This weekend I made local wild food tasters for some Japanese seaweed scientists.
Wild mint and buchu brandy cocktails
Buchu brandy is excellent for settling the stomach. So after a heavy meal a shot of this would do you good….nice excuse!
Crumbed black mussels on a bed of wild nori
She sells sea shells on the sea shore…
Limpet, periwinkle and “krimpvarkie” seaweed samoosas
Perfectly ripe, rainbow coloured sour figs
Ulva seaweed and wild sage chillibites
Brassicophycus and Chordariopsus seaweed coleslaw salad with edible wild flowers.
Never-fail wild garlic rolls
And for something sweet….
Agar-agar mini milk-tart “boats” with candied kelp and Carissa flowers.
Hope this keeps you inspired – Have a totally wild week!