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.
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’.
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.
Tamago Moto
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.
