Taste the
Wonders of Australia
South Korea, Seoul 2026
Where Korean Culinary Precision
Meets Australian Provenance
A curated exploration of Australia’s finest food and wine, reimagined through a Korean culinary lens.
In a country where cuisine leads culture and detail defines excellence, Taste the Wonders of Australia returns to Seoul to strengthen the dialogue between Australia’s producers and Korea’s most influential food and beverage professionals.
Hosted by the Australian Food and Wine Collaboration Group, this exclusive, invitation-only seminar series brings together premium Australian ingredients, world-class wines, and leading Korean chefs and educators, designed to inspire, inform, and unlock new commercial opportunities.
Why Korea Remains One of Australia’s Most Strategic Food & Wine Markets
Australia’s vast geography is home to a deeply passionate community of producers, shaped by place, climate, and intent. From pristine oceans and fertile farmlands to cool-climate vineyards and innovative producers, Australian food and wine are defined by provenance, quality, sustainability, and consistency.
South Korea’s fast-moving, trend-setting food culture makes it a natural partner. As Korean cuisine continues to evolve, balancing tradition with modern creativity, Australian ingredients offer versatility, reliability, and premium storytelling that resonate with today’s chefs, buyers, and consumers.
Seminar 1: Understanding Australian Dairy
📍 Beyond the Glass IV
⏱️ 10.15 - 11.15
Explore how Australian cream cheese and butter deliver balance, texture, and adaptability across sweet and savoury applications.
Insight, Tasting, and Real-World Relevance: In One Room
Each session is a seated masterclass combining tasting, live demonstration, and expert insight, led by respected Korean chefs and a leading wine authority. Participants will gain practical knowledge on application, sourcing, menu integration, and market opportunity, grounded in real-world business contexts.
Across five seminars, what was explored?
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The versatility and performance of Australian dairy
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Clean, premium horticulture shaped by environment and innovation
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Sustainably sourced Australian seafood from world-class waters
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The evolving potential of Aussie lamb in modern Korean cuisine
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A fresh perspective on Australian wine, from perception to plate
Each session is crafted to spark ideas, encourage dialogue, and translate quality into commercial value.
Chef Garam Park 박 가 람
Executive Chef - Dresden Green
The Executive Chef of Dresden Green, Park Ga-ram, graduated from the Culinary Institute of America (CIA), widely considered as one of the top three culinary schools in the world. With her diverse and brilliant work experience at Michelin-starred restaurants such as Restaurant Daniel, The CIA, Le Bernardin, and Eleven Madison Park in New York, she served as the head chef at CHOI. as well. Currently, she oversees Dresden Green and presents new and delicate dining experiences.
Chef Jamie Lee 이정현
Owner Chef
Chef Jamie Lee is a pioneer of modern lamb cuisine in Korea, known for redefining lamb beyond traditional barbecue into refined, experience-led dining. As the owner-chef of five acclaimed lamb restaurants - including Yang In Hwan Dae, Geukjin, Jeongin, Pancone, and the lamb omakase concept <Chef Junghyun> - he creates innovative dishes such as lamb yukhoe, lamb jeon, and seasonal tasting menus that seamlessly blend Korean culinary heritage with premium lamb.
His passion for lamb was sparked during his time in Australia and further shaped through formal training at Le Cordon Bleu–Sookmyung Women’s University. A recognised Korean Master Chef, he continues to elevate lamb cuisine for contemporary diners.
Suzie Chung 정수지
Former Country Manager - Wine Australia, Wine Journalist, Educator & Judge
Suzie Chung is a leading wine professional in South Korea with deep expertise in Australian wine. She served as the Country Manager for Wine Australia (South Korea) and is a Wine Australia Scholarship winner. With over two decades of experience, she combines technical mastery with extensive experience in international media and wine education.
Selected Certifications
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WSET Certified Educator
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Champagne Master & French Wine Scholar & Spanish Wine Scholar
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Dame Chevalier de l'Ordre des Coteaux de Champagne
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Regional Specialist Certificates: Includes Pacific Northwest, Mosel, Madeira, and Greece Wine Educator.
Discover More
Taste the Wonders of Australia is delivered by the Australian Food and Wine Collaboration Group, uniting Dairy Australia, Hort Innovation, Meat & Livestock Australia, Seafood Industry Australia, and Wine Australia, working together to build long-term trade partnerships and showcase Australia.
Wine (Wine Australia)
Wine Australia empowers the success of the Australian grape and wine sector through Research, Innovation and Adoption to enhance global competitiveness and meet the challenges of tomorrow, today; Market Development to increase the demand and premium paid for Australian wine; and Regulatory Services to safeguard Australian wine’s integrity and uphold the sector’s reputation. Wine Australia is funded by the sector, for the sector, through grape grower, winemaker and exporter levies and user-pays charges, with matching funds from the Australian Government for research and innovation. Established under the Wine Australia Act 2013, it is a Commonwealth Government statutory authority.