Doju, Melbourne: Restaurant Review | Gourmet Traveller

Retired dairy cow yukhwe with desert lime. Calamari jeotgal and Geraldton wax. Bokbunja-poached quince with oat sable and Jersey tomme; it doesn’t take a genius to spot Mika Chae’s fondness for mashing influences at his first restaurant, the elegant Doju in Melbourne.

There’s plenty to mash too: Chae’s Korean heritage, an infatuation with Indigenous Australian ingredients, no formal training but instead stints cooking with chefs like Massimo Mele and Ben Shewry, a…