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SSC Newspaper : September 2010
Listed on the prestigious Crave International Food Festival website and guidebook, the new Taste International Food Festival is expected to a ract thousands of Sydney foodies to Strath eld, and put the area on the map as a major centre for Korean, Chinese and Indian delicacies. e Taste International Food festival is a new addition to the ever-popular Strath eld Spring Fair -- which this year takes place on October 24. Strath eld's Korean food comm- unity, in particular, hopes to use the festival to introduce an entirely new audience to its world famous cuisine. In addition, Korean Tourism is considering a presence at the Spring Fair, acknowledging Strath eld's place as Sydney's best centre for Korean food. e tourist authority is using its national cuisine as a major plank of its advertising campaign. Jennifer Doherty, the authority's marketing manager, says that the timing of the event is perfect since interest in Korean food is now at an all-time high, with new Korean restaurants opening in Sydney, Melbourne and Brisbane. "Australians particularly enjoy the Korean BBQ with its BBQ beef (bulgogi) BBQ beef ribs (galbi) together with the wide variety of Korean side dishes, including Korea's most iconic dish made of fermented pickled cabbage known as kimchi," she says. " e mixed vegetable, beef and rice dish (bibimbap) is also a very popular and nutritious dish. It's wonderful for Korea to see so many Australians become familiar with Korea through its cuisine." Linna Lee, immediate past president of the Strath eld Korean Business Association in Strath eld, editor-in-chief of the Top newspaper and a restaurant owner, has pledged her support for the event. Joanna Savill, director of the Crave Sydney International Food Festival, applauded Strath eld's e orts to work with its cuisine to create interest in its restaurants. " is will mean there is a [ rm] date in October and there will be events which will encourage people to go to Strath eld and explore," she said. Savill added that Korean food would be a particular drawcard during the Crave Sydney International Food Festival because it was still relatively undiscovered by many Sydneysiders. Strath eld Council is determined to cash in on the state-wide publicity generated by the international food festival and plans to use the Strath eld Spring Fair as a springboard for food tourism and to drive increased business for local restaurants. A recent report into ethnic business in the municipality shows that the food industry is one of the major employers in the district. Strath eld Mayor Tony Maroun says he hopes this year's Spring Fair will exceed last year's a endance record of 15,000 people. " is year, with the additional publicity from Crave and an international food fair showcasing our great cuisine from around the world, we believe we will see far bigger crowds," he said. "It is a great opportunity to show Sydney that Strath eld's restaurants represent great destination eating, and will encourage them to visit more o en." Strathfield Scene 9 FOOD www.ourstrathfield.com New festival comes to town Strath eld's Spring Fair will next month play host to the municipality's inaugural Taste International Food Festival. Korean food is to be in focus at Strath eld's Spring Fair OUR FOOD FESTIVALS Crave Sydney International Food festival, October 1-31. Visit the website: www.cravesydneyfoodfestival. com.au. Taste International Food Festival and Strath eld Spring Fair, October 24. Visit the website: www.ourstrath eld.com.au METHOD Slice the scotch fllet as thin as possible. Add Korean soy sauce, water, sugar, garlic, salt and pepper. Puree the nashi pear and onion in a blender and add this to the marinade. Leave to marinate for approximately 30 minutes. Just before cooking, mix through sesame oil. Heat a heavy based pan and add either grape seed or olive oil. Cook marinated fllet for around 3 minutes, adding the juice so as not to dry the beef. Add sliced onion and spring onion and cook for another minute. Serve immediately, garnished with sesame seeds, pine nuts and strips of very fne red pepper. Source: SBS Food Serves:4 SPECIAL REPORT STRATHFIELD CUISINE Recipe BULGOGI INGREDIENTS 600g scotch fillet ¾ cup Korean soy sauce ¼ cup water 40g sugar 1 tbsp minced garlic 1 nashi pear 1 onion 1 tbsp sesame oil Pinch pepper Pinch salt Grape seed oil/olive oil ½ onion sliced Spring onion sliced Sesame seeds Pine nuts Red pepper Picture courtesy of Korean Tourism Organisation