Sometimes, when you’re traveling, you come across a place where everything comes together. Flavor. Craftsmanship. Innovation. And above all: the future. That’s exactly what I felt when Corinne and I visited Southern Seagreens on the beautiful Mornington Peninsula in Victoria, Australia.
As a sushi chef, I’m always on the lookout for ingredients that aren’t just delicious, but also really add something special. Ingredients with character. Ingredients with depth. Ingredients that immediately spark your imagination as a chef. And seaweed happens to be exactly that kind of ingredient.
It’s no coincidence that I’ve been fascinated by the role of seaweed in Japanese cuisine for years. Anyone who knows me even a little bit knows that I love to dive deeper into these topics. For example, I previously wrote at length about the power of kombu in my article “The Secret of Kombu Kelp.” That’s exactly why I was so eager to get to know Southern Seagreens better.
And believe me: this visit didn’t disappoint for a second.
Why seaweed fascinates me so much as a sushi chef
In the world of sushi, it’s often all about fish, rice, and technique. That makes sense. Yet one essential ingredient is often overlooked: seaweed.
That’s actually pretty strange. Because without seaweed, a large part of Japanese cuisine simply wouldn’t be the same. Think of nori, wakame, kombu, dashi, furikake, and countless seasonings that all trace their origins to the sea.
Seaweed offers something that’s hard to replace: a deep, natural umami flavor. And it’s precisely that umami that’s worth its weight in gold in sushi.
A good sushi roll doesn’t have to be flashy. It doesn’t need to be loaded with sauces and toppings. If the foundation is right, you often only need a few bold flavors. Seaweed can really make all the difference here. It elevates the flavors. It makes dishes richer. More rounded. More exciting.
What’s more, seaweed is incredibly versatile. You can use it in broths, seasonings, toppings, salads, dressings, butter, oil, salt blends, and even spreads. For a chef, that’s fantastic, of course. It instantly opens up a whole world of possibilities.
That’s exactly why I wanted to learn more about the possibilities here in Australia when it comes to locally grown and processed seaweed.
My visit to Southern Seagreens
During our visit to Southern Seagreens, we had ample opportunity to talk with founder Cam Hines. And that immediately made the visit all the more interesting.
Cam founded the company in 2022, after he had begun to delve into food security and more sustainable methods of food production. You can sense that drive immediately when you talk to him. This isn’t just some trendy side project. This is a mission.
Southern Seagreens is located on the Mornington Peninsula (a two-hour drive from Melbourne) and specializes in the cultivation and processing of Australian seaweed. The company places a strong emphasis on sustainability, local production, and culinary quality. Seaweed farming requires no farmland, no fresh water, and no chemical fertilizers, which, according to Southern Seagreens, makes it a particularly future-proof food source.
And you can feel it in everything.
Not just in the way Cam talks about his products, but also in the way he thinks about chefs, flavor, and the future of food.
The tour: from a tiny seed to seaweed in the ocean
What I found perhaps most fascinating was the tour of the warehouse where it all begins.
Here we saw how seaweed spores are cultivated. This is done under controlled conditions so that the young seaweed plants can develop properly. They are then attached to ropes. These ropes are subsequently lowered into the sea, where the seaweed continues to grow until it is ready for harvest.
That might sound simple. But trust me: it’s a remarkable process to witness up close. You suddenly see a product in a whole new light—one you’d normally only see dried or processed in a jar. Suddenly, you realize just how much knowledge, timing, and patience goes into it.
And it’s important to know: in Australia, you can’t just go around picking wakame anywhere and then sell or use it as if it were nothing. There are clear rules and permits involved. Southern Seagreens works with cultivated seaweed and carefully harvested varieties within the applicable regulations. According to their own information, they also state that they work with cultivated native kelp as well as wakame that is harvested and processed under license.
That’s important. Not only for food safety, but also for sustainability and quality.
This isn't just a hobby. This is serious pioneering.
What really appealed to me about Cam is that he doesn’t just think like a producer. He also thinks like a creator—someone who wants to explore all the culinary possibilities of seaweed. And that’s exactly where it gets interesting.
After all, most people are familiar with seaweed mainly from sushi or miso soup. Maybe also from a wakame salad. But that’s often where their knowledge ends. Even though its potential is much greater.
Cam is actively experimenting with flavors, uses, and products that both professional chefs and home cooks can put to immediate use. And that’s a smart move. Because if you want an ingredient to really catch on, you have to make it accessible. Not just healthy or sustainable. But above all: delicious. And believe me, they’ve definitely succeeded here.
Taste, taste, and taste again
During our visit, we had the opportunity to taste a whole range of products that Cam has developed. That was undoubtedly one of the highlights of the day. And I’ll be perfectly honest: every chef in the world should do this.
Not just for inspiration. But also to reawaken your palate. Because what Southern Seagreens does isn’t simply “adding a little seaweed.” No, they put serious thought into balance, texture, depth, and versatility in the kitchen. We were given a spoon and invited to taste everything. And some products really stood out to me:
De absolute ster: Kelp Disco Jam
If I had to name one product that really took me by surprise, it would definitely be the Kelp Disco Jam. The name alone is fantastic. It made me laugh out loud. But the taste? That’s even better.
This spread is savory, slightly sweet, unique, rich, and incredibly versatile. Cam describes it as a small-batch “umami flavor bomb” made with Victorian kelp. And to be honest, that’s spot on. This is the kind of product where you can immediately think of a hundred ways to use it.
On a cracker? Fantastic. With cheese? Yes. Mixed into warm rice? Definitely. But as a sushi chef, I naturally think beyond that.
I could actually use this very well as a subtle layer of flavor in a special sushi roll. Not too much. Just enough to give it that deep, salty-savory punch that makes people suddenly think: Wow, what is this taste? That’s exactly what good umami does.
It doesn’t always catch your eye right away. But it makes everything better.
And to be honest: the Kelp Disco Jam is one of those products that made me think right away: this belongs in a lot of professional kitchens.
Furikake: small jar, huge impact
Another product that I was genuinely excited about is Furikake.
For those who aren’t familiar with it: furikake is a Japanese dry seasoning that is traditionally often sprinkled over rice. It usually consists of a mix of ingredients such as seaweed, sesame seeds, salt, and sometimes fish or other seasonings.
But this is where it gets interesting. Not every furikake tastes the same. Far from it, in fact. And that’s exactly where you can taste the craftsmanship. To me, Southern Seagreens’ furikake had just the right balance of depth, umami, crunch, and complexity. This wasn’t just some run-of-the-mill seasoning mix. It really had character.
I use furikake regularly as a seasoning for sushi rolls. It works especially well with uramaki. A light sprinkle on top of the roll not only adds extra flavor but also makes it look more appealing.
And this version? I’m definitely going to remember that one.
In fact, this is exactly the kind of product that allows you, as a chef, to add your own signature touch to a dish with relative ease. A simple bowl of rice becomes more exciting. A poke bowl gains more depth. A sushi roll instantly becomes more interesting. And even a cucumber or avocado salad suddenly gains an extra dimension. That’s the power of a good seasoning.
Chilli Kelp: spicy, rich, and insanely delicious
And then came the next surprise: the Chilli Kelp. I was hooked right away.
Southern Seagreens describes this as their all-natural Australian take on Shichimi Togarashi, the well-known Japanese seven-spice blend. I immediately thought that was a clever reference, because it instantly gives you an idea of what to expect. However, the seaweed gives this version a character all its own.
What I tasted wasn’t just plain spiciness. It was a rich, complex, spicy umami flavor that really lingers. Not in an overpowering way. Rather, it was beautifully rounded, with depth and a long finish. And of course, my mind immediately went to sushi.
I would definitely use this Chilli Kelp on a nice salmon nigiri. Just a little bit on top. Maybe with a drop of citrus or a light brush of nikiri. Done.
But I think this works perfectly on a spicy uramaki roll, too. It adds just that extra layer that makes a roll not only spicy, but also truly complex and sophisticated. That makes a big difference.
Because spicy alone is easy. Spicy and nicely balanced? That’s much more interesting.
Kelp Salt: Much More Than Just Salt
Another product that really stood out to me is Kelp Salt. And no, this isn’t just “salt with a bit of seaweed mixed in.” It’s a product that demonstrates just how far Southern Seagreens goes in terms of both flavor and sustainability.
Cam explained that even the used water isn’t simply thrown away. They’re exploring ways to further utilize that process—for example, by extracting salt from it and then turning it into a product. I think that’s really impressive.
Not just because it’s smart. But mainly because it shows that sustainability isn’t just a marketing buzzword here. It’s part of the way we work.Niet alleen omdat het slim is. Maar vooral omdat het laat zien dat duurzaamheid hier geen marketingterm is. Het zit in de manier van werken.
Kelp Salt itself is made with salt and dried kelp, and according to Southern Seagreens, it’s packed with depth of flavor. On their product page, it’s clearly positioned as a condiment that takes seasoning “to the next level.” And you can really taste it. This is salt with extra body. Extra depth. Extra umami.
I would definitely use this on sushi rice for experiments, on grilled fish, on tempura, on sashimi, and even on a simple pickled cucumber. Because sometimes you don’t need a complicated sauce. Sometimes you just need a great seasoning.
And this is one of them.
Why this is so interesting for sushi
As a sushi chef, I always automatically ask myself one question: Can I really use this in my kitchen?
At Southern Seagreens, the answer was crystal clear: yes! With an exclamation point!
In fact, several of the dishes I tasted there would be ready to serve in a professional sushi kitchen.
Why?
Because they combine three things you rarely get all at once:
- flavor
- ease of use
- originality
That’s worth its weight in gold.
A good chef doesn’t just look for ingredients that are “different.” Being different isn’t enough. It also has to taste really good. And it has to be practical.
What I tasted here were products that allow you to:
- makes sushi rolls more exciting
- adds more character to nigiri
- adds more depth to rice bowls
- makes dressings and toppings more interesting
- and surprise your guests without trying too hard to be “creative”
That last point is important.
Because good innovation in the kitchen feels natural. Not contrived. And that’s exactly what I tasted here.
Why more chefs should start using this
I truly believe this: any (home) chef in Australia could work with Cam’s products. In fact, they should.
Australia has a vast coastline. A thriving food culture. Many creative chefs. And a public that is becoming increasingly curious about local, sustainable ingredients.
So why should we keep relying solely on familiar flavors when there’s literally a whole new world waiting for us right out there in the sea?
Southern Seagreens shows that locally sourced seaweed isn’t just about sustainability. It’s also incredibly interesting from a culinary perspective.
And I think that’s exactly why this company is so relevant.
As far as I’m concerned, Cam is clearly a pioneer of something that will only continue to grow in the coming years:
The future of food is increasingly coming from the sea
We often talk about vegetables grown locally. About fermentation. About local products. About regenerative agriculture. All of which are valid points.
But I think that in the coming years, we’ll be looking even more closely at what the sea has to offer. Not just fish and shellfish, but also “vegetables from the sea.”
More kelp. More wakame. More uses. More layers of flavor. More innovative products. More culinary creativity. And when you see what a company like Southern Seagreens is already doing, it feels like we’re just getting started. That’s exactly what makes it so exciting.
Because this isn’t just another trend that will be over before you even get started. It feels like a movement that’s only getting bigger. And for chefs, that’s incredibly interesting.
My conclusion after this visit
My visit to Southern Seagreens wasn’t just inspiring. It was also reaffirming.
It reaffirmed for me just how incredibly interesting seaweed is. Not as a gimmick. Not as a niche product. But as a serious ingredient with immense culinary value.
I saw how it’s grown. I spoke with someone who’s fully committed to this project. I tasted products that really make a difference. And I left with my head full of ideas. That’s exactly what makes a good food visit for me.
In my opinion, Southern Seagreens definitely deserves more attention. Not just because it’s sustainable, but mainly because it’s good.
Well thought out. Well made. Great taste. And that’s what really matters.
So, are you a chef? Do you work with sushi? Do you love flavor? Or are you just curious about all the possibilities with seaweed? If so, I’d recommend one thing: Give this a try!
Chances are you’ll never look at seaweed the same way again.