“Using eWater gives better results than factory manufactured dangerous chemicals, but more importantly, gives reassurance that what eventually ends up in our bodies and down the drain is safe for ourselves and the planet.”
At a glance
Client:
Tiger Lane
Location:
Canberra
Industry:
Food and Beverage
System:
eWS Standalone Systems
Application:
General Cleaning & Sanitising
Originally trained in Japan, since 2000 he has had a resounding effect on the Australian Japanese dining scene.
He had been responsible for the foundation of some of the country’s best Japanese restaurants.
Shaun's latest venture is Canberra's much anticipated Tiger Lane where he is food director and head chef.
A frequent Masterchef guest chef, Shaun is a respected coach and mentor to numerous highly successful chefs.
He is also a crusader for the highest quality of fresh and sustainable produce. And deeply committed to reducing the use of chemicals in his kitchens.
The same with like minded eWater advocates like Neil Perry, Jo Barrett, Matt Stone, Joost Bakker, Hugh Allen, Nathan Toleman, Doug Innes Will, Cumulus Inc, Reine, Aru, Lincoln Hotel, Vue De Monde, Stokehouse and Masterchef.
Shaun says:
“I was first introduced to eWater in Japan in the early 2000s. Since then I’ve had eWater installed in kitchens in Sydney, Brisbane, Melbourne and London. And now I’m delighted to have eWater Tiger Lane in Canberra. Using eWater gives better results than factory manufactured dangerous chemicals, but more importantly, gives reassurance that what eventually ends up in our bodies and down the drain is safe for ourselves and the planet. Like every good chef, I want to extend the shelf life of fresh produce in addition to washing off any pesticides, dirt and bacteria from fresh ingredients. Having eWater to wash fish inside and out before filleting still blows my mind"
eWater is an alternative solution (made using just salt, water and electricity) that is accredited by HACCP, Australian Organics and the TGA.
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