Kelp Creations Workshop

Helen Edwards
I am obsessed with the medium of kelp and have spent the past fourteen years understanding how to work the kelp that occasionally washes on to the beach where I spend each summer on the East Coast of Tasmania. Kelp is beautiful to work with when it is fresh – very much like soft leather. I work quickly to create each piece as the kelp soon dries out or deteriorates, depending on the weather. Kelp shrinks by a third of its size as it hardens. I turn eighty this year and am delighted to share my work with you.
Instagram : KelpCreationsTas

Native bounty feast


Chilled with saltbush crunch

Wallaby lahmajun

Grilled flatbreads with wallaby, tomato and herb filling

Sea parsley tabouli

Parsley and onion salad with lemon, using
east coast sea parsley

Vegan, GF


Whipped Tassie garlic dip

Vegetarian, GF

Fire roasted lamb shoulder

With fragrant green herbs and garlic


Warrigal zhoug

Warrigal greens and chilli condiment

Vegan, GF

Fire roasted pumpkins

With tahini yoghurt and toasted pepitas

Vegetarian, GF

(Vegetarian option)

Walnut and garlic stuffed roasted beetroot

Vegan, GF

Kunzea knafeh

Pastry with kunzea custard filling and sugar


Seafood brunch platter

Abalone fried rice

With local greens, egg and herbs


Cray cakes

With dill and lemon mayo



And spicy tomato dressing


Squid skewers

With saltbush and pepperberry


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