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Lyndey Milan’s Easy kimchi recipe (inspired by Heather Jeong)

Preparation time
60-75 mins salting + 2–3 days fermenting
Cooking time
Serves 12 or makes 3 cups

Riesling is fantastic with spicy Asian food, but as we discovered in our “Red wine with Asian food tasting”, so is Shiraz! Crafted by Oatley Wines from premium Barossa fruit, the 2013 Signature Series is a great choice. It’s dense, fleshy and dark with lovely layers of sweet black fruit, soft, fine tannins and savoury oak.


½ head Korean or Chinese cabbage (wombok), unwashed, cut into
5cm by 6cm slices

1/3 cup sea salt, medium to fine ground

1½ cups (375ml) water

3 red chillies, seeds removed, or to taste

6 cloves garlic

1 cm piece ginger

2 tbsp (40ml) fish sauce

2 tbsp sugar

1 tbsp chilli powder, or to taste

3–4 green onions (shallots), sliced diagonally into 1.5cm


Kimchi mandu (dumplings)

Makes 30 approx

Prep 15 mins. Cook time 5 mins


70g sautéed, finely chopped mushrooms (120g raw mushrooms) or 70g pork mince

120g firm tofu, crumbled and squeezed dry

1 cup kim chee, squeezed dry, finely chopped

1/3 cup mung bean or other sprouts

4 green onions (shallots), finely chopped

2 cloves garlic, finely chopped

2 tsp finely minced ginger

2 tsp sesame oil

Salt & freshly ground black pepper to taste

1 packet mandu pee, gyoza or gow gee wrappers

Peanut or vegetable oil for frying


Dipping sauce

2 tbsp (40ml) soy sauce

1 tbsp (20ml) mirin

1 tsp toasted sesame seeds


1. Sprinkle salt over cabbage in a large bowl, pour water and gently mix. Let cabbage salt for 1–1 ½ hours or until the cabbage is wilted (turn cabbage over a few times in the salt water). Wash cabbage three times and drain well and set aside.

2. Blend chillies, garlic and ginger with a stick blender, then add fish sauce, sugar and chilli powder and combine.

3. Mix chilli mixture with the cabbage and green onions in a large bowl using your hands in plastic gloves.

4. Pack kimchi into a clean good quality plastic container or a glass jar and let it ferment for 2-3 days at room temperature. Ensure there is some space for the juice which forms during fermentation but pack kimchi no more than 3cm from the top to minimize oxidation. Place kimchi in the fridge when it’s fermented to your liking.

Kimchi mandu (dumplings)

1. Combine mushrooms or pork, tofu, kimchi, sprouts, green onions, garlic, ginger, sesame oil, salt and pepper in a large bowl and mix well. It is essential the mixture is dry, so if necessary squeeze out in muslin.

2. Lay dumpling wrappers out on the bench and paint around the edges with water. Place a heaped teaspoon of filling mixture in the middle of each one, then fold over and squeeze edges together with your fingers until well sealed.

3. Heat 2 tablespoons of oil in a large frying pan and place 6 dumplings in it. Splash with ¼ cup or so of water, cover and cook for up to 5 minutes or until golden on one side and cooked on the other. Serve immediately with sauce. Repeat with remaining dumplings.

4. For sauce: combine all ingredients


Preparation time
60-75 mins salting + 2–3 days fermenting
Cooking time
Serves 12 or makes 3 cups


Two Blues Sauvignon Blanc 2014
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Poh Ling Yeow
Words by Jackie Macdonald on 8 May 2018
Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats.  TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find!  Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming.  “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!”  Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. 

I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. 

- Poh Ling Yeow
  Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls.  For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto.  One of the things Christina really instilled in her daughter is the power of persistence.  “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book.  “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes.  Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says.  The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. 
For more recipes and the full story with Poh, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.  OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99.