Food industry representatives gathered in Seoul to taste the wonders of Australia’s fine food and wine
Australia’s finest seafood was on the menu at a gala dinner in Seoul recently as food industry representatives gathered to taste the wonders of Australia’s fine food and wine.
More than 120 people attended the event including food importers, distributors and chefs, along with Australian industry representatives and government officials including the Australian Ambassador to South Korea, Catherine Raper.
The guests were treated to the wonders of Australia’s fresh seafood, including salmon gravlax produced with Tasmanian Atlantic Salmon, Australian lobster salad made with Western Rock Lobster, and Australian lobster gratin made with Australian butter and cream by Australian chef Lloyd Blackley, who runs a brunch restaurant in Mapo, Seoul.
The evening was a feast of Australia’s wonderous fresh produce and included Australian broccoli and cream soup, Australian tenderloin steak, Pavlova topped with Australian cream and grapes and assorted Australian cheese, all paired with some of Australia’s finest wines.
The evening included a cook-off between the two finalists of a competition held in the lead-up to the event to encourage young South Koreans to use Australian food and wine in their home cooking. The winner was Choi Sung-joo, who created Australia’s Sea and Land in One Bite: a rose salmon and beef pie with lemon cream sauce.
The runner-up was Dong Kyu Kim with his Lobster with Mornay Sauce, shrimp terrine and meat pie, braised dragon fruit and melon balls, carrot and asparagus.
Earlier in the day, delegates from the Australian Food and Wine Collaboration Group, including Seafood Industry Australia, attended an industry roundtable with Australian Embassy staff to discuss trade and market dynamics in South Korea and the opportunities available to Australian producers.
Background to the Taste the Wonders of Australia South Korea Gala Dinner, Cooking Competition and Industry Roundtable
South Korea is Australia’s fifth largest export market, after China, Japan, the US and Vietnam*, and offers huge potential for Australia’s food and wine producers, with a growing demand for fresh, safe, high-quality ingredients from among the country’s 51 million residents.
It’s the second high-potential export market targeted by the Australian Food and Wine Collaboration Group, after a highly successful market promotion in Thailand last year. Vietnam and Indonesia will follow in 2023-24.
Seafood Industry Australia has joined forces with Meat & Livestock Australia, Wine Australia, Hort Innovation and Dairy Australia in a Team Australia approach to champion the wonders of Australia’s fresh produce, and increase market access for farmers, food producers and the Australian seafood industry.
The partnership leverages the five individual organisations’ strengths, expertise and connections in engaging with overseas markets, along with support from an Agriculture Trade and Market Access Cooperation (ATMAC) grant of $500,000.
* Data reference: ABARES, March 2023: https://www.agriculture.gov.au/abares/research-topics/trade/dashboard
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Acknowledgements
The Australian Food and Wine Trade Collaboration was created to promote quality Australian food and beverages in key international markets. The members and funding partners are Dairy Australia, Hort Innovation, Meat & Livestock Australia, Wine Australia and Seafood Industry Australia.
