Book – Coastal Chef

Coastal Chef is a unique entry in the Australian cookbook scene. Complete with fifty recipes, from nineteen chefs across the country, this book is a visual feast which tastefully and practically educates readers about the benefits of eating seaweed and algae.

Featuring a stellar lineup of chefs, including David Campbell, Jean Francois Salet and Sonia Sotriffer, is intended to take seaweed and algae beyond the ordinary sushi roll, and incorporate them in a range of inspiring and innovative recipes.

This book is a must-have for those who want to eat clean, sustainable foods which are beneficial to your health. In this case, the grilled pork with saffron and seaweed gnocchi, or the chocolate pear tart with seaweed caramel popcorn ice cream, might get your stomach grumbling.

Coastal Chef presents a compelling, mouth-watering case for the inclusion of this versatile food of the future in your staple diet. Get it on your plate – we mean, bookshelf.

Coastal Chef features:

• Edited by Claudine Tinellis.
• Paperback – 260 pages.
• Includes 50 delicious recipes from 19 Australian chefs, using a selection of seaweed and algae species.
• Takes seaweed and algae use beyond the ordinary sushi roll.
• Uses a selection of 28 different seaweed and algae species.
• Recipes divided into: cocktails, accompaniments and canapés, entrees, mains and desserts.
• Two pages of lined pages provided for your notes in the back.
• Glossy, full colour photography throughout.

Dimensions: 21cm (w) x 26cm (h) x 1.5cm (d).