28 November 2009, The Australian – Simon Thomsen reports on Stuart Halliday, somellier at Tetsuya’s in Sydney, who suggests matching Sake with foods rich in umami in Complements to the chef.
20 October 2009, The Canberra Times, Scott Bolles describes a dish where Chef Alvin Leung, guest at the World Chef Showcase in Sydney, substituted Vegemite for soy sauce in recipes. Although not mentioned in the article vegemite like soy sauce is rich in umami.
12 October 2009, Sydney Morning Herald, Peter Hawkins reports on the Japan day of the World Chef Showcase in Sydney.
18 November 2009, The Advertiser reports on Adelaide’s Chef of the year, Johnny Triscari of Chloe’s Restaurant in Kent Town. The report includes mention of the “mature umami flavours” of dishes at Chloe’s.
18 August 2009, The Sydney Morning Herald – Simon Thomsen reports on wine enhancing umami in Matching wine with food.
11 August 2009, The Sydney Morning Herald – Olivia Riordan reports on wakame, fresh seaweed now appearing in Sydney Restaurants. Wakame adds umami to food.
9 June 2009, The Sydney Morning Herald – Richard Cornish reports on umami in washed-rind cheese in Winners by a nose.
2 June 2009, The Age – Richard Cornish reports on umami in washed-rind cheese in Bless the Brevy.
28 April 2009, The Age – Richard Cornish writes about Vegemite, made by Kraft at a factory in Port Melbourne for the past 86 years, a food sold mainly to Australians and New Zealanders, but which has also travelled to Tokyo “where umami-mad locals wolf down tiny frozen cubes of Vegemite in modern sushi bars”. |
