A COFFEE table book, showcasing innovative local chefs and South Coast scenery, was launched at the annual Congress of the International Society for Applied Phycology in Sydney on Sunday.
Local foodies gained a sneak peek at The Coastal Chef, produced by Ulladulla’s Habour Publishing House, at a soft launch at the Ulladulla Oyster Bar last Tuesday night.
The book features cutting edge culinary creations using one of the world’s most important and diverse ingredients of the future, seaweed.
Editor and project manager Claudine Tinellis said 20 South Coast chefs, worked alongside Mollymook-based marine scientist Dr Pia Winberg to publish an “inspirational table-top book of new food creations using seaweed and algae”.
“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,” she said.
A strong advocate for seaweed’s health benefits, Dr Winberg sourced a selection of seaweed and algae from around the world and gave each participating chef a mystery box to work with.
Each chef was asked to come up with innovative ways to use the seaweed and algae by creating an entree, main, dessert or even a beverage and document the process for the book.
Dr Winberg said local chefs have made the most of the ingredients they were given.
“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,” she added.
The book is now available at the Harbour Bookshop in Ulladulla as well as selected local outlets and, according to publisher Garry Evans, it is “flying off the shevles”.