By www.goodfood.com.au

Seaweed has been used in cooking for thousands of years, from Japan's rice-filled sushi rolls to squishy Welsh laverbread. Seaweed muesli, though? That's a new thing entirely. But according to seaweed scientist Pia Winberg, it's the best way to get Australians eating more of the green stuff.

"Seaweed is an incredibly nutritious and sustainable food source, but we need to start putting it in food people can just pull off the shelf and use every day," she says. "I love sushi, and I love that more chefs are using seaweed in fine-dining restaurants, but that's not going to have the environmental and health impacts we need."

Winberg founded Australia's first commercial seaweed farm in 2014, near Nowra in NSW and utilising pristine Shoalhaven water. The venture was launched after the scientist spent decades publishing papers on the benefits of seaweed aquaculture and reviewing its nutritional value. 

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