Chef's culinary creations with DTW's Seaweed

See what Canadian Chefs are cooking up with Dakini Tidal Wilds' sustainable hand-harvested edible seaweeds from South Vancouver Island! If you are a restaurant that would like to buy wholesale from Dakini Tidal Wilds, please contact us.

Executive Chef Andrew Dickinson | Royal Victoria Yacht Club | Victoria BC

Dakini Tidal Wilds' Winged Kelp dashi broth, smoked mussels → Eat at the Royal Victoria Yacht Club

Executive Chef Andrew Dickinson | Royal Victoria Yacht Club | Victoria BC

Saffron poached rock crab, pickled cucumber, sea lettuce, quinoa, shaved radish, pea tendrils, beet gastrique, grape oil → Eat at the Royal Victoria Yacht Club

Restaurant Chef Manpreet Sethi | Aura at The Inn at Laurel Point | Victoria BC

SeaCuterie scallop 'mortadella' → Eat at Aura

Restaurant Chef Manpreet Sethi | Aura at The Inn at Laurel Point | Victoria BC

SeaCuterie scallop 'mortadella', salmon pate, Dakini Tidal Wilds' wakame, spot prawn, charcoal finished local octopus press, BC uni mousse, rye crisps, piment d'espelette crème fraîche → Eat at Aura

Restaurant Chef Manpreet Sethi | Aura at The Inn at Laurel Point | Victoria BC

Tuna Tataki Dakini Tidal Wilds' bull kelp, cured Albacore tuna, avocado mousse, compressed cucumbers, local cherry tomatoes, yuzu fluid gel → Eat at Aura

Chef Heather Cunliffe | Café Bliss | Victoria BC

Macrobiotic Bowl roasted beets, steamed greens, Dakini Tidal Wilds' seaweed, house sauerkraut, avocado, sprouts & sprouted almonds on steamed quinoa with creamy flax & garlic sauce

Chef Heather Cunliffe | Café Bliss | Victoria BC

Bibimbap Bowl house made kimchi, Dakini Tidal Wilds’ seaweed, sesame-chili sautéed veggies, pickled shiitakes & grilled tempeh on steamed brown rice, served with choice of medium boiled egg or avocado

Chef Mat Clarke | Be Love | Victoria BC

Niçoise Salad marinated new potatoes, green beans, tomatoes, Dakini Tidal Wilds' seaweed, olives, kale, sun dried tomato-caper dressing & choice of poached egg or avocado → Eat at Be Love

Executive Chef Juan Bochenski | Q at the Empress | Victoria BC

Kale, salt spring island goat cheese, verbena compressed strawberries, kelp granola (made with Dakini Tidal Wilds' kelp) → Eat at Q

Executive Chef Juan Bochenski | Q at the Empress | Victoria BC

Silver rill corn, pork, okanagan cherries, kelp granola (made with Dakini Tidal Wilds' kelp) → Eat at Q

“Your product is sublime and funky! Thanks for that!!! I will definitely want more in the near future.”

— Executive Chef Louis Charest, Government House (Rideau Hall), Ottawa, ON

“We really appreciate the product as well and I am sure the guests see seaweed in a different light when they know it is locally sourced.”

— Restaurant Chef Manpreet Sethi, Aura at The Inn at Laurel Point, Victoria, BC