All About the Mornington Peninsula Flavour

Kelp farmer Cam Hines grew up in Shoreham and spent his boyhood snorkelling through the pulsing waves of kelp forests along the coast. Those forests have mostly disappeared. Feral sea urchins and warming ocean temperatures have devastated kelp in Western Port and Port Phillip Bay.

In 2022, he co-founded a company to grow native golden kelp for human consumption. Together with scientist Rob Brimblecombe and Brent “Bert” Cross, a former navy diver, they formed Southern Sea Greens.

Today, they have around 1.5 kilometres of golden kelp growing on rope suspended about five metres below the surface off the beach at Flinders. This is harvested, dried and turned into seasoned salt, sold to restaurants, and made into other condiments. The team also harvests an invasive kelp species called wakame, which they process into products such as hot sauce and Disco Jam — a deep, dark umami bomb perfect for flavouring everything from sauces and gravies to spooning over cheese in a toastie.

Their products have been a hit with top-end chefs including Simone Watts at Baragunda, Josep Espuga at Point Leo Estate, and Hugh Allen at his new restaurant Yiaga in the Fitzroy Gardens. Another highlight was taking out the prestigious Changemaker trophy at the 2025 Delicious Magazine Awards.

Buy online or at selected retailers.

Words and pics: @foodcornish
Instagram: @southernseagreens
Website: www.southernseagreens.com.au