This week, we're diving into the world of seaweed.

As always, when I write a Let’s Talk About… article, I get so fascinated and end up deeper into information sources and research. This week is no exception with a dive into edible seaweed – nutritional value, how to use them in the kitchen and sourcing them for you and your family. It’s an overview, with more reading provided if you, like me, want to know more.

I share the story of a nearby small business – Phycohealth, based in Ulladulla – whose founder, marine biologist Dr Pia Weinberg, has harnessed the nutritional benefits of seaweed and made it available to all by through everyday food items such as pasta, muesli, snacks and salt.

And, as a homage to the long-standing use of edible seaweed in Japanese cuisine, I provide a selection of Japanese restaurants in and around Wollongong.

Enjoy,

Susan Luscombe

The Thursday Editor

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