We visited Cam and Bert at Southern Seagreens, for an eye opening and inspirational chat about what they do, they established Southern Seagreens in order to grow the most nutritious and sustainable food. Seaweed requires no soil, fresh water or fertilisers. It’s a zero-input crop and it's packed with protein and nutrients important for human health. It draws down impressive volumes of carbon and improves the marine eco-system as it grows. It’s tasty and nutritious. Growing native kelp on their sea farm at Flinders and diving for Wakame (an introduced but high quality kelp) in southern Port Phillip Bay. Removing Wakame helps to re-establish native kelp populations that have been under pressure from invasive sea urchins and increasing water temperatures.

A small-scale (but we think pretty mighty!) outfit focused on producing very high quality seaweed products for home consumers and foodservice. You can find Southern Seagreens products on their website here: www.southernseagreens.com or at local outlets, we used their Wakame and also Furikake in the Lamb and Salsa Verde recipes.