FAMED dressings from renowned Australian chef Tetsuya Wakuda are available to the finest grocers and provedore-delicatessens from Big Island. Tetsuya’s Sydney restaurant of the same name – rated fifth in the world in 2007 by the United Kingdom’s Restaurant magazine – has developed a unique range of fine foods from his menu, described by one critic as ‘France walks down the aisle with Japan’. Tetsuya Wakuda grew up in the Japanese town of Hamamatsu. At 22, armed with his only piece of information about Australia — that there were many koalas and kangaroos — and having only a limited grasp of English, he decided to travel to Australia. This same thirst for new experiences is reflected still in Tetsuya’s approach to food. Arriving in Sydney in 1982 with nothing more than a small suitcase and a love of food, Tetsuya secured his first job as a kitchen hand at Fishwives in Surry Hills. A year later he was introduced to Sydney chef Tony Bilson, who was looking for a Japanese cook to make sushi. In Tony’s kitchen at Kinsela’s Tetsuya realised that he wanted to cook, and that he could indeed cook very well. Here also he learned the classical French technique which forms part of his style today.
black truffle salsa for butter 80g
The selection of Italian black truffles, olives and porcini mushrooms for this salsa is meticulously supervised by Tetsuya to ensure that only the best is chosen. This wonderful salsa can be mixed with a little olive oil and tossed through hot pasta or stir a teaspoon-full through scrambled eggs. For truffle butter combine 40g of salsa with 160g of butter and 25g of finely grated parmesan cheese.
oyster vinaigrette 200ml / 50ml
This combination of grape seed oil, rice vinegar, soy and ginger has been specifically created to be served with freshly shucked oysters.
salad vinaigrette 200ml
A skilful blend of grape seed oil, mirin, balsamic vinegar and soy make this dressing a unique blend of eastern and western ingredients. Drizzle lightly over salad greens.
soft-smoked ocean trout 100g / 200g
This fine fish, which is at the heart of Tetsuya Wakuda’s signature dish in his restaurant, is caught and smoked in Tasmania by Petuna Seafood under licence from Tetsuya’s, achieving a beautifully soft and delicate taste and texture.
truffle salt 100g
This select but versatile cruet combines Italian black truffle with soft salt from the seas of Sicily, which are heavy with volcanic pumice. Use in pasta or egg dishes, or with rare-roasted fillet of beef or fish.