Last week I joined a group of fellow foodies to enjoy a dinner organised by kenny from the food blog “Consider the Sauce” to enjoy food prepared by Marco and Maria at La Morenita, a small bakery tucked away in Sunshine. We had a fabulous time eating traditional baked items from South America.
One of the food highlights was their burger which had a thin slice of topside wedged within !! It was tender and tasty – who would ever believe topside could be so tender !!!
What I found even more fascinating was tucked away in their shelves of food for sale was a bunch of dried seaweed . I knew Kombu was a popular food consumed regularly in Japan but in South America ???
It seems they make a soup called locro which combines beans and kombi is used to flavour the stock.
I Love the taste of seaweed and made a delicious powder with wakame and toasted sesame seeds black and white ground together (equal quantities of each 100g ). It is delicious sprinkled on top of cooked fish .