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Roasted kelp oil

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  • Author: Samantha Gowing
  • Total Time: 2 hours
  • Yield: About 200ml 1x
  • Diet: Vegan


Kombu comes from the Laminariaceae family. When baked it develops a rich salty, umami flavour with a hint of liquorice. Infusing with macadamia oil gives a nutty taste and slightly earthy aroma. Use on soups, salads, cooked meat and fish, steamed vegetables or drizzle over cheese and figs.


Units Scale

100 g dried kombu
200 ml macadamia oil


  1. Preheat oven to 160 C.
  2. Place kelp on baking tray, bake until crisp – about 1 hour.
  3. Break up kelp by hand and place in a blender.
  4. Add macadamia oil. Blitz until pureed.
  5. Allow to infuse for 1 hour.
  6. Strain through a sieve, pressing down to extract the oil.
  7. Refrigerate for up to 2 weeks.
  • Prep Time: 2 hours
  • Category: Plant-based
  • Cuisine: Kelp

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