Eastwood

Originally thought to have been inhabited by the Wallumedegal people, the area was first settled by Europeans shortly after the arrival of the First Fleet, from land grants to Royal Marines and NSW Corps. John Love owned 90 acres in 1794, which was acquired by William Kent and then William Rutledge, an early Irish free settler who named the area "Eastwood". He built Eastwood House in 1840 which is now part of the Marist Brothers College Eastwood.  John Ross, a Scot, owned the area from 1860 – 1863 with it being purchased by Edward Terry. Upon Terry’s death the estate was sub-divided.

The railway station, built in 1886, originally called Dundas, was renamed Eastwood in 1887. Eastwood is famous for the Granny Smith apple, accidentally first grown in the suburb by Maria Ann Smith. Every October, the oval (which was originally a lake) and cordoned-off streets become the grounds for the annual Granny Smith Festival, a celebration of the icon with fairground rides, market stalls, street theatres, parades, an apple-baking competition and a fireworks spectacular at the Upper Eastwood Oval. In recent years the festival has been influenced by the substantial Asian immigrant communities, with Chinese dragon dancers in the Grand Parade and Chinese stallholders.

From the 1960s, migrants mainly from Southern Europe settled in the area, followed, from the 1980s, by many Chinese and Koreans. Today it is a large suburban centre in the north of Sydney of over 17,000 people, with a large shopping area. Eastwood has a large population of Asian descent with immigrants from China and South Korea transforming the commercial precinct in the past decade. The railway line splits the suburb – the Eastern side is typically Korean; the Western side is Chinese. e are exploring the Korean side.

Taste Cultural Tours

Taste Cultural Tours is a charity and social enterprise, started by the Benevolent Society in 2010, who train local-to-the-area people to promote cross cultural understanding, restaurants, other small businesses and food! We met our Taste food tour guide, Taekyoung Kim and head up to the Eastside Gardens Shopping Centre. Our first stop is Pu Ji Mi Korean restaurant, where we share bulgogi and bibimbap with lots of Korean condiments. The owner had over 70 chain restaurants in South Korea before establishing this restaurant 7 years ago.

Jok Bal, the signature dish, is a pork hock cooked for 6 hours in secret herbs and spices. It is served thinly sliced, with garlic, soy, chili and wrapped in a lettuce leaf.

We started to explore the shopping centre, across the corridor is Munchy Food, a great take-away place with loads of options. The dumplings look especially good! Around the corner is Meat World with thin slices of meat - wagyu, brisket and pork belly to name a few.

Down the travellator to another floor of shops. We try Gimbap or Kimbap, rice and vegetables rolled in seaweed, similar to sushi, from S Kitchen. Delicious!

Off down the road to Lavigne Bakery. We went through the bakery out to a courtyard where we devour a red bean sticky rice ball each. A peaceful space for a sweet hit.

Across the road is Dae Jung Kum, a Korean BBQ restaurant. The signature dishes are soy marinated pork ribs and marinated butterflied beef ribs. It wasn’t open so we shall return.

Tae informs us that the renowned Korean Fried Chicken is a relatively new Korean dish. The first modern Korean fried chicken franchise, Lim’s Chicken, was established in 1977 in the basement of Shinsegae Department store in Seoul. They boomed there and now Korean Fried Chicken franchises have also opened in the United States. Coals to Newcastle anyone?

The next stop was Mirac Restaurant, where the chef has worked there for 15 years. The first dish was pancakes made with chives, green onions and carrot. Tae tells a story of Korean farmers not being able to work when it rains, so rainy days equal pancake days. The second dish was Japche, a delicious glass noodle dish. Koreans believe the length of noodles equals the length of your life so noodles are slurped and never cut.

Our final stop was The Yellow Stage Cafe for a sweet treat. Pat Bing Soo is made of rice cake, condensed milk, bean powder and red bean paste. Delicious, and too large! Great coffee was a bonus. We said goodbye to Tae and headed off home.

References

https://en.wikipedia.org/wiki/Eastwood,_New_South_Wales

https://www.scmp.com/lifestyle/food-drink/article/3040904/how-korean-fried-chicken-other-kfc-became-huge-hit-south-korea

https://en.wikipedia.org/wiki/Korean_fried_chicken

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