Posted: 12 Nov 2014

Sake’s Shaun Presland picks
his top 5 at Taste of Melbourne

Shaun Presland at Sake

Albert Park transforms into a food mecca from November 13-16 for Taste of Melbourne.

Here’s a guide to some of the tastiest bits of the festival, courtesy of Sake Restaurant’s chef and sushi master Shaun Presland (right, who will be busy pumping out Japanese delicacies at this own Taste of Melbourne stall).

1. Food Photography masterclass

I bought a Canon camera last year and have no idea how to get the best out of it.  I would to get the most out of its functions. It’s always easier when a pro can show you one-on-one, rather than struggling with an instruction book. This one-hour food photography masterclass with experts from Canon costs $20. Book here.

2. Munich Brauhaus Beer Hall

I have no doubt that this beer hall is going to destroy more than one relationship over the 4 days of Taste. It’s like Oktoberfest never ended. Germanic beers and food galore. Lederhosen optional.

3. Olsson’s Salt Sessions

The most humble of all cookery ingredients has so many new faces now. It blows my mind how so much flavour can be packed into these grains, and the impact these new flavour sprinkles have on morsels of food. Salt experts will include Yarra Valley Caviar’s Nick Gorman, Truffle and Dog’s Dalene Devonshire, The European’s Ian Curley and Pepe Saya’s Pierre Issa. Expect truffle salted popcorn and other salty treats at each session.

4. The Press Club Projects

What a tree to see creative wizards George Calombaris and Luke Croston at work. The Press Club Projects degustation looks like the hottest ticket at the Taste festival. It’s the best treat ever to sit in front of a chef preparing your meal and then tuck in – immediate satisfaction. The five-course tasting menu costs $100.

5. Dilmah Chef’s Skillery

It’s always hands on and you never know what tips or tricks any of the chefs are going to share in these free sessions. What makes it really cool is how to tie your skill in with tea. And you get the chance to ask questions of the chefs.

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