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Shehan Liyanarachchi | Chef

@donshehan.chef

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👨‍🍳 Sous Chef @waggarsl
🌎 Sri Lanka → UAE → Canada → Australia
🏆 Golden Chef’s Hat Winner — 2017
🍽️ Bringing Soul to Recipes
🇦🇺 Australia

POSTS STORIES REELS TAGGED

Wrapped in Tradition, Finished with a Twist 🥟✌️

Ginger Prawn Dumplings with Dabu Sauce & Crispy Asian Slaw

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Dumplings are more than just a delicious bite. They’re all about balance, technique and texture.

The key to a good dumpling starts with the filling. Fresh prawns and ginger bring sweetness, freshness and aroma, while careful seasoning keeps the filling delicate rather than overpowering. The wrapper needs to be thin enough to feel light, but strong enough to hold the filling without breaking.

The cooking method is just as important. Gentle steaming keeps the prawn filling moist and tender, while the crispy Asian slaw adds freshness and contrast. Finished with a vibrant dabu sauce, every element brings something different to the plate.

Soft, juicy, fresh and crispy. A dish built around contrast and balance 👨‍🍳❤️✌️

#chef #dumpling #prawns🍤 #foodoftheday australia taken in Wagga Wagga, New South Wales, Australia by @donshehan.chef

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18 days ago

HONEY GLAZED CAULIFLOWER | Sweet, Smoky & Balanced

Baked cauliflower on roasted garlic hummus, buttered mixed beans, finished with a vibrant harissa dressing. 🌿🔥
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Cauliflower might look simple, but it’s one of those ingredients that can completely change when you understand how to cook it properly.

The key is developing flavour, not just cooking the vegetable. High heat baking allows the cauliflower to caramelise, creating those golden, roasted edges while keeping the centre tender. The honey glaze adds a touch of sweetness that balances beautifully with the earthy roasted garlic hummus and the gentle heat of harissa.

The mixed beans bring texture, plant based protein and substance, turning this from a simple vegetable dish into a satisfying, well rounded plate.

Chef’s lesson 👨‍🍳: Great vegetarian food isn’t about replacing meat. It’s about understanding how to build flavour, texture, colour and balance from the ingredients themselves.

Sweet • Smoky • Creamy • Spicy • Satisfying 🔥

Because when you respect the vegetable and cook it properly, cauliflower can be the star of the plate. ❤️👨‍🍳🌿

#cheflife #cauliflower #vegan #foodoftheday #australia taken in Wagga Wagga, NSW by @donshehan.chef

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2 months ago

HENRY’S HARVEST SALAD 🥗🌿🍑

Roasted sweet potato, pumpkin & capsicum with spinach, rocket, peach, walnuts and dried cranberries, tossed in a honey balsamic vinaigrette.
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A little culinary lesson behind the plate 👨‍🍳📖:

Roasting vegetables is more than just cooking. It’s a great way to develop flavour through caramelization. The natural sugars in sweet potato and pumpkin become deeper and more concentrated as they roast, creating beautiful sweetness and colour.

The salad is then balanced with fresh rocket and spinach for bitterness and freshness, peach for acidity and natural sweetness, walnuts for texture and healthy fats, and cranberries for a chewy sweet contrast.

The honey balsamic vinaigrette ties everything together by balancing sweetness, acidity and richness. One of the key principles of building a well balanced salad.

Good food is all about balance, flavour, texture, colour and nutrition on one plate. 🌱

Bringing Soul to Recipes 👨‍🍳❤️✌️

#cheflife #salad #healthylifestyles #foodoftheday #australia taken in Wagga Wagga, NSW by @donshehan.chef

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2 months ago

Chicken Nanban 🇯🇵🍗

Crispy fried chicken thigh served with steamed rice, fresh raw slaw, a tangy Japanese sweet & sour Nanban sauce, and finished with a creamy tartar sauce.
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A little culinary knowledge 👨‍🍳📖

Chicken Nanban is a popular dish from Miyazaki, Japan. The name Nanban is associated with the sweet and sour sauce that gives the dish its distinctive balance of tangy, sweet and savoury flavours.

The chicken is traditionally fried until golden and juicy, then coated in the Nanban sauce before being finished with tartar sauce. The contrast between the crispy chicken, bright acidity, creamy tartar and fresh slaw is what makes this dish so addictive.

Crispy • Tangy • Creamy • Fresh • Umami 🔥

A beautiful example of how Japanese cuisine can balance contrasting flavours and textures in one plate ❤️✌️

#cheflife #nanban #japanesecuisine #food #australia taken in Wagga Wagga, NSW by @donshehan.chef

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2 months ago

Slow Cooked Beef Cheek. Rich, tender, and full of flavour ❤️

This slow cooked beef cheek is served with creamy mashed potato, broccolini, rich red wine jus, and finished with crispy parsnip chips. Every element is designed to complement the deep, beefy flavours while adding texture and balance to the dish.
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A little about beef cheek 👨‍🍳📖

Beef cheek is one of the hardest working muscles on the animal, which means it’s naturally rich in connective tissue and collagen. While it can be very tough when cooked quickly, slow braising at a low temperature transforms that collagen into silky gelatin, creating an incredibly tender, melt in your mouth texture.

This cut is also packed with rich beef flavour, making it one of the most rewarding cuts for slow cooking. The braising liquid absorbs all the natural juices released during cooking, resulting in a deeply flavoured sauce in this case, a classic red wine jus.

Did you know? 🤔

* 🥩 Beef cheek is naturally high in collagen, which gives it its signature silky texture after slow cooking.
* ⏳ Low and slow cooking is essential patience is the secret ingredient.
* 🍷 A red wine braise adds depth, complexity, and enhances the natural richness of the beef.
* 🌿 Creamy mash and fresh broccolini balance the richness, while crispy parsnip chips add the perfect finishing crunch.

Sometimes the most underrated cuts create the most memorable dishes ❤️✌️

#cheflife #beefcheek #foodie #foodlover #australia taken in Wagga Wagga, New South Wales, Australia by @donshehan.chef

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2 months ago

Meet one of the talented chefs behind the flavours at Wagga RSL, Shehan! 👨‍🍳

Originally from Sri Lanka, where his passion for cooking first began, Shehan brings over 14 years of international culinary experience, having worked across the UAE, Canada and now Australia. He joined Wagga RSL for the opportunity to work alongside a talented and passionate team, saying Executive Chef Amal and Chef Suranga continue to inspire and support his growth as a chef.

Shehan’s favourite dish to prepare at the Club is our slow-cooked beef cheek. Outside the kitchen, he enjoys exploring local produce and keeping up with the latest culinary trends. 🥘

Check out some of Shehan’s incredible dishes here @chef_don_shehan 🍽️ by @donshehan.chef

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3 months ago

Flaky Salmon 🐟👨‍🍳

Grilled salmon served with roasted sweet potato, kale, charred peppers, carrot tahini purée, finished with a smoky paprika drizzle and lemon parsley butter.
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Salmon is more than just a delicious meal. It’s one of the healthiest proteins you can enjoy. Packed with high quality protein, omega-3 fatty acids, vitamin B12, and selenium. It’s a perfect choice for both great flavour and great nutrition.

Why is salmon so good for you?

💙 Heart Health – Omega-3 fatty acids help support a healthy heart, improve blood vessel function, and may help lower blood pressure.

🧠 Brain Function – Rich in healthy fats that support memory, cognitive function and long term brain health.

💪 High Quality Protein – Essential for muscle growth, recovery, and keeping you feeling fuller for longer.

🛡️ Rich in Essential Nutrients – Vitamin B12 supports healthy nerves and blood cells, while selenium helps protect your body from oxidative stress.

Perfect Wine Pairing 🍷

A grilled salmon pairs beautifully with a Pinot Noir if you enjoy red wine, a crisp Sauvignon Blanc for a fresh and vibrant match or a dry, full-bodied rosé for the perfect balance between richness and acidity.

Cooking isn’t just about creating beautiful plates. It’s about understanding your ingredients, their nutritional value and how the right pairing can elevate every bite ❤️✌️

#cheflife #salmon #omega3 #foodphotography #australia taken in Wagga Wagga, NSW by @donshehan.chef

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3 months ago

Grilled Lamb Cutlets served with pumpkin purée, Roasted potatoes, Carrots, Broccolini and a rich red wine jus 🐑❤️
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Lamb cutlets are one of Australia’s most loved premium cuts. Taken from the lamb rack, each cutlet is a single rib chop, often French trimmed to expose the bone, giving it the elegant presentation you’ll find in many restaurants.

What makes this cut so special is its natural tenderness and beautiful layer of fat, which keeps the meat juicy and packed with flavour. That’s why it’s perfect for high heat cooking methods like grilling, pan searing, or barbecuing, creating a beautifully caramelised crust while keeping the inside tender and succulent.

Simple ingredients, Quality produce and careful cooking. Because great food always starts with respect for the product👨‍🍳❤️✌️

#cheflife #australianlamb #lamb #grilledlamb #australia taken in Wagga Wagga, NSW by @donshehan.chef

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3 months ago

Angus Pure Beef Striploin served with pumpkin purée, Herb roasted root vegetables, Steamed green beans, and a classic Steak Diane sauce 🥩🙌

Menu created by chef @amal_rj_86 & guidance from chef Suranga ❤️💪
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The Angus striploin is one of the finest premium cuts of beef, celebrated for its beautiful marbling, tenderness, and rich beef flavour. Cut from the loin along the spine, it’s also known as the New York strip in some parts of the world. Its balance of tenderness and texture makes it ideal for premium steaks or roasting whole.

This dish was all about letting the quality of the beef shine while complementing it with smooth pumpkin purée, seasonal vegetables, and a rich, creamy Steak Diane sauce.

#cheflife #angusbeef #australianbeef #beef #australia taken in Wagga Wagga, NSW by @donshehan.chef

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3 months ago

Mint-Glazed Mount Schanck Lamb Rack Served with Cajun roasted crushed potatoes, Minted peas, Asparagus, and Salsa verde 🐑💪
Menu created by chef @amal_rj_86 & meat provided by @thomasfoodsau ❤️🙌
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Australian lamb isn’t new to me. Back in Dubai, I worked with Australian meats regularly, and one thing I learned is that grass-fed lamb has a distinctive flavour that deserves the right balance of seasoning.

A well-prepared marinade with bold flavours helps complement the richness of the lamb, and mint is one of the best pairings. Whether it’s used in a marinade, a glaze, or a classic mint jelly, it brings freshness and balance to every bite.

This version is finished with a mint glaze and paired with fresh seasonal sides to let the quality of the lamb shine.

Hope you’ll love this one as much as I enjoyed cooking it!
👨‍🍳🔥

#lambrack #australianlamb #cheflife #foodlover #australia🇦🇺 taken in Wagga Wagga, NSW by @donshehan.chef

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3 months ago

Daube de Macreuse 🇫🇷

Provencal-style braised beef chuck with soft polenta, Niçoise garnish, asparagus & gremolata. Recipe made by chef @chefjasonroberts , Instructions given by chef @amal_rj_86 & the beef chuck is from @australiaspremiumbeefrange
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What I love most about this dish is the preparation. Great food takes time, and this is one of those dishes that’s absolutely worth the effort.

The beef is marinated overnight with red wine, juniper berries, mirepoix, and aromatics to build depth of flavour. The marinade is then strained while a fresh mirepoix is slowly caramelised before adding tomato paste and anchovy. The reserved wine is used to deglaze the pot, followed by tomatoes and stock to create a rich braising liquid.

The beef is then seared, gently braised until perfectly tender, and finally the sauce is strained, seasoned, and finished with olives for that classic Provençal touch.

A dish built on patience, technique, and layers of flavour. This is comfort food at its finest ❤️🥩🔥

#cheflife #braisedbeef #foodie #foodoftheday australia taken in Wagga Wagga, New South Wales, Australia by @donshehan.chef

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3 months ago

A little late posting, but here it is! 😉

Moving to Australia and settling into a new country while balancing work has kept me busy, But I’m excited to finally share this milestone.

It has been an absolute privilege to join the team at @waggarsl and work as a Sous Chef under the guidance of the talented Executive Chef, Chef @amal_rj_86 . Being part of such a passionate and dedicated team has been an incredible experience so far.

This marks the first menu launch since I joined, and what a way to welcome winter! ❄️🍴

Over the coming days, I’ll be sharing some of the highlights from our new winter menu, Dish by dish, Along with the inspiration and story behind each creation.

I’m glad to be back and I can’t wait to take you on this delicious journey.

Stay tuned for plenty of amazing food to come! 🔥❤️✌️
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#cheflife #wintermenu #australiafood #australiafoodie #australia taken in Wagga Wagga, New South Wales, Australia by @donshehan.chef

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4 months ago