A master with the sushi blade
Hao Chen, a Shanghai native, abandoned a future in computer science to chase his dream to become a sushi chef.
He is now a master with the sushi blade and his Canberra restaurant Raku Dining has earned, and kept, several chefs hats. He says his journey is ongoing.
We were honoured to host Chef Hao and his team in 2024 and see their fast, light touch transform everyday ingredients into art.
NSW Kingfish Sashimi with Yuzu Truffle Dressing
Ingredients
• 100g Thinly sliced Kingfish sashimi
• 1 Green chilli, deseeded and sliced into rings
• 1⁄4 Red onion finely diced
• 8 Baby coriander shoots
Yuzu + Truffle dressing:
• 100ml Olive oil
• 100ml Soy sauce
• 100ml Ponzu
• 60ml Yuzu juice
• 2 garlic cloves grated
• 60ml Truffle oil
• 30ml Mirin
Dressing method:
- Collect all ingredients and blend to fine consistency.
Plating Method:
1. Place shucked oysters onto crushed ice/rock salt.
2. Drizzle approximately 20ml of dressing onto each oyster.
3. Add 4-5 pieces of pickled cucumber to each oyster and serve.
Proudly supported by Julian, Liz and the team at Narooma Better Home Living
It’s always a full house in the Narooma Betta Home Living Cooking Demonstrations at Narooma Oyster Festival. In 2024, we were delighted to feature NSW seafood in every dish, supported with grant funding from the Eat More NSW Seafood Program.
Chefs love to visit Narooma to share their favourite oyster and seafood recipes and explore the oyster farms, the audience love receiving our recipe hand outs and learning new things to try at home. If they’re lucky, get a taste of some incredible dishes too.
It’s all included in Saturday General Admission Ticket, with dates for the next festival set for May 2-3, 2025.
