Tetsuya: Recipes from Australia's Most Acclaimed Chef

About this book

The excitement of the Sydney Games vaulted all things Australian into the global spotlight none more so than the continents burgeoning food scene and its many skilled chefs with their taste for sophisticated pairings bold flavors and striking presentations. Tetsuya Wakuda is widely considered Australias finest and most innovative chef-"an Australian original" according to the Wine Spectator "whose bold creativity and impeccable technique have won him admirers the world over." From his eponymous restaurant in Sydney Tetsuya sends forth amazing eight- and thirteen-course menu dgustations that captivate his guests and even inspire the likes of Charlie Trotter to superlatives. In his long-awaited first book Tetsuya now shares his inspiring story legendary recipes and his passion for the finer things in life. Marking the 10th anniversary of his restaurant TETSUYA presents the master chefs unique cuisine a winning combination of Japanese minimalism the techniques of traditional French training and a commitment to using the freshest ingredients. From his signature dish of Confit of Ocean Trout with Fennel Salad to Checkerboard Tuan and Hamachi with Orange Oil the Tetsuya experience-once available only to those lucky enough to dine in his restaurant- can now be cherished at dinner tables the world over.