Madeleine has joined forces with Portside for the release of a new cultured butter that spreads the word on invasive seaweeds.
Founded by Stephen Nairn, Founder and Culinary Director for LK Hospitality (Yugen Dining, Omnia, et al.), Portside is a chef-led conscientious seafood supplier raising the bar for mongering in Australia’s seascape. Their dedication to conservation, sustainability, and fresh quality produce is why we were so keen to do a butter together.
We take Madeleine Cultured Butter as a base, then during the malaxage stage we incorporate dried wakame harvested from the Mornington Peninsula and a solar-evaporated wakame brine sea salt are added – both courtesy of Southern Seagreens.
While delicious and sought-after in restaurants, wakame is a species of highly invasive kelp that grows rapidly and widely. It forms dense underwater forests that displace native habitats and negatively impact biodiversity. Based in Dromana, Southern Seagreens are helping to fight the issue by regularly diving and removing wakame forests, which aids the regeneration of native kelp populations.
The butter itself is a harmony of land and sea, with the wakame lending a delicate and elegant umami edge to the rich and luxurious cultured butter. Fresh pasture notes are complemented by brine salt, expressing subtle ocean shoreline minerality alongside glints of lactic acidity. With all components being approximately one hour from each other, there is certainly an element of terroir to be found in this local butter.
Madeleine x Portside Invasive Seaweed Cultured Butter is exclusively available at Portside, Prahran Market.
Madeleine has joined forces with Portside for the release of a new cultured butter that spreads the word on invasive seaweeds.
Founded by Stephen Nairn, Founder and Culinary Director for LK Hospitality (Yugen Dining, Omnia, et al.), Portside is a chef-led conscientious seafood supplier raising the bar for mongering in Australia’s seascape. Their dedication to conservation, sustainability, and fresh quality produce is why we were so keen to do a butter together.
We take Madeleine Cultured Butter as a base, then during the malaxage stage we incorporate dried wakame harvested from the Mornington Peninsula and a solar-evaporated wakame brine sea salt are added – both courtesy of Southern Seagreens.
While delicious and sought-after in restaurants, wakame is a species of highly invasive kelp that grows rapidly and widely. It forms dense underwater forests that displace native habitats and negatively impact biodiversity. Based in Dromana, Southern Seagreens are helping to fight the issue by regularly diving and removing wakame forests, which aids the regeneration of native kelp populations.
The butter itself is a harmony of land and sea, with the wakame lending a delicate and elegant umami edge to the rich and luxurious cultured butter. Fresh pasture notes are complemented by brine salt, expressing subtle ocean shoreline minerality alongside glints of lactic acidity. With all components being approximately one hour from each other, there is certainly an element of terroir to be found in this local butter.
Madeleine x Portside Invasive Seaweed Cultured Butter is exclusively available at Portside, Prahran Market.
