One of the easiest ways to eat seaweed is roasting, or drying in the sun. This technique is effective with thin and wide seaweed. 

Learn to recognise and prepare local edible seaweeds. Tasting and recipe ideas for including seaweed in everyday meals.

Appreciate this gift from the sea with Izumi Schmidt Uchida, and Sally Carson from the NZ Marine Studies Centre at Portobello.

Seaweed is a big part of Izumi’s Japanese heritage, and Sally is a seaweed enthusiast from way back and likes to serve kelp chips at every dinner party.

About the Presenters:

Sally Carson is the Director of the NZ Marine Studies Centre (Dept of Marine Science, University of Otago) and author of ‘Field Guide to the NZ Seashore’ and ‘The New Zealand Seashore Guide’.  

Izumi Schmidt Uchida is a film coordinator specialising in science and nature content, as well as a photographer/writer/blogger.  

Cost: $40pp (max 30 pax)

BOOK:

Hosted by New Zealand Marine Studies Centre: The Marine Studies Centre provides a window into marine research at the University of Otago. The Centre at Portobello showcases local marine life offering marine education programmes for all ages through hands-on marine experiences.