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.
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’.
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.
“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