More goodies grows on the beaches of Texel than you think. There are edible plants everywhere between the seaweed and the sand: from the well -known salicornia to salt marsh and whining. Sabien Bosman knows how to handle it. For years she has been cooking the most surprising dishes with what nature has to offer. And if she promises that this time something very special will be on the table, then you can trust that. What exactly is that? Watch the video and taste.
Culinary enjoyment on Texel often revolves around sheep. Chef Pieter Kok has furnished his kitchen at the De Waddel sheep farm, in the middle of the herd. Here they only make cheese when the lambs no longer need milk, but still give the ewes plenty. The result: a product that is just as pure Texel as the edible plants along the tide line.
The vegetarian oyster that Sabien has made, to everyone’s surprise, is very popular. “I was actually planning to pretend I would like it,” says Pieter, “because I couldn’t imagine that he would be so tasty. Really almost like a real oyster. Almost the same taste and the same mouthfeel!”