H2O Road Test: The K-Food Kitchen
The Road Test kitchen beckons with another top-notch product set to be put through its paces. This time, chef Glenn Evans of The Food Workshop takes Santa Maria’s K-Food range for a spin
It’s been a minute, but here we are with the long-awaited return of the H2O Road Test. Developed by Dine Out’s parent company H2O Publishing, the series provides a platform for suppliers to place new and innovative projects in the hands of talented chefs who work within the sector, allowing them to play around in a professional space to unleash the ingredient’s full potential.
Every instalment sees our chosen culinary whizz put a specific product to the test, so we can use their feedback to piece together a concise yet insightful summary from someone who has tried it out first-hand. But why are we doing the legwork? So you don’t have to, of course! We just hope this little guide comes in handy somewhere down the line, informing and empowering your team to have fun, let loose and feel inspired by new ingredients. The latest episode saw The Food Workshop’s Glenn Evans get to grips with Santa Maria’s new K-Food range.
“Our exciting new range of Korean sauces, pastes and seasonings tap into the world’s hottest cuisine and allows operators to create authentic Korean dishes – such as bibimbap, bulgogi and Korean fried chicken – or add a taste of Korea to mainstream favourites, like loaded fries, burgers, tacos and wraps,” says Nick Minchin, head of marketing for Santa Maria. “Korean food is currently recognised as one of the fastest-growing cuisines in the UK,” he adds. “Its popularity is being fuelled by Hallyu, or the ‘Korean wave’, which has been showering the world since the 90s. It’s a global phenomenon that has seen interest in South Korean culture surge massively – think K-pop, K-beauty and K-TV. As demand for Korean food soars, Santa Maria announced the launch of its new range of mainstream Korean sauces, seasonings and pastes.”
The K-Food range comprises five mainstream products: a Black Pepper Soy Sauce, a Fermented Chili Sauce, a Fermented Soy & Chili Paste, a Chili & Sesame Seasoning and a Kimchi Paste Chili & Garlic. Every product is both vegan-friendly and gluten-free.
“Each has been carefully crafted to capture the essence of Korean cuisine,” adds Minchin. “They are versatile, easy to use and designed to enhance a wide variety of dishes, from traditional Korean to global fusion fare.
“The entire range delivers the rich, complex taste that Korean cuisine is loved for, making it easier than ever for chefs and caterers to bring this trending cuisine to life.”
Following the Road Test filming, we caught up with Glenn to find out what he thought.
Dine Out (DO): How did you prepare for the Road Test?
Glenn Evans (GE): Having received samples of the product range – in particular, the hero product, which was the Fermented Chili Sauce – I tested them individually to understand the flavour profile, viscosity and visual. I then used this information to evaluate how I could apply these products to recipes inspired by authentic Korean dishes.
DO: How did you find participating in the Road Test?
GE: Personally, I love Asian cuisine – both eating it and trying out new recipes. I especially like Korean fare, and ingredients like gochujang, miso and kimchee really get my creative juices flowing. So, having the opportunity to work on recipes I enjoy using the range of products from Santa Maria was a great experience.
DO: What were your overall impressions of the Santa Maria product, and how did you make the most of it in your recipe?
GE: I believe the range fits in well with what we’re seeing in the foodservice market. Korean-inspired flavours and dishes can be easily recreated with one or a combination of the new Korean-style products from Santa Maria. They can be easily applied and suit any skill level in the kitchen. I’ve used it for things like marinades, but it’s versatile and can also work for things like sauces, glazes, dressings and flavoured mayonnaise.
DO: If you were to advise a restaurant chef on using this product, what would you say?
GE: I would recommend that they think a little outside the box with these products because, although they’re labelled as Korean-style ingredients, they pack a lot of flavour and can be utilised in various cuisines to bring key flavour traits – including spice, sweet, salt, acidity and umami – to any dish they may be looking to develop or enhance.
DO: To what extent is it necessary for restaurant chefs to keep trying new products in the kitchen?
GE: For me, it’s vital for any restaurant or food outlet to continue innovating. The restaurant sector is a very competitive market and if you’re not seen to be keeping up with trends and creating new dishes that attract both old and new consumers, you can easily fall behind in the marketplace.
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