As home to some of the world’s cleanest salt water, New Zealand produces much of the finest quality ocean vegetation on earth. Doug collects his untouched seaweed from carefully chosen sources such as Bay of Plenty, Wairarapa & Hawke’s Bay, seeking out the Ecklonia Radiata species which is distinctive in its speckled colour and mild taste.
Once taken from the ocean, kelp can be used in cooking as a vegetable or even as a seasoning. Watch as Doug and Louise showcase how smoking seaweed can unlock a deeper, richer flavour. This results in their delicious, healthy and super quick Tarakihi fish fillets wrapped in herbs, lemon and kelp, paired beautifully with a crisp, vibrant Stoneleigh Marlborough Sauvignon Blanc. This harvested kelp, once essential for life underwater, has breathed new life into the recipes and flavours enjoyed by Doug and Louise.