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Tetsuya Wakuda is inspired by the ingredients native to his adopted Australia and the techniques and flavours of his birthplace Japan. Tetsuya combines these elements to complement and highlight each other in the simplest ways to deliver the most complicated of flavours.

Tetsuya shares some of his favourite and most popular recipes including Angelhair Pasta with Asparagus and truffle-scented Oil; Braised Oxtail with Sea Cucumber and Vegetables; Confit of Petuna Ocean trout with Marinated Fennel; Pan Fried Duck Foie Gras with Sushi Rice, Honey and Soy; Linguine with a Ragout of Oriental Mushrooms; Tartare of Tuna with Goat Cheese; Salad of Sea Scallops with Asparagus and Beans; Venison with Roasted Shallots and Morels & Granny Smith Apple Sorbet with Sauternes Jelly.