Entry
$120
(Includes GST, fees may apply)
More information
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- 03 9823 6100
- info@foodanddrinkvic.com.au
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27–28 March
Discover the depth of Korea’s traditional fermented flavours, reinterpreted with respect.
$120
(Includes GST, fees may apply)
Sogumm
466 Church Street
Cremorne, 3121
Experience a five-course share-style menu built around house-made jang and seasonal ferments. The evening highlights how these time-honoured fermentation techniques bring depth, warmth and soulful flavour to Korean cooking.
Chef-owners Suhyun and Changhoon Kim will share stories of their fermentation journey and how they keep traditional methods alive. “We want to share how fermentation connects people to tradition and brings warmth and depth to every dish,” says Kim.
