episode description
In Herdisarvik on the south coast of Reykjanes peninsula dulse and seaweed can be picked for a gorgeous meal. Thora Valsdottir leads us into the truth about picking of seaweed and what to eat and what absolutely not to eat! Dukkah, coastal cook up and Char-noodle-salat with dulse is prepared to cheer up the innnovative inventors Jon Trausti and Saemundur from Matis. Working on Sveinn’s travel cusine, they show us the tricks of the trade when cooking a dulse-spaghetti – with a little twist from Sveinn.
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