Welcome back Shaun to Saké 2.0

In one of 2017’s bigger culinary announcements, Shaun Presland is back as Saké group executive chef and resident chef at Saké The Rocks.

Saké This Magnificent LifeIt makes sense that Neil Perry’s Rockpool group would appoint one of Australia’s most esteemed chefs to revitalise the contemporary Japanese restaurants.

He laughs when he says he feels like he’s never left – though as of last week he still hadn’t done the ordering.

Shaun is back at the reins of Saké after stints at Melbourne’s Kisume, a residency at London’s Carousel and a pop up at the Tate Modern. You might not know he was also placed 2nd at the Washoku World Championships in a field of 125 chefs from around the world. Traditional Japanese food is collectively known as *Washoku or ‘food of Japan’.

Saké This Magnificent LifeHe’s spent fifteen years training & perfecting the very Zen art of Japanese cuisine in Japan and elsewhere including seven years exclusively dedicated to sushi. Since starting in the small hill town of Yamagata, Chef Presland has worked with the greats from Hiroshi Miura, Kenji Nishinakagawa to Nobu Matsuhisa.

Shaun highlights the vibrancy and freshness of Aussie produce through contemporary Japanese food. Sustainable ingredients and traditional technique are married with a need to push the envelope by incorporating un-Japanese ingredients.

Saké This Magnificent LifeTML recently enjoyed a share style banquet at Saké to showcase Shaun’s new menu. Here are some highlights:

Saké This Magnificent Life
An open face Nori crisp ‘sandwich’ – with unctuous sesame and sharp ponzu dressing & a little togarashi chilli & in the background Chef’s take on steak & eggs: eggs are fried over easy in butter & then blitzed with dashi & then blended through grass fed Ranger’s Valley beef tenderloin to a creamy texture. Served with Hokkaido bread sliced & oven dried till crisp.
Saké This Magnificent Life
Vegan gluten free Agedashi tofu coated in blue seaweed with the addition of – shimeji mushrooms & broth dipping sauce
Saké This Magnificent Life
5 kinds of seaweed salad: The salinity & acidity are balanced with ginger yuzu dressing, ginger chips & bound together with rice noodles
Saké This Magnificent Life
Borrowdale free-range pork belly is steamed for 12 hours before it gains sweetness from soy, traditional (and famous) Okinawa Japanese black sugar & dashi braise An onsen egg is mixed through to cut the sweetness.
Saké This Magnificent Life
Grilled Mushrooms: Cauliflower charred on the robata grill is tossed with mushrooms in white soy beurre blanc & yuzu dressing with gluten free panko breadcrumb for incredible crunch
Saké This Magnificent Life
Nihon Nemesis – Flourless choc brownie with crumbs from the ends, green tea ice cream & matcha powder

*Registered as an UNESCO Intangible Cultural Heritage of Humanity – Japanese cuisine’s simplicity is offset by its detailed sophistication and magnificent presentation.

http://www.sakerestaurant.com.au/

 

 

 

 

 

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Liz Bond

Liz Bond comes from a PR background and loves fine wine, great food and rewarding travel - all the magnificent things in life. She prides herself in an innate ability to meet famous celebrities at baggage carousels.

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