AT GOOD FOOD AND WINE SHOW SYDNEY 2022
See us at this year’s Good Food & Wine Show in Sydney where we’ll be hosting a selection of Korean food masterclasses! Come with your friends and family to enjoy.
DATE: 24 JUNE – 26 JUNE 2022
VENUE: International Convention Centre Sydney, Darling Harbour (14 Darling Dr, Sydney NSW 2000)
MASTERCLASS SCHEDULE (Maximum 12 participants per class):
ALL ABOUT KIMCHI
For most Koreans, it’s hard to imagine a meal without Kimchi. This delicious national dish is said to be one of the world’s healthiest foods. As a must item at every Korean table, there are more than 200 kinds of Kimchi but Napa cabbage Kimchi is the most popular.
Join us in Kimchi making class and gain more knowledge of this superfood.
You will get a hands-on experience in making your own quick Kimchi which you can take home after the class with a popular TV chef, Heather Jeong. She will also share some secrets on how to ferment/store Kimchi according to your preferences
ALL ABOUT KOREAN PANCAKES
Are you a fan of Korean pancakes and always wanted to make your own version on a rainy day in the comfort of your home?
You will have a hands-on experience on how to make Korean pancakes with assorted vegetables with a renowned Korean chef from Darwin & Adelaide, Chungjae Lee. He will also demonstrate two other versions of Korean pancakes which you’ll get a chance to have a taste! One is with Kimchi and the other one is with shrimp. Once you master these recipes, you’ll be able to create your own version of Korean pancakes at home with your favorite ingredients.
Koreans love to eat pancakes with special sauce mainly made with Ganjang, Gochugaru and other ingredients which he will also share the secret during the class!
ALL ABOUT KOREAN FERMENTATION: KIMCHI PASTE & KIMCHI JUICE
Get deeper on discovering the science and the story behind Korea’s fermentation. Natural fermentation expert Sharon Flynn will fly all the way from Melbourne to share her love with fermentation.
Get messy with your hands and make Kimchi paste using Gochugaru (real Korean chili) which is an important part of good delicious Kimchi. Beyond Kimchi, it can be used for marinades, stir-fries, and mixed through mayo or mustard – on rice or in noodles, as a dip, on the side of eggs – on bread or toast. She’ll let you explore Gochugaru and teach you why it’s imperative to use that particular spice rather than just chilli. No other kind of chilli gives the same warmth and mild smoky loveliness that this does.
Also, have you heard about Kimchi juice which can make your gut happy? (Yes, the juice!) You will get a chance to taste some Kimchi juice and she will also let you know all the uses of the juice. Strained and poured straight from the Kimchi barrels, this is purely the juice created through fermentation – containing all of the goodness from the Kimchi – in the juice. These make a warming tonic that is a delicious shot of restorative, raw fermented goodness packed with life and immune-boosting power that your gut will love. More importantly, it’s full of delicious flavour that you’ll come back to again and again. Some people mix it with vodka for a Bloody Mary, others sip at it all day long. Some use it in cooking, for marinating, and for dressings. It can be quite addictive.