fine food - Chef Shaun Presland

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Chef Shaun Presland spent years perfecting his craft in Japan, as well as training intensively with world-class Japanese chefs across the globe, before making his mark on the Australian dining scene.

 

Now with over 20 years’ experience in Japanese cuisine – including seven years dedicated exclusively to sushi – Shaun Presland is Executive Chef of Sake Restaurant and Bar, serving up contemporary Japanese cuisine in three of Australia’s most iconic destinations: Sydney, Brisbane, and Melbourne.


With a unique menu that features contemporary sushi alongside traditional Japanese dishes, Presland treats diners to dynamic culinary experiences. Using traditional Japanese ingredients and techniques as the base, each dish on the menu is made with the restaurant’s own unique flavours and textures. The menu changes with the seasons, featuring the very finest sushi and sashimi, along with Shaun’s signature tuna tasting plate and ocean barramundi.



Tuna Tataki

Ingredients

  • 200g tuna saku, seasoned and seared (a la tataki)
  • 1 bunch spring onions, green ends only (negi)
  • 2 sheets pickled daikon skin in amiazu (1.5 parts water: 1 part rice vinegar: 1 part sugar)
  • 20ml su miso (see recipe)
  • 20ml yuzu truffle dressing (see recipe)
  • 9pc garlic chips (slice and fry at 160°C until golden brown)
  • 10g kale chips (see recipe)

Method

  1. Tie the ends of the spring onions (negi) with an elastic band, and drop into boiling water for 30 seconds. Take them out of the water and lay them flat. Salt generously and then allow to cool in the fridge.
  2. When negi is cool, roll out flat to squeeze out the insides.
  3. Lay the negi flat on a board, place tuna on top, and roll up. Follow this by rolling up with the daikon.
  4. Wrap tightly with cling film and keep in the fridge until serving.


Yuzu Truffle Dressing

Ingredients

  • 100ml truffle oil
  • 340ml grapeseed oil
  • 100ml light soy
  • 60ml water
  • 100ml rice vinegar
  • 100ml yuzu juice
  • 20g caster sugar
  • 100g rehydrated shiitake mushrooms, stems off and fully squeezed

Method

  1. Dissolve the sugar in the water.
  2. Blitz water/sugar mixture, soy, vinegar, yuzu, and mushrooms in a blender, adding the grapeseed oil gradually to emulsify.
  3. Add the truffle oil to taste.

Plating

  1. Drizzle su miso around the glass plate in circles.
  2. Slice nine pieces of tuna and arrange in a circle.
  3. Squeeze a dab of yuzu truffle dressing on each piece of tuna, and garnish with a garlic chip.
  4. Mound a small heap of kale chips in the centre.


Kale Chips

Method

  1. Remove the stem from a bunch of kale and oil the leaves.
  2. Place on a tray in an 80°C oven/50°C fan oven for 20 minutes.
  3. Turn after 10 minutes, and salt lightly when removed from the oven.


Su Miso

Ingredients

  • 150g white miso paste
  • 110ml rice vinegar
  • 75ml sake
  • 75ml mirin
  • 20g caster sugar

Method

Combine all ingredients in a saucepan and stir until steaming to remove the acidic taste. Store in a bottle until serving.


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