STRAIGHT FROM THE CHEF’S KITCHEN: Jun Bhang | Junior Sous Chef

Tell us about your culinary journey so far:

As a child, I was quiet and easygoing, but food always had a profound impact on me. To me, food is like a time machine, capable of transporting us to cherished moments with just a familiar flavour.

My culinary journey began when I moved to Brisbane to study cookery. What started as a simple plan to build a career turned into a passion I couldn’t ignore. I worked my way up from a kitchen porter, learning the foundations of the craft and discovering the joy of creating.

After Brisbane, I spent four transformative years in Canberra, refining my skills in an Italian restaurant. Those years taught me resilience and creativity, sparking my love for food as both art and discipline.

Returning to Brisbane, I worked at a two-hatted restaurant, diving into native ingredients and innovative techniques. But my hunger to grow pushed me to Melbourne, where the fine dining scene brought opportunities to learn from world-class chefs. Each experience deepened my understanding of the craft and fuelled my desire to keep improving.

Now, at Freyja, I embrace the daily challenges of combining scientific precision with creative mastery. While I don’t have a “final destination” as a chef, I know I’m just getting started. For me, the journey itself is the reward.

Favourite dish at Freyja:

Dessert is the perfect way to end a meal, and my favourite at Freyja is the Melon Dessert. It’s light, fresh, and packed with flavour—just right for summer.

The dish features three types of melons, each infused with unique flavours, paired with toasted sunflower seeds and praline for a rich crunch. A sorrel granita with caraway seeds, kelp salt, and a hint of blackcurrant wood oil adds a refreshing, herbal twist.

Simple, seasonal, and unforgettable, it’s a must-try!

Favourite recipe you make at home:

I love fermenting, preserving, and even foraging from my yard—it takes time, but it’s always worth it. This season, fresh asparagus from the farmers’ market is my favourite ingredient, and I love pairing it with a citrus mustard I make myself.

The dish is simple yet flavourful: asparagus cooked in butter, topped with a nori butter sauce and a touch of citrus mustard for a zesty kick. Fried saltbush and marigold flowers add a crisp, colourful garnish. It pairs beautifully with any protein—or shines on its own.

Citrus Mustard

This mustard adds a bright, tangy flavour to any dish and keeps well for months.

Ingredients

300 g yellow mustard seeds

100 g brown mustard seeds

6 oranges (zested and juiced)

4 limes (zested and juiced)

150 g sugar

20 g salt

600 ml champagne vinegar

Method

Blend mustard seeds until fine.

Wash oranges and limes with hot water, dry, and zest them. Mix the zest with salt and rub until well combined.

Juice the oranges and reduce the juice by half over low heat.

Mix the mustard seeds, zest-salt mixture, sugar, reduced juice, and vinegar.

Let the mixture sit at room temperature for a day, then blend again until smooth.

Store in a clean jar and refrigerate for up to 3 months.

Asparagus with Citrus Mustard and Nori Butter

Ingredients

1 bunch asparagus

1 medium shallot (diced)

1 clove garlic (crushed)

10cm x 10cm sheet of nori (crushed)

1 tbsp citrus mustard

2 tbsp butter

1 splash white wine

Fried saltbush (for garnish)

Marigold flowers (for garnish)

Salt and pepper (to taste)

Method

Heat a pan over medium heat and cook the asparagus with a small amount of butter until lightly golden, then set aside.

In the same pan, add more butter, shallots, and garlic, cooking until fragrant. Deglaze with a splash of white wine.

Stir in the crushed nori and citrus mustard, seasoning with salt and pepper.

Return the asparagus to the pan and toss to coat, allowing the sauce to emulsify.

Plate the asparagus and finish with fried saltbush and marigold flowers for garnish.

This dish is perfect for showcasing the best of seasonal produce with simple yet bold flavours. Enjoy!