Another Korean food event took place last Saturday. This time it was a little different to the previous as I, self-taught and instinctive cook, was joined by a professionally trained chef, Seçkin @5KitchenModa. While working together in the kitchen, I was reminded of ‘The Cook and the Chef‘, the Australian TV show, though I’m not as old as Maggie! I’m hoping to mature like her though. A lot of people showed interest in the event again and the tables got quickly booked out. This time it was for finger foods rather than a full course meal, which is usually more labour intensive. Imagine rolling out 100 dumpling wrappers and rolling 100 spring rolls! What makes it even more difficult is the lack of access to basic ingredients. I could have easily bought the tofu and bean sprouts but I made both from scratch because I don’t like the taste of tofu sold here. And Seckin even smoked the fish for the sushi because we didn’t want to use imported farmed salmon. When I was introduced to him, I sensed that we …