that you don’t know what you’re doing? Research, experiment give it a go! Failures lead to successes, and in this case, Tasty Experience 😁
Much Love Hayz 💜 #eatnzkaitaki