This is a combination of textural and flavour contrasts with tender, moist steamed vegetables topped with the punchy, briny offerings from kimchi and fermented chillies, some ginger freshness and a sprinkle of Southern Seagreens’ umami packed furikake made with their kelp flakes.

serves 4

¼ cup soy sauce

¼ cup Shaoxing rice wine

500g grey pumpkin, seeds removed, cut into wedges 2.5cm-3cm thick at the widest section (remove skin, if desired)

½ wombok, cut into 4 wedges lengthways

5cm piece of ginger, peeled and cut finely into matchstick size lengths

2 tablespoons chopped fermented chilli (or pickled)

1 cup Torello Farm kimchi, roughly chopped

Southern Seagreens furikake flakes, to sprinkle

½ cup coriander sprigs (optional)

2 spring onions, flinely sliced (optional)

Combine the soy and Shaoxing rice wine in a small bowl.

To steam, place the pumpkin on a plate and top each piece with half the ginger and chilli. Pour over half the soy and Shaoxing wine mix. Transfer the plate to a steamer over a saucepan of boiling water. Alternatively, if you don’t have a steamer, place a colander lined with foil over a large saucepan of boiling water and place the pumpkin in the lined colander, then top each piece with half the ginger and chilli and pour over the soy and Shaoxing wine. Cover with a lid and steam for 20 minutes or until the pumpkin tender when a sharp knife is inserted in to the thickest section. Transfer the pumpkin to serving plate and cover with foil to keep warm. Return the saucepan to a high heat, topping up with boiling water if necessary, and repeat the steaming process with the wombok, using the remaining soy, shaoxing wine, chilli and ginger. Cook for 12-15 minutes or until tender when a sharp knife is inserted into the thick stem section. Transfer the wombok to the serving plate with the pumpkin.

Serve scattered with the chopped kimchi and a generous sprinkling of furikake. Scatter over coriander and spring onion, if desired.

Note: If using a large steamer, the wombok can be placed over the pumpkin pieces after the first 5 minutes of steaming, then continue cooking for 15 minutes until both the pumpkin and wombok are tender.

Recipe by Fiona Hammond, June 2023