donna hay magazine

we love | winter essentialsPHOTOGRAPHY``````CHRIS COURT``````STYLING``````STEVE PEARCEDried seaweedis popping up, shredded andflaked, in our salads and ricebowls this winter to impart asubtle taste of the sea. Look outfor types such as kelp, wakame,arame and dulse – they’re greatfor adding an extra dimensionof flavour and a nutritious kickto your cooking. Soak and boilin water to make a flavourfulstock for soup, add to stir-friesor sprinkle over savoury dishes.``````Japanese cuisine makes use ofover 20 varieties of seaweeds.The most commonly cookedare brown seaweeds, such askelp and wakame, followed byred seaweeds, such as nori(the type you’ll find in sushi).### DID YOU KNOWWe’re all for new ways to get our daily caffeinefix, and cold-drip coffee is the perfect newpick-me-up. It’s made by slowly dripping coldfiltered water through roasted ground coffeefor anywhere between 6–24 hours. The result?A chilled, full-flavoured coffee you can enjoyover ice, with milk or without. Ask at yourlocal cafe or specialty food store.We’re drinkingcold-drip coffee