Articles by JP 1983

Introduction This article spawned at the result of foraging several wattles I found difficulty identifying in my local area. It occurred to me that it is quite an arduous task to discern edible from inedible varieties of wattleseed growing around the place, especially on the east coast where...

Weeds. They have been living alongside humanity as far back as there is memory, written or oral. But what is a weed, even? Why is it that some plants naturally acquire this most dreaded of all titles, whereas others grow happily under the radar, as it were? Do they even know they are hated and...

This article serves as an illustrated guide to making kimchi in the traditional Korean style. Additional pages to this article include the various kinds of kimchi which can be made other than with Asian cabbage (Korean baechu, also known as wombok, napa or Chinese cabbage in other...

Lemon, lime and native lime fruit tea. Korean Fruit Tea Preserve This recipe is a type of sugar preservation method which has been employed for hundreds of years on the Korean peninsula. Any kind of fruit can be used, although in Korea it is most common with citron, kumquat, quince, jujube and...

Native food platter. © Ochre Restaurant and Catering, Cairns, 2022. It is with a measure of trepidation that I dare to dip my amateur toes in this amazing field of Australian lore. There are, of course, far more experienced and knowledgeable people than me to be giving advice regarding Aussie...

Now this might seem like a strange combination of cuisines, but Koreans have taken Vietnamese rice-paper wraps and made it their own. Traditional Korean wrap cuisine, known as Bo Ssam, uses vegetable leaves like cabbage, lettuce, seaweed and perilla leaf for wrapping, with fillings chosen at the...