Page 21 - Food&Drink Magazine November-December 2021

When Food & Drink Business caught up with Holland, the two had only been working together for around six weeks.
“We go diving and spear fishing together and had been talking about doing a joint project. We were considering everything and looking for a gap in the market. Soy sauce is something we all use a lot, but there is virtually no variation in the market in terms of flavour,” Holland says.
Holland specialises in creating wild food from proteins to seafoods, plants and botanicals. He works with the Biodiversity Atlas of Victoria on Australian edible species, so people learn about native ingredients and how to forage for them correctly.
“Sustainability is very important to both of us, our motivation was to create something that was interesting, organic and a bit special,” he says.
The result is Ronin Kelp. With a base of tamari, the
sauce is made from wild bull kelp, harvested from beaches along the Great Ocean Road when washed up after storms and rough seas, wild garlic and pink peppercorns.
“It is a lengthy process, but it’s fun when we get to the bottling stage and see the complexity of flavours increase,” Holland says.
The result is a condiment with myriad applications.
It is inspired by shoyu tare, tamari and soy sauce but delivers a product that is simultaneously briny, with notes of dark salted caramel, coffee, chocolate and hazelnut and a lingering umami. The pair say it is a sauce to replace all other seasonings.
The obvious include sashimi, tartare, and dumplings, but it can also be used in salad dressings, replacing Worcestershire sauce, and as a marinade.
“We’re in the process of shooting and creating cooking videos and recipes to show how versatile it is,” Holland says.
The production process is like that of soy sauce, with brewing, fermentation and
then pasteurisation. The kelp is collected, washed in the ocean, and then taken back to the commercial kitchen, where it is roasted until dry and then ground into a powder.
“It is a remarkable ingredient,” Holland says, “It starts out thick and rubbery like a leather and ends up a fine powder with amazing coffee and cacao aromas.”
The pair are committed to sustainability, participation, and inclusion. Their motivation is founded in creating food that means something, that connects with consumers and brings enjoyment and positivity to their lives.
It just so happens their chilli oil and kelp sauce combined with a strong online presence are doing just that. ✷
“ This is about creating something where people aren’t just passive consumers. Our mantra is ‘the most important ingredient is you’, because without them the brand doesn’t exist.”
One of the key ingredients in Ronin Kelp is wild bull kelp, harvested from beaches after storms and big seas.
www.foodanddrinkbusiness.com.au | November - December 2021 | Food&Drink business | 21
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