Last week I went out to James Cook University in Townsville, Australia to photograph the aptly named “Green Cavair”, a type of seaweed with very similar taste and texture to genuine cavair. It is very rare in Australia but commonly used in many asian countries as a garnish, as a side dish or in salads.
Dr. Nick Paul and David Ireland were kind enough to let me sample the product and honestly, it was absolutely fantastic! Why we aren’t all eating it is beyond me… Hopefully their plans will change that!
Read more about it at The Courier-Mail
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#1 by lindahuang at January 11th, 2010
Just wanted to give you a shout from the valley of the sun, nice information, many thanks to the author. Thanks again and good luck!information