When Shinichi came to Australia from Japan in 2003 he was initially drawn to the Sunshine State for the warm climate and relaxed lifestyle.
Now in the role of Head Chef at Brisbane’s Sakē, Shinichi shares one of the things he most appreciates about the region – the abundance of fresh, locally produced seafood.
Shinichi is passionate about fresh Queensland seafood and is determined to use ethical and sustainable produce as much as possible.
Using professional techniques that are simple to use in the home kitchen, Shinichi demonstrates the ease of preparing five different Japanese dishes from one fish – pickled, steamed, grilled, broth and miso.
This session will be presented by Nick Holloway and will be held at The Hub, South Bank Cultural Forecourt.