Last month Laissez-faire and Australian Technology Park (ATP) hosted a very unique conference – all about seaweed.
The Congress of the International Society for Applied Phycology was on site to showcase seaweed and algae and all its applications. The event ran over four days and included a welcome soiree in the atrium that Laissez-faire was asked to design an exclusive oceanic themed menu for.
Head chef Clinton Brown and his team put their thinking caps on and came up with a delicious and creative cocktail menu that included different types of marine produce.
The savoury canapés included native angais oyster with mermaid’s necklace & green apple foam, waygu, wakame and Asahi pie, salt & pepper ulva calamari, fresh lime and pickled Hana Tsumomata and Moreton Bay Bug tails with spicy Sichuan chili oil.
The dessert got even more creative with surprisingly delicious seaweed macrons and fig & walnut duileasc chocolate truffles to top off the evening.