Old school with a modern twist, seafood crêpes are wonderful with Karengo added to the basic batter, giving the crêpes a purple hue & a mild iodine flavour.
This wonderful way to prepare crab with Chilli Kelp is one of my favourite. It brings back memories of St-Pierre & Miquelon where I first tasted it. Easy to make!
WINNER recipe competition 2010 - A delicate & refreshing dish for a light & nutritious meal! Furikake adds colour, texture & flavour.
This Al Brown recipe - a new twist for crayfish - features Karengo, the wild nori from NZ. The dish has been featured at 'Depot', a Central Auckland Eatery.