From the Editor, Leigh O’Connor.
From fermented condiments to fire-kissed meats, Korean flavours are making waves across Australia’s dining scene - from refined fine dining to laid-back casual eateries.
Chefs are embracing bold, umami-rich elements like gochujang, kimchi and doenjang to add complexity and depth to modern dishes. Korean barbeque continues to captivate with its theatrical grilling and communal style, while reimagined classics like bibimbap and bulgogi are appearing on contemporary menus.
This fusion of tradition and innovation is resonating with Australian diners, who are increasingly seeking vibrant, punchy and authentic flavour experiences. Korean cuisine’s rise reflects both cultural curiosity and a love for bold taste.
This week we dive deep into the roots of Korean cuisine, come along for the ride!
There’s no denying it - Aussies are smitten with Korean BBQ. From sizzling meats on tabletop grills to the vibrant energy of shared dining, this Korean culinary experience has carved out a loyal following across Australia.
What exactly is it about Korean BBQ that has captured the hearts - and tastebuds - of so many?
Kimchi is a cornerstone of Korean cuisine - vibrant, bold and brimming with health benefits. This traditional fermented vegetable dish, usually made with Napa cabbage and radish, is surprisingly simple to prepare at home.
With just a handful of ingredients and a bit of patience, you can craft a batch that delivers the iconic tangy, spicy and umami-rich flavour loved around the world. We show you five easy steps how to make your own kimchi from scratch.
Toying with the idea of becoming a food stylist after leaving school, Amy Pellizzoni was disappointed to learn there was no specific course for such a career and decided becoming a Chef first was the right path to take.
She is now Head Chef at hatted Wagga Wagga dining destination Magpies Nest, nestled in an elegant stone stable built in the 1860s, where diners take in vineyard views and Modern Australian set menus.
Amy shares her story and her recipe for strawberry kimchi, which is paired with coconut panna cotta, puffed rice granola, raspberry and lychee elixir and coconut yoghurt snow on the restaurant’s menu.
From a curated guide of Korean cooking ingredients to spices and flavourings for barbequed meat, we have you covered; along with great footy recipes to graze on while watching State of Origin II on Wednesday night!
Read on…
