Australia is a country without a cuisine of it’s own – but with the influence of the culinary traditions of many world cultures. Korean food has proven to be both surprising and fascinating – for its depth of flavor (the oomph of “fire chicken”) and it’s combinations of ingredients (sugar, with meat and fruit in “Bulgogi”). Over the last few years I’ve had the good fortune of learning from Chef and excellent teacher Heather Jeong. She is the inspiration for this website.
My mother Lauren taught me much about cooking, and I thank her for letting me “try” things from an early age. To this day, I think she was a little heavy handed with the sherry – no doubt the origin of my practice of one glass for the pan, one glass for the cook!
My dearly departed mother in law introduced me to the delights of Croatian cuisine – a sturdy style of food – with spicy olive oil – and a focus on meats of all kinds – dried, salted, spiced, cured – and the most delicious roasted pork neck.돼지고기 목 (watch out for this one – coming soon!)
The recipes on this website aim to combine at least one Korean ingredient (sesame oil, soy sauce, makoli, kochugang, anchovy stock) with a dish from the many choices among the cuisines of Australia. At the last census there were 200 plus unique cultures in our “Wide Brown Land” (from a famous poem) – so the possibilities are endless!.