NEVER STOP CREATING

THIS IS ME.

Family, friends and fellow chefs keep me happy, food keeps me excited and cooking is a way of both giving to people from my heart and being constantly creative.

Introducing SushiBoy  –  hand made sauces and dressings putting me and my award winning flavours on your table. Toss warm vegetables, tofu or seafood around with this to warm the table up,  treat your taste buds and impress your mates

CORPORATE & PRIVATE EVENTS

With my skills and passion for Japanese cuisine, I believe food for every occasion must be tailor made.
I love the buzz of serving to large groups, as much as the intimacy of a small party. Corporate sushi masterclasses and catering collaborations are always favourites of mine.

‘Chirashi’ means to scatter. Traditionally as a sushi dish, the toppings are scattered over sushi rice. I wanted to do a salad version (carb free, grain free), initially using 5 kinds of lettuce and all that I have at hand in the sushi show case. What emerged is another classic staple restaurant dish that I am truly proud of. This one is a delicate mixture of salmon, white fish, tuna and kingfish’. I also love using ocean trout when it’s on hand.

Sashimi tuna dice
20g
Sashimi white fish dice
20g
Sashimi kingfish dice
20g
Sashimi salmon dice
20g
Sliced paper omelette
10g
Torn iceberg lettuce
20g
Mesculin salad mix
20g
Chilled soba noodles
30g
Yuzu dressing
10g
Chilli masago (fish roe)
10g
Daikon (garnish)
10g
Pumpkin (garnish)
10g
Tenkatsu (crunchy tempura bits)
20g
Sweet soy
10ml
Mayo, in a 3 hole squirter
10ml

In a stainless steel bowl toss fish with dressing, add lettuce, soba noodles, egg, and masago.

Plating

Pile up a high mountain, top the mix with sliced egg and both pumpkin and daikon garnish.

Sprinkle with tenkatsu (make it look like snow on a mountain).

Squirt lines with a reserved amount of sweet soy sauce and finish with the 3 hole squirter doing thin lines of plain mayonnaise.

This salad screams for big serving spoons, and ideally, is mixed fresh at the table.

Fried egg puree and too-easy to eat, fine-diced Wagu beef. Seriously rich, seriously good (with wanton snaps). This intensely show-off dish started out as a take on ‘steak and eggs’ when Gary from Master Chef came in to Sake one weekend. Sake at the Rocks was his daughters favourite restaurant and he and his family were quite the regulars when MasterChef was filmed in Sydney. Such a good opportunity to do something with ‘major wow’.

Hand diced wagyu trimmings
200g
Fried egg puree
80ml
Chopped chives
20g
Fine diced takuan (or daikon) pickle
30g
White onion, diced
5g (1tsp)
Garlic puree
5g (1tsp)
Truffle oil
5ml

Mix the finely diced onion with garlic, mix with some egg puree and add in the diced meat. Add in the chive and pickle, then seaon with salt and pepper, then taste it.

Adjust seasoning if needed, prior to assembly on the plates.

Plating

Fill a mould with tartar mix and press down, then sprinkle with fine chopped chives before removing the mould. Garnish with micro herbs and wonton snaps, seasoned with the charcoal salt.

In my TOP TEN list – always. There is something devilishly addictive about these little mouthfuls. Sweet and meaty, succulent and soft, I dare you to eat just a few (impossible!)

At work, we would all take turns to shred the shumai skins by hand the day before. Then it would be a production line for a couple of hours to scoop, roll, steam, chill and wrap hundreds of these little dumplings. The ponzu sauce here is diluted with dashi and referred to as ‘wari ponzu’. Coupled with chilli grated radish and fresh spring onion, it’s pure prawn bliss.

Brown onion, diced
1
Green prawn meat
700g
Small clovergarlic, grated
1
Caster sugar
1/2 tbp
Shangai wonton skins (square ones)
2pkts
Salt and freshly ground white pepper
to taste
Tamago Moto
Vegetable oil
75ml
Egg yolk
1
Make Tamago Moto

Using a stick blender, slowly drizzle the oil into the egg yolk to form a thick emulsion.

Ponzu Dipping Sauce

Wari ponzu (3:7) is made from 3 parts katsuo dashi and 7 parts ponzu.

Shred wanton skins with a sharp knife to form ‘strands’.

Wrap onion in muslin (or a clean dry chux) and, using a spider or fine sieve, dunk it into boiling water several times to blanch slightly. Refresh under cold running water, refrigerate to chill completely then squeeze out any excess moisture.

Place prawn meat in a blender and pulse until roughly chopped.

Place in a bowl, add Tamago Moto, and onion, garlic, salt, pepper and sugar and mix with your hands to thoroughly combine.

Roll prawn meat ball in the shredded wonton skins until covered, and place shumai in a steamer basket, cover and place over rapidly water for 7 minutes.

Serve with ponzu dipping sauce.

PRESS

“Presland is the poster boy for the idea that Japanese cuisine isn’t restricted to an inner sanctum of fifth-generation chefs who have been in training since birth.”

Pat NourseGourmet Traveller

“Shaun Presland, sushi guru, is crafting the the kind of sushi that would put most Japanese chefs to shame, his skills are as sharp as the blade he uses behind the sushi bar.”

Matthew EvansSHM Good Food Guide

“Shaun Presland does exquisite modern Japanese, and learnt from the very best.. presentation is beautiful and it's the freshest sashimi I've ever tasted.”

Olivia BlairELLE UK

“'Sushi Shaman' Shaun Presland is one of the very few gaiijin in the world to be allowed to enter the world of Japanese cuisine and considered one of the most influential chefs coming out of the vibrant Australian culinary scene.”

Simon MarnieABC

“.. a young Sydney-raised chef tipped as being one of the most gifted Japanese-style chefs in the country.”

John LethleanThe Age

AVAILABLE FOR CORPORATE & PRIVATE EVENTS.


Request a quote