Bao to a new Aussie dish for dumpling day
Two of Australia’s favourite flavours – Vegemite and cheese – are the unlikely taste sensation uniting east and west for a new national dish unveiled in Brisbane on World Dumpling Day.
Just like potato pierogi in Poland and pork-filled jiaozi in China, the salty and malty-tasting Vegemite and cheese filled baos offer an Eastern take on an Aussie tradition.
Chu the Phat executive chef Brendan Barker said it was an unlikely match but
food had the magical ability to transport people through time and space.
“Vegemite sandwiches are synonymous with an Aussie childhood, just like peanut butter and jelly in the US,” he said.
“So, when we combine memorable flavours with new textures, we create a whole new sensory experience with a hint of yesteryear. You need to try these bao to believe how moreish they are!”
Mr Barker, who is also executive chef at fine diner Madame Wu on Brisbane’s riverfront, said the Vegemite and cheese baos would be made on a traditional flour-based dough with the addition of brown butter for extra flavour.
“The filling is a combination of hard and soft cheeses – ricotta, aged cheddars – along with a good dollop of Vegemite and sesame seeds,” he said.
Chu the Phat, a modern two-storey restaurant between Melbourne Street and Fish Lane in South Brisbane, makes more than 7000 dumplings each week with different fillings.