Imitation is the sincerest form of flattery…..

However, there is a distinct line between drawing inspiration from someone else’s work as opposed to copying not only a concept, but a whole shop, right down to the actual menu, spatial design and interior decoration – including personal quirks.

Having worked as an interior designer, I value good design, but above all, design integrity.

I refer to my previous post, (which was sooooo long ago I know) where I hailed Porchetta as having a holier than thou vegan sandwich. I don’t want to slam a small business directly, or wish them into closure, however I think it’s important to be well informed, as things aren’t always as they appear.

After I had posted the previous blog entry, I received an email from Frankie Harrington, owner of Meat & Bread in Vancouver. The tone and delivery of the email was polite and informative, without any spite or malice. Frankie informed me that

“I built Meat & Bread sandwich shop and opened in October 2010 with my business partner. We grew up in restaurants and opening Meat & Bread was our first crack at owning our own. We took many risks in this venture and tried our hardest to be different and to stand out with our approach, cooking techniques and design.”

“It’s pretty upsetting to know that there are people that copy everything…inspiration is one thing but they took everything. My business partner and myself have worked very hard independently to open Meat & Bread…It’s not like we have bottomless pockets and come from a corporate background. This idea is as real as it get’s and we both still work at our two locations 6 days per week.”

Whilst I can not deny that I still dream of that sandwich from Porchetta, their ethics and morals have left a bitter aftertaste. It is a personal decision for me to decide not to visit Porchetta again, mind over stomach, ethics over hunger for me. Besides, Casablanca is just a 5 minute walk away when a carby craving hits, and it hits the spot oh so good.

All apologies

Many, many apologies.

It has been far too long between posts.

Life became crazy busy, things kicked off for whole*istic faster and bigger than ever expected. Collaborations with Cafe Suッkara and High Street Market, stalls at the Marche Festival , quitting old jobs, starting new jobs……phew.

What a crazy couple of months it has been.

But I’m not complaining, it has all been an unbelievable ride. A sleepless ride. A test of strength, determination, integrity and self-belief. And it’s only the beginning….

A slideshow of what’s been happening, more in depth accounts soon…….so much to write about, so little time.

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High Street Market Collaboration

Sooooo, a bit of a shameless plug.

High Street Market, located on the cusp of Itaewon and Hannam-Dong, is the boutiquey gourmet deli that I like to frequent when I’m missing Australia and in dire need of a slice of home.

The interior is warm and cosy and laid out like a typical delicatessen that would fit right in amongst the trendy Emporium or James Street shops back in Brisbane. Since moving to Korea one year ago, I’ve seen the store grow and morph, offering not only long lost items like dried beans, rolled oats, a massive selection of cheese, cured meats, lamb, peas and a good range of baking supplies to incorporating a cafe and dining area and also offering a growing range of hand crafted snacks and ready to go meals such as good breads, hummus, ricotta cheese, lasagne, thai rice dishes and…….whole*istic!!!

That’s right! This Saturday, 20th October, 2012, whole*istic snacks and desserts will be available in store.

crackers and dip

whole*istic menu
all items :

VEGAN & GLUTEN FREE

NO REFINED SUGAR (Fruit, Maple syrup, date sugar) OR SUGAR SUBSTITUTES

NO WHEAT FLOURS. NO XANTHAM GUM.
ALL ALMOND FLOUR

Crackers
₩2,900 p/10
brown rice, quinoa & tamari
rosemary & fig
black sesame, onion & chia

Dips
₩5,900 – 200g
roast beetroot & walnut
semi-dried tomato, basil & sunflower seed
roast carrot, ginger & coconut

Desserts
₩6,000
raw blueberry cheesecake
raw apple crumble pie
raw persimmon & hazelnut cream pie
chocolate caramel tart
pumpkin pie

Energy Balls (all raw)
₩1,800
apricot & almond
peanut & oat
raw cacao & hazelnut

Rosemary & fig crackers, roast beetroot & walnut dip

Black sesame, onion & chia crackers and roasted carrot, ginger & coconut dip

Brown rice, quinoa & tamari crackers and semi-dried tomato, basil & sunflower seed dip

Mix and match

Energy Balls. Can someone please help me think of a better name?? Orbs?
Yup, I spelt hazelnut incorrectly.

raw persimmon & hazelnut cream pie

chocolate caramel tart

pumpkin pie

raw apple crumble pie

raw blueberry cheesecake

Get to high street market this weekend, or email me direct for any orders:
mail@wholeistic.com

Open: 10:00am – 21:00
Phone : 02-790-5450
Address : 2F, 737-24, Hannam-dong, Yongsan-gu, Seoul, Korea

Summer’s over but semi-dried tomatoes are here forever

The taste of the Mediterranean – homemade here in Korea, for 1/4 of the shop price

Although the leaves are yellowing, the air is more crisp and the time spent frolicking in the sun (who has the time to frolic? But the idea, or word is lovely) is becoming shorter, I’ve found a way to savour the taste forever!

Like everything exotic and non-korean in Korea, avocados, watermelon, baby spinach to name a few, the price is excruciating, unbelievable, ridiculous. Semi-dried/sun-dried tomatoes are no exception. ₩9,000 on special? ₩13,000 – ₩20,000 for a small jar?

Sure, I’ve nothing better to spend my money on than eating.

Back home I’m used to picking up a couple of hundred grams for $3 – $5, of varying dried-ness, immersed in different oils or vinegar’s, with different herbs and accompaniments, full fat, fat-free. Pro-choice tomatoes, oh yeah!

So, figuring it’s just tomatoes, olive oil, garlic, spices, sun and time, I thought, I could make my own. Except, ah, the long hot summer days are over here – thank my sweat-free brow – so what to do, what to do….

Oven-dried tomatoes! Looooooong, sloooooooow dehydrated tomatoes result in the sweetest tomatoes with a soft inside, encased by a not-too-hard, ever so slightly chewy and dried out shell. Dehydrating them with a dash of olive oil that has been infused with Himalayan rock salt, pepper, garlic and herbs, enhances each flavour, bringing out the sweetness of the tomatoes.

I used cherry tomatoes here, because that’s what the ajumma was selling near my flat that day

Although I don’t label myself with a food label anymore such as vegetarian, carnivore, vegan, raw foodist; I eat 80% vegan and raw as much as possible (although since preparing samples and market prep for whole*istic snacks and desserts, my diet has changed to 80% DESSERTS! HELP!!)  and meat/fish if my body truly is craving it or someone has been so nice as to cook for me.

I found that it has been easier to make more conscious decisions this way, without placing limitations and expectations on myself and removing the ‘banned food’ list – which actually makes me want them even more.

Bu,t I digress.

A dehydrator is just as vital to a raw foodist as the holier-than-thou blender, the VitaMix – which you cannot get in Korea! Here I was ready to part with my ₩600,00 on a blender, but it’s not even possible. (Post to follow on what I did actually get)*be warned – it will be a rant, as after having acquired the most powerful, expensive blender in Korea, it DIED on me within 24 hours, 2 batches of energy noshies, 1 pie crust and halfway through a ‘cheese’cake…breathe in, breathe out….I am floating on al lily pad down a….one day, it lasted one day!!!! …..down a clear, tranquil blue stream….. But as I’d just received a new large, 4 rack oven, I had been reading that food prepared at 48°C or less, can technically be considered ‘raw’.

Which isn’t very hot at all. I’m sure the Bikram yoga room has been hotter than that before.

So anyway, if you’ve got an oven that can function at 48°C, lots of fresh tomatoes (it’s too time consuming to just do a punnet), and lots and lots of time for these babies to dehydrate – read on my friend, read on……

All you need is love! And time, and a big ass oven.

Oven-semi-dried tomatoes

Ingredients:

1 kg tomatoes (I used cherry tomatoes)
1/2 cup olive oil
3 cloves garlic, finely chopped
1/2 tsp Himalayan rock salt (this is more ‘salty’ than salt, so use less at first – then to taste)
1 tsp black pepper – 5 grinds?
1 tsp mixed herbs (I used a mix of basil and Italian parsley)

*Add all spices/seasonings to taste. I LOVE garlic so my recipes are heavy on the garlic, taste as you go, to your liking. Add anything you like. Just remember, the dehydrating will bring out the flavours more.

Method:

1. Combine all ingredients, except tomatoes, in a screw top glass jar.
Shake it, shake it like a polaroid picture.

2. Wash tomatoes. Cut in half. If using cherry/grape tomatoes place on greaseproof paper lined baking tray, cut side up.
If using larger tomatoes, scoop seeds out (can add to a smoothie, dip, pesto, sauce, eat, whatever – just don’t waste it)

3. Drizzle some of the oil over the tomatoes.
I used about one tablespoon per line of tomatoes.
There should be about 1/4 cup of oil, more or less, remaining for you to sit the tomatoes in after dehydrating, or to use as a dressing. Beautiful!

4. Place in oven at 45°C.
For 2 large trays of cherry tomatoes, they took 5 hours and were fully dried.
4 hours would create a more juicy, semi semi dried tomato.

Will keep in a sealed jar, covered in the remaining oil for a month? 2 months? Although, I don’t think they’ll last that long….

Cherry tomatoes: 2 hours in

Ta-da!! The finished product – 5 hours on

Drizzle garlic olive oil. Whiz into a pesto or dip. Top a salad.
Eat. Straight up.

I blended mine into a basil, sunflower seed pesto and served atop fresh squash, black sesame tofu (I’ve never liked tofu until moving to Korea – its baffling me -)

Looks like a raw, vegan nachos???

For 2 large trays of Roma tomatoes, well, they’ve been in for 3 hours last night, sat overnight, and we’re up to hour number 2 as we speak.

They’re getting close, but still very juicy

Fusion cooking: Kimchi quinoa kimbap 김치쿠이 노아 김밮

I’m a bit of a mixed bag. More a mixed bag of nuts as I’m kinda nutty, more crazy than quirky.

I grew up in a very Australian household enjoying barbecues several times a week, salad optional; minimum 2 varieties of meat essential, vegemite sangas and sao’s with cheese and tomato. With my Scottish mum designated to preparing meals,(very typically reflective of most baby-boomer nuclear households) there was also a strong British influence. I have very strong and fond memories of casseroles, soups and mince and tatties; not to mention Coronation Street, Heartbeat and whisky.

By face value, I apparently have a very Korean face, but my fashion sense and makeup is not very Gangnam style, or actually my face – no plastic surgery here….yet!

But anyway, I’ve been described as a banana before, yellow on the outside, white on the inside. Actually a term of affection or endearment….not as derogatory as it sounds or to be confused with being FOB-by (Fresh off the boat – an Asian in a western country, not assimilating and acting, well, very Asian….I don’t make these things up!!)

So I thought it finally time to embrace my banana-like, Konglish, fusion culture and make food reflective of my own culture. To share my relatively new found love of Korean food mashed together with all the best, fresh elements of Australian food.

Kimchi quinoa 김치쿠이 노아 with sesame leaves 깻잎, tofu 두부, cucumber 오이 and lotus root 연근

Kimbap 김밮, directly translating to seaweed (kim) and rice (bap) is as revered as tteokbokki 떡볶이 in the hearts and s(e)oul of all Koreans, bringing back memories of childhood, picnics and uni days. Both are cheap, tasty eats available at all street vendors or quickly slapped together by mothers as a snack food with limitless variations.

Tteokbokki 떡볶이: soft, chewy rice cakes simmered in hot pepper sauce with fish cakes.
Pretty tasty. Extra tasty after soju.

Kimbap is the equivalent to a sandwich. Similar to sushi, (but don’t mention that to hardcore patriotic Koreans, may as well ask them if Dokdo belongs to Japan) Kimbap is rolled rice, usually short grain white rice seasoned with sesame or perilla oil and with a variety of fillings; usually the ubiquitous yellow pickle, sweet marinated lotus root, bulgolgi ham, egg, tofu and sarimi stick. Due to the heavy lashings of sesame oil, no other seasoning is usually required making it the perfect snack/meal on the run.

Traditional Kimbap 김밮: yellow= egg, orange = carrot, dark brown = marinated lotus root, pink/brown= ham, translucent yellow = pickle, green = ? cucumber? probably another bloody pickle?

Quality varies from the GS25 roll or Samgak kimbap 삼각김밥 (triangle kimbap); that’s been sitting there for god knows how long, to the skinny, uniform rolls at any street vendor, battered, deep-fried and deep-fried again as you please! New restaurants such as School Food are revamping humble Korean staple foods by substituting white rice for black rice and more gourmet fillings.

Fancy pants School Food kimbap

Still-life artistic triangle kimbap shot

And then, there’s me, committing cardinal Korean food murder, fusing together well-known foods from Australia, like quinoa and cashew chive pesto and salad fillings such as mixed greens and cucumber with traditional Korean ingredients. Yet to try a hamburger with the works style with beetroot, bacon and a fried egg, but never say never, right?

Some worked, some didn’t.

I liked them all, and so did some friends and random taste testers, but when you’re messing about with very traditional Korean food, with tastes that are ingrained and reliably taste the same wherever you go in Korea, there’s going to be some resistance.

It’s like changing a cheeseburger. Or leaving out the beetroot on a hamburger.

You’re messing with the food gods.

But it’s a start, and generally feedback was good, although the flavours need to be very strong for the korean palette. The kimchi infused quinoa was more popular, as there was some familiarity.

Looking forward to more experimentation with new flavours, bases and fillings, let me know if you wanna be a taste tester!

Kimchi Quinoa kimbap: Attempt #1
Kimchi and green pepper to be mixed with quinoa.
Marinated lotus root for filling

Added in green pepper, kimchi, sesame seeds and yellow capsicum to the cooked quinoa

Pressed out the kimchi quinoa onto the kim (roasted seaweed)
Added some marinated sesame leaves in soy sauce  깻잎 장아찌

Added the marinated lotus root 연근조림 – yeongeun jorim
Should have divided this quantity with cucumber to provide a refresher from the spiciness of the peppers and kimchi.

Keep rolling, rolling, rolling. Arg, is that Limp Bizkit? I don’t even like Limp Bizkit…..Except for that Faith cover.
I should delete that.

Continuing on…I don’t have a bamboo mat for ease of rolling, so you can sub with greaseproof paper or seran wrap just fine.

Second variation: quinoa cooked in coconut milk mixed with capsicums and a crunchy mix of toasted peanuts, sunflower and chia seeds.

Added lettuce, cucumber, carrots and sprouts

Kimchi variation #2
No peppers this time in the quinoa, added fresh sesame leaves, tofu, lotus root and cucumber.

Ta daaaa!
Make sure you cut the kimbap with an extremely sharp knife.
Running the knife under hot water will make your life easier

Bottom kimbap was quinoa mixed with cashew chive pesto and black sesame seeds with cucumber, carrot and tofu

Cafe Able: Serosugil, Sinsa-Dong, Gangnam-Gu 서올시 강남구 신사동

Meandering around Garosugil this week, see post here, I discovered a newish cafe that has become my favourite southside hangout.

Not to sound all wanky and cliched and stuff, (these disclaimers always mean something wanky and cliched will follow) but the universe has a funny ‘ole habit of pulling you in the direction you need to be. Or meeting people who share common interests. Or realising that living life by the magic 8 ball app is probably quite foolish.

Though life may throw some curve balls and some straight out air swings, I’ve found that everything in life, positive or seemingly negative, leads you to where you have to be. I’m always where I need to be.

And on this bright, crisp Autumn arvo, I was led here.

Cafe Able, Sinsa-Dong, Gangnam-Gu.
Down the right hand side streets of Garosugil

They are part of the emerging ‘slow food’ movement in Seoul.
Apparently they have their own rooftop farm, however I couldn’t go up to see on this day, or I needed a Korean friend to help me with the language barrier.

They also had a workshop area for cooking classes, craft workshops

They also sell delicious treats, pickled products

Beautiful, eco inspired cafe with good spatial design with different areas.
Communal spaces for bigger groups, workshops, intimate areas for private occassions or a vibrant, social area for a quick bite or long lunch.

Jumping on the oh-so-trendy-but pretty mason jar trend, the menu was a selection of fresh, energising juices and coffee’s; light meals such as beautifully executed salads, sandwiches and soups served on individual wooden bread boards.

Refreshingly tart and delicious.
Green Vitamin; kiwi, orange & celery.

How to get there: Get yourself to Garosugil, Sinsa-Dong. Line 3 (orange) Sinsa – Exit 8.

From exit 8 end, walk all the way down the end, Forever 21 end.

As you see Starbucks on the left, take the the right hand street, before Starbucks. Follow to next intersection and turn left. Cafe Able is on the left hand side, near the corner.

Address: 2F, 547-6 Sinsa-Dong 서올시 강남구 신사동 547-6 2F *Don’t rely on google maps – It will send you to the wrong place.

Phone: 010-6219-7264

Garosugil 가로수길 is so 2010. Serosugil 세로수길 is the new black.

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Today, being the last day of my holiday, I decided to take a stroll around my favourite southside area, Garosugil in Sinsa-Dong, Gangnam-Gu. (Dong = micro suburb, Gu = suburb. Southside = anywhere south of the massive Han river.

Garosugil directly translates to “tree-lined street” (Garosu = tree-lined, Gil = street) and is aptly titled, with the whole street decorated with deciduous trees which are in the first stages of shedding their summer skin in exchange for the warmer orangey-brown hues of Autumn. The area is renowned for having a European vibe from the huge varieties of food available to imported brands.

New fashion / cafe collaboration: ‘Around the corner’ fashion and ‘Publique’.
Original bakery in Hongdae.

Publique: Hongdae.
Sadly closed when I visited.
Amazing breads (none of that sweet white shite) and other sweet treats.
The founder was once an architect, with a passion for bread, and an obvious talent!

Garosugil.
Last Winter.
The big brands have taken over.

However, as with the gentrification of all suburbs, what was once a little hidden pocket for authentic pop-up shops, emerging designers and small businesses, has become a mecca for the big players, taking advantage of the beautiful location, accessibility and apparent ‘new money’ wealth of the area.

세로수길, or Serosugil, translates to ‘side streets’ and these noticeably quieter, quirky side streets of Sinsa, off the main drag of Garosugil, have been sprouting new small boutiques, cafes and restaurants reminiscent of the area formerly known as.

I was on a mission today to do the unthinkable in Seoul.
Trying to find some place I’d read about somewhere, but couldn’t find the post online again, or any information at all regarding the place. My phone wasn’t loading the Korea Herald website here, which has directions in layman’s terms.

So, Le Pure Pressed Juice, it’s you and me baby another day.

It wasn’t all a futile waste though. There’s always something new to be found in this city. That’s what I love.

Walking around in the glorious Autumn afternoon,weaving in and out of streets, I saw many interesting places, old faithfuls like Le Alaska Boulangerie (Why Alaska?) who imports their wheat flour direct from France and has a beautiful open kitchen where you can watch the bakers at work, dine in and enjoy coffee and croissant or take it to go. I’ve tried the spinach twist (and still dream of it, however now try to refrain from wheat) and can vouch that it is as delicious as it looks.

Help! Get me outta here.

Open prep & baking area

Because the French do it better

Another favourite, the Swedish cafe ‘Fika’ which has recently moved to a bigger location and extended beyond just a cafe to include a 2nd floor ‘smart working library cafe’ where the premise is to ‘work, share, read, write and drink.’  The basement floor is a Scandinavian design lifestyle shop where they sell different kitchen utensils, homewares and soft furnishings. The cafe now also stocks a range of gourmet biscuits, crackers and muesli’s. Not all Swedish, some German, but there was the ‘vellicht Svensk’ (very Swedish) Lingonberry and Gooseberry jam. This can be either spread on bread or crispbread or mixed with water to form a drink.

Having lived in Sweden, I find Fika to be quite authentic with the selection of cakes, buns and savoury items. Generally, Swedes love processed cheese/fish pastes in a tube and it was scarily heart-warming to see these nutritional nightmares there!

‘Fika’ in Swedish means coffee break. And Swedes love to take fika 2 or more times a day. I lived in a small town outside of Gothenburg on the west coast, and it was a tiny, quaint, fairy tale beautiful town with only around 25,000 people, a main street in the city centre that went for 2 blocks, but with a crazy 30+ cafes. At any time of the day, these cafes would be filled with people, man or woman, young or old, all enjoying fika.

The sweet taste of Sweden, Lingonberry.
Enjoyed with everything from pancakes to meatballs.

Bottom Left: Cheese/Fish paste in a tube
Top Right: Semla – a sweet bun usually filled with marzipan. Traditionally only eaten around Easter.

Other places of interest:

Spellbound Fixie Shop
Lots of people riding around, hanging about.
Will go back another day and buy me a bike.

One Chu – Churros Cafe

Cafe No Bear

Fork Fork Diner
Kitsch little cafe serving burgers, salads, pasta

Hello! Diner and Cafe
Menu looked suspiciously asian for a ‘diner’
Noodles, rice dishes……ho hum ho hum

Jane’s Picky Pizza
Good design, both architecturally and graphically
Food looks pretty banging too

It’s not all about food
Serosugil has nice, independent boutiques like this as well as more street fashion orientated stores stocking European brands like Nudie, Cheap Monday, WESC.

Ok, around the corner, back on Garosugil.
Collab between ‘Around the corner’ and ‘Publique’

Delicious bread from Publique.
Vegan chive and ‘cheese’ dip – recipe to follow

How to get there: Sinsa Station exit 8, line 3 (orange) Walk directly out of subway for 2 blocks. Turn left at the Missha into Garosugil.
Walk around, get lost, discover a new favourite, like I have here (post to follow)

Roasted carrot and ginger soup

Autumn is upon us.

The air is crisper.

The days are shorter.

The nights are darker.

And our bodies are craving warm, nourishing food to get us ready for the long, harsh, Korean winter.

Soup’s a no-brainer.

Take simple ingredients. Play around with different flavour combinations. Roast vegetables to bring out the richness and full body of the flavours. Add in spices for a punchy flavour. Thicken with beans and nuts. Thin out with different stocks and nut milks.

Don’t overthink it.

Just blend it.

Carrots are often overlooked as a simple vegetable. They are common and familiar and we often associate them with bad childhood memories of being overcooked, as squidgey squares in a frozen vegetable mix or a crimped circle as part of Edgell’s tinned peas and carrots mix.

A root vegetable, carrots are extremely high in Vitamin A, which is digested in the body via beta-carotene. However, raw is not always the best, as only 3% of beta-carotene in carrots are absorbed by the body. When cooked, and combined with cooking oil, this is raised to nearly 40% beta-carotene consumption. Vitamin A, also known as retinol, helps your eyes retain their ability to adjust to changes in light and maintains necessary moisture levels of your eyes. Hence why my mum always told me to eat my carrots so I could see in the dark!

Carrots are also high in Vitamin K which aids in clotting of the blood and contributes to bone strength and proper functioning of the kidneys. There are also good levels of Vitamin C which helps build up immune strength and aids in iron absorption.

Whilst I enjoy the crunch of raw carrots in a salad or in a Vietnamese rice paper roll, the sweetness and rich flavour created by roasting carrots is far superior. When combined with a liberal dash of coconut oil, salt and garlic, this humble vegetable becomes tres chic.

Carrots are easy to grow. They are apparently good garden friends with tomatoes, boosting their production. If left to flower, like any Umbelliferae (celery, coriander, dill, parsley etc) they will also attract predatory wasps which kill many garden pests.

Ginger, ginger, ginger. Not to be confused with gingervitis.

Ginger really deserves a post to itself. Part of the Zingiberaceae family which also includes turmeric, cardamom, and galangal, the ginger plant produces beautiful white and pink flowers.

The edible root is popular in many countries around the world for its medicinal and nutritional properties. In South Korea it is used in teas; 생강차 Saenggangcha, finely minced ginger is added to kimchi right before fermentation and fresh slices of ginger are the ubiquitous accompaniment to fresh, grilled eel 장어 Jang-Oh.

Grilled eel 장어 Jang-Oh with sliced ginger

Ginger is well known for its uses to alleviate symptoms of nausea and assist immunity with cold and flu. However it also contains moderate levels of protein, calcium, magnesium, Omega 3’s and 6’s iron and 18 other amino acids. Although most of these levels are nothing to write home about, what makes ginger unique is that all these nutrients are found within each little slice of ginger.

So, anyway, off the ginger soapbox. Here’s the recipe.

Roasted carrot and ginger soup.

Ingredients:
(Serves 4 – entrée)

2 large carrots
2 small / 1 large bulb ginger
1/4 cup roasted garlic
(I always have a steady supply of roasted garlic in my fridge, if you don’t roast with carrots and ginger)

1 tbsp coconut oil
1 tsp ginger powder
1 tsp each salt and pepper

1 1/2 cups blackbeans (or 1 tin, rinsed and drained)
The blackbeans add a richness and thickness to the soup, but do not interfere with the strong carrot and ginger flavours.

additional 1 tbsp pepper, 1 tsp salt
pinch cayenne powder
1 tbsp maca powder (optional – I try and add this superfood in anywhere)

1 cup water – give or take a bit depending on consistency you like

Method:

1. Wash and peel carrots. Cut into small pieces. Wash and peel ginger. Slice thinly. Add garlic if roasting.
Place on greaseproof paper and sprinkle on ginger powder, salt and pepper. Pour on coconut oil and shake about, toss about to cover.

2. Put in oven at 170°C for around 30-40 minutes or until very soft and colour changes to a deep orange.

3. Cool for 15 minutes.
Add to food processor/blender carrot, ginger, garlic and 1/2 cup water.
Pulse until pureed.
Remove from blender, set aside.

4. Add blackbeans and 1/2 cup water to blender.
Blend, blend, blend until beans are very smooth.

5. In large, heatproof container, add carrot mix, additional salt and pepper, cayenne powder, maca powder and blackbean mix.
Using moulinex/stick blender, throughly blend to combine.

Enjoy!

카페 수카라 Cafe Suッkara & 파절이 Pajeori

Tonight I had the pleasure of meeting up with my good friend, S, at Suッkara in Hongdae.

S is an inspiring and amazing lady. Introduced by a mutual friend we share a love of Australia and design, and recently found out that we also share a passion for a holistic way of life centred around organic farming and good, slow food.

She is also involved with 파절이 (Pajeori) which is a non-profit organisation focused on organic farming. Currently Pajeori have a large farm, 3000m2 if I remember correctly, on Yeouido Island, Seoul and are harvesting over 30 different kinds of vegetables and herbs.

It is a small group that is very passionate and proactive in clean, organic produce. Currently they are working with several cafes/restaurants around Seoul, and Suッkara in Hongdae is one of them.

파절이 Pajeori on Yeouido. ‘Up’cycling: reusing old plastic bottles as plant pots.

Suッkara is a beautiful, restaurant with beautiful food and drinks. The dim lighting creates a subdued atmosphere, whilst the open kitchen evokes a homely ambience. We were there at around 6:30pm, and the restaurant was calmly abuzz with people seated all around the low bar encompassing the kitchen and at the well spaced, kitsch tables and chairs.

Suッkara was established around 4-5 years ago, and with a focus on high quality, homemade, organic food, it’s no wonder why. The drinks list is extensive with teas, sodas, wines and cocktails to a variety of appetisers, meals and desserts.

Caught up in conversation, I must admit that although I read the menu (in English too) thoroughly, details are escaping me now. Vegetarian and vegan friendly, there were options for each meal to omit or substitute dairy or meat. Options ranged from curries, salads and were well priced, with our meals at ₩10,000 – ₩12,000 each. Sizes were very generous and accompanied with interesting pickled side dishes and soups.

I had a delicious japanese plum and ombashi soda, which was lightly carbonated and very refreshing. It was clean and tart and only mildly sweet.

I ordered the special menu item, which was absolutely amazing. A whole baby eggplant had been steamed and then roasted and topped with a marinara sauce and a sprinkling of feta cheese. I can’t for the life of me figure out what was in the marinara, it almost had a meat-like texture and the flavour was rich and deep. It was coupled with a bean and gingery rice, which complemented the sweeter and softer texture of the eggplant. It also came with a refreshing, cold pumpkin soup, which wasn’t sweet like some can be. It became the perfect extinguisher when I stupidly decided to eat half of the small, fire roasted green chili.

Special menu order: Eggplant and ginger rice

S ordered the vegan platter which was as amazingly delicious as it was beautifully presented. On the wooden platter was a selection of thinly sliced cranberry and nut sourdough bread, cashew cream cheese, chickpeas, salad and a velvet-like shiitake mushroom and vegetable soup. I could taste a strong, earthy tofu flavour which matched the rustic bread perfectly.

Vegan Platter

S’s boyfriend ordered the cheese omelette which came with purple rice and salad. Never, ever in my life have I been floored by an omelette. Australia is boss for brunch so I’ve had my fair share of omelette’s. But this was out. of. this. world. So smooth, so light, so fluffy. The omelette glistened with a shininess that had me worried it would be too oily, but any oily-ness dissipated into deliciousness. Totally delectable, I can see why it is one of S’s menu favourites.

Cheese omelette

Whether alone, with friends or for a place to impress a date, Suッkara is the destination! I will be back for sure. The only problem will be deciding what to eat next!

Suッkara also runs workshops. The next one will be Monday 8th October at 7ish where you can learn how to make their beautiful pickled vegetables.

How to get there: Hongik University Subway Stop: Line 2. Go out exit 8. Immediately take first street right and walk two blocks until the road ends. Turn left at the intersection and take first right down the long main road. Walk the length of the road (around 6 blocks) and turn left. Suッkara is on the left. If you come to another road on your left, you have gone too far.

Address: 서울시 마포구 서교동 327-9, 산울림소극장 1층

Phone: 02-334-5919.

Opening hours: 11:00~24:00(Last order 23:00)

Birthday brownie with a tangy, coconut, cheesecake buttercream

Ambitious heading, right. But well, look at them.

So, it’s someone special’s birthday tomorrow and I made the obligatory Korean seaweed soup, (miyeok guk 미역국) which is traditionally eaten throughout pregnancy and after giving birth; first as a ritual to give thanks to the goddesses for delivery of the baby and in the hopes the baby would have a long life. The tradition is maintained on birthdays because of its association with birth and longevity.

Of course, in ridiculous sleeping patterns as per usual, and after finishing chatting with some friends and reading a book at 2am, I had an epiphany, a birthday cake was needed! However, this person is not too fond of sweet, western desserts, which is perfect, as I’m also trying to slowly ween my friends and family onto more healthy, wholesome food and sweets, one cake at a time!

After mentally scanning the contents of my cupboard and fridge. I did what any normal person would do on a Sunday at 2am, I decided to freestyle a gluten, flour, egg, dairy and (nearly) sugar-free birthday cake.

Happy birthday??? You non-vegan, celiac person….I know you don’t even like western style cakes, but please be my guinea-pig sampler and try this whole*istic brownie anyway….

Yep. Totes normal.

Anyway it’s good. Really good. It cracked and went crisp, and had a crust on the outside and fudgey on the inside. It’s not dry and cakey. It’s rich and it’s filling.

But, I’m not gonna lie.

At first bite, it was “What. the. shiz. is. this. shiz……it tastes…..shizzy”

But then it tasted amazing.

Outta this world amazing.

The chocolate kicked in. The texture was soft and…what’s another word for moist, I can’t stand that word, but for lack of a better word….ooey-gooey and….succulent?

It doesn’t have that sickly, sugary sweetness, nor the taste of butter, which I imagine most people will miss. (Butter ya’ waistline or your artery’s won’t) But I guess I am one of those strange freaks who actually prefers the taste of something more clean and healthy and feels happier knowing that what I am eating is actually good for me.

It’s still addictive (help! I  just woke up and had some for breakfast. FML.  Meeting up with a friend soon and taking it all for her!), decadent and delicious, it just may take a bite or two for your tastebuds and synapses to synchronise and realise that yes this a brownie, but not the brownie you’re used to.

I didnt add any refined sugar, but I only had Ghiradelli semi sweet choc chips which have sugar in them. Also, I would add 1/2 tsp cayenne pepper to these myself, but pretty sure that that would be the straw that broke the camel’s back for this person.

So without further ado:

Fudgey Brownies with coconut butter cream

Ingredients – Brownies

1 1/2 cups black beans (yup beans!)
1/3 cup maple syrup / honey
1/3 cup coconut oil
1/3 cup pureed dates
1/2 cup chocolate – melted
2 tbsp almond /walnut / coconut butter

1/3 cup oats – processed into oat flour
3 tbsp raw cacao powder
1/2 tsp baking powder
1/4 tsp salt

3/4 cup walnuts (or whatever you want to mix in; coconut, goji berries, cherries etc)

Method:

1. Ahhhhh…..put everything except walnuts in a food processor. In whatever order, because you just want to blend the absolute crazy outta it until it’s as smooth as a baby’s bum.

2. Scoop out. Should be quite thick and a pain in the ass to spread out.

3. Place in 175°C oven for 15-18 minutes.
(I did mine for 18 mins, but it’s a little toaster oven (built in ovens are a rarity on K-Town) and it has this glitch where when I close the door the dial likes to switch itself up about 40°C, so depending on whether I remember this, cooking times are varied, as are burnt patches. This time I remembered – so crisis averted!)

4. Let it chill out for 10 minutes to firm up before trying!

Ingredients – Coconut butter cream

1/2 cup coconut

1 cup cashews

1 lemon – juiced

1/4 cup coconut cream

2 tbsp maple syrup

2 tbsp almond/soy milk

1 vanilla bean – centre scooped out

Method:

1. Pulse coconut in food processor until it is a wet, grainy, sand like consistency.

2. Add cashews and pulse until it is same wet, grainy, sand like consistency.

3. Add in lemon, coconut cream, maple syrup and vanilla bean. Pulse. Mixture should blend together, then start to separate and go a bit oily.

4. Add in milk to emulsify. Blend on high until it slightly thickens and smoothens out. A Vita-mix will get it smooth smooth, in my mini food processor there were still fine coconutty micro-particles which provides a nice contrast to the smooth fudgey brownie.

5. Spread out thick on to cool brownie.

6. Top with walnuts or whatever you desire.

7. Slice and dice and wish someone a very happy birthday!
Or eat it. All of it. But just remember all the beans in there, and beans, beans are good for your heart, but beans, beans make you…….