Executive chef at the prestigious Saké trio of restaurants in Australia, it’s safe to say that Shaun Presland knows more about Japanese cooking than your average Aussie bloke - or anyone for that matter.
He’s spent the last two decades perfecting his craft, learning the fundamentals in the small hill town of Yamagata back in 1993 before training intensively with world-class Japanese chefs across the globe, including Hiroshi Miura, Kenji Nishinakagawa and the godfather of Japanese fusion food, Nobu Matsuhisa.
Over the years, Shaun has developed his own contemporary style and it’s Modern Japanese that he’ll be bringing to Carousel in August. His signature dish of Crispy Skin Hiramasa Kingfish with Old School Ginger Teriyaki Glaze, Ohitashi, Carrot Purée, Jalapeño Cream and Leek Wafer leaps off the page but picking a favorite ain’t easy…