Bring the milk, cream to a simmer and season well. Slice the peeled potatoes on a mandolin 5mm thick and toss with the kimchi. Season well with salt and pepper.
Layer the potatoes and kimchi up in a baking dish, cover with baking paper and foil and bake in a 200C oven for 1 hour.
Grate cheese. Remove covering, scatter over the cheese and finish in the oven for 15 minutes or so to caramelise. Finish with sliced shallots and sesame seeds to serve.
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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