Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 2.25kg ground pork fatty

  • 2.25kg ground beef

  • 4 cups sliced green onions

  • 6 eggs

  • 4 cups Kogi Vinaigrette

  • 1 cup Kogi chilli salt (see recipe below)

  • 1.65kg firm tofu, crushed

  • 1 cup crushed sesame seeds, toasted

  • Kogi Chilli Salt

  • 115g Kosher salt

  • 115g crushed sesame seeds,toasted,

  • 115g kochukaru (korean chili flakes)

  • To Serve

  • 15cm stalks of lemongrass

  • 15cm stalks of sugar cane sticks

  • Korean meatball mix

  • Cilantro sprigs

  • Mint leaves

  • Thai basil leaves

  • Shoyu vinaigrette

  • Toasted sesame seeds

  • Honey mango, peeled

  • Sugar

  • Salsa verde

  • Lemongrass purée

  • Lemongrass crème fraiche

  • Canola oil


  • 1.

    Mix all ingredients in a large bowl.

  • To Serve:

  • 1.

    Form about 70g of meatball mixture onto the sticks to make a popsicle.

  • 2.

    Gently brush with oil and start to grill, turning constantly to reach a charred but beautiful exterior.

  • 3.

    Towards the end, gently brush the lemongrass purée over the satay constantly to glaze the meatballs.

  • 4.

    While the satay is grilling, dress the herbs in the shoyu vinaigrette with the sesame seeds. Set aside.

  • 5.

    Peel honey mango and slice. Sprinkle with sugar and caramelise on grill or flat top.

  • 6.

    Pour salsa verde on plate.

  • 7.

    Place honey mango on plate.

  • 8.

    Place herb salad on mango.

  • 9.

    Place satays on plate.

  • 10.

    Drizzle lemongrass creme fraiche around freely.

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