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SSC Newspaper : October 2010
Australia's leading Korean chef is ying in from Adelaide especially for the rst Strath eld Taste International Food Festival later this month. ousands of Sydney foodies are expected to swell crowds in Strath eld Park for this year's Spring Fair -- the more so since the food festival is now part of the NSW Government's popular Crave Food Festival. e festival, backed by e Strath eld Scene will see stalls ser ving dishes from the municipality's best Korean, Chinese and Indian restaurants. "It is a chance for more Sydneysiders to discover that Strath eld has one of the city's best and most varied restaurant scenes, with food from all over the world," Mayor Tony Maroun told the Scene. "Strath eld is a United Nations of food, and thanks to shows like MasterChef there is huge interest in international cuisine. is event will showcase our best restaurants and put Strath eld on the gourmet map of Sydney. We hope it will a ract not just people on the day, but tourists who will make an important contribution to the municipality's economy [in the future]". Adelaide-based Chung Jae Lee, the owner of Mapo Korean Restaurant, will conduct special cooking demonstrations and take members of the public through the secrets of his country's very special cuisine. e Strath eld Taste International Food Festival is sponsored by Korea Tourism, which is using the country's global reputation for food as the main plank of a marketing push. Marketing manager for Korea Tourism Jennifer Doherty says that global interest in the country's food is at an all-time high. "It's wonderful for Korean to see so many Australians become familiar with Korea through its cuisine," she said. While Strath eld is principally known for its excellent range of Korean restaurants, Japanese, Indian, Chinese, Vietnamese, Malaysian and Middle Eastern cuisine are also gaining in popularity. Not that this is exactly a new phenomenon. Abhi's Indian restaurant in North Strath eld recently celebrated 20 years on the hospitality scene. Chef and owner Kumar Mahadevan says that Abhi's is now something of a Sydney institution -- a racting loyal customers from as far away as the Blue Mountains. " ings have changed enormously since we rst opened Abhi's," says Mahadevan, who has appeared on MasterChef. "It's now much easier to nd the right ingredients -- the growing migrant intake [from the sub-continent] and a greater awareness of Indian food in the wider public has naturally helped." e in ux of new, exotic cuisines seems to have had a positive impact on Strath eld's older gastronomic traditions. Pub food, once considered a national embarrassment, is now enjoying a new vogue, with established pubs such as the Horse and Jockey in Homebush se ing the pace with a stylish make-over and bistro fare to match. "We do all of the classics: steaks, veal parmigianas, schnitzels, ribs and-so-on," says Charlie Bevilacqua, the hotel's head chef. "And because of the food more people are bringing their kids to the pub, so we're becoming more family-orientated." One of Strath eld's great foodie icons, Rainbow Cakes on Churchill Avenue, is still baking traditional Australian cakes, sponges, pies and sausage rolls -- much as it has been doing since 1928. Korean-born pastry chef John Jung is proud that he is able to introduce a new generation to Australian classics such as neenish tarts, fruit scones and traditional sponge cake. " e neenish tarts are very popular. Old and young people grab them." Joanna Savill, the director of Crave Sydney International Food Festival, says she is delighted to support the new initiative to promote Strath eld's thriving food culture, which she believes will become an important drawcard for people wishing to visit the area. e fair will also witness the launch of the Strath eld Good Food Guide, designed to both persuade more locals to explore the restaurants in their own backyard and also a ract gastronomic tourists from further a eld. e guide will be free at the Spring Fair and given away in e Strath eld Scene. "I really enjoyed my time in Strathfeld and how I can walk down the street and fnd an authentic Korean restaurant.” -- Chung Jae Lee. Strathfield Scene 11 FOOD www.ourstrathfield.com Strath eld's United Nations of food Celebrity chef star a raction Chung Jae Lee combines Korean, Japanese, French and Thai influences. KIMCHI Cabbages and other vegetables are soaked in salt water, then seasoned with di erent spices before being fermented. ere are many di erent types of kimchi, such as cabbage kimchi (the most common), cucumber kimchi, radish kimchi, cubed radish kimchi, green onion kimchi, and more. It is a health food lled with vitamins, minerals, and more. GRILLED GALBI (Seasoned ribs) Ribs of beef or pork are sliced into easy to eat portions, then marinated in seasonings before being grilled. Suwon galbi is popular. SAMGYETANG (Ginseng Chicken soup) A young chicken is cleaned out then stu ed with various ingredients before being boiled to draw out a delicious broth. BULGOGI (Beef in a Soy sauce Marinade) Beef or pork is sliced thinly then marinated in seasoning before being grilled. HAEMULTANG (Seafood stew) Various seafood are boiled before adding red pepper paste and red pepper powder. e broth is both refreshing and very spicy. KIMCHI JJIGAE (Kimchi stew) First the pork is browned in the bo om of the pot before water and kimchi are added. If sour kimchi is used, it makes a be er tasting stew. SEOLLEONGTANG (Ox bone soup) Beef is added to beef broth and stewed for a long time before being ser ved with rice and various seasonings. e deep, rich taste of the broth, boiled for over 10 hours, is simply delicious. BIBIMBAP (Rice Mixed with Vegetables and Beef) A dish made by mixing rice with various other cooked vegetables. Great for experiencing di erent vegetables, pleasing to the eye, and full of nutrients. DAKGALBI (Chicken ribs) Chicken is seasoned with various spices, then grilled before eating. Chuncheon chicken ribs are famous. NAENGMYEON (Buckwheat noodles in a cold broth) Noodles ser ved in cold beef broth -- the soup is refreshing. ere is also bibim naengmyeon, which doesn't have soup but is mixed with red pepper paste instead. 10 KOREAN DISHES EVERYONE SHOULD TRY By Bernadette Chua Adelaide-based Chung Jae Lee, the owner of Mapo Korean Restaurant, will be giving a series of live cooking demonstrations at the Strath eld International Food Festival, part of the Spring Fair, on October 24. Lee, winner of a 2010 'Award for Excellence' in South Australia, has visited Strath eld twice before and is looking for ward to spending some more time in the famously food-friendly area. "I really enjoyed my time in Strath eld and how I can walk onto the street and nd an authentic Korean restaurant," he says. "My cuisine is a fusion between Korean, Japanese, French and a li le bit of ai. I'm constantly changing my menu every day. I don't cook recipes from a book. I keep thinking all the time of di erent methods and di erent avours for my cooking." e celebrated Korean chef (and former Judo champion) will be cooking two entrees and one main course during his masterclass sessions at the Strath eld Spring Fair, but is keeping the nal run-down close to his chest. "I haven't completely decided what I want to cook for the day but I'm thinking of cooking a Korean pancake [as an entree]," he says. "For the main, I'll be making a Korean satay which is infused with Bacardi -- so it will set alight when I cook it, which will be exciting for the audience." Courtesy of h p://english.visitkorea.or.kr