Instead of being defined by the type of cuisine, now, chefs are defined
by their own personal style. Chef Tetsuya Wakuda, Australia's most acclaimed
chef, is an example of a chef whose unique approach to cuisine has influenced
chefs worldwide. Utilizing Australian produce, he creates a cuisine which
has the simplicity of his Japanese background and the flares of the French
and Chinese influences. In his cookbook, Tetsuya one is able to capture
the essence of his restaurant and philosophy on food.
The recipes are very simple- not because the chef wanted to simplify his
recipes for the home chef, but because he believes that simplicity can
abundance. There is hardly any heaviness in his dishes; for example, he
uses milk instead of cream inside his puree's and soups. The dishes do
require some Japanese speciality produce such as yuzu, mirin, shiso leaves
Chef Tetsuya Wakuda mentions in his book his love for seafood, which is
very evident. From Scampi, Sea Scallops, Smoked Ocean Trout, Cuttlefish,
to Bonito, Lobster, Snapper, Rouget, Barramundi and Sea Urchin, many kinds
of seafood are presented in refreshing ways. He also includes recipes
with Duck, Foie Gras, Venison and Rack of Lamb. He does interesting combinations
of braised cheeks or oxtail with seafood and vegetables.
The plate presentations are definitely Japanese influenced and minimalistic.
The photographs are breathtaking to look at - and are presented in a minimalistic
fashion as well. Chef Tetsuya Wakuda includes his thoughts about the importance
of artistic impression, through the ceramics to the architecture of the
Wine is also another aspect to the restaurant in which the book devotes
attention to. Most of the courses are white wine orientated, but there
are others that are Pinot Noir, Shiraz and Cabernet Sauvignon orientated.
Overall, there is a lot to learn from Chef Tetsuya Wakuda, such as different
kinds of seafood and approaching food with simplicity. Many have done
east meets west; however, Chef Tetsuya Wakuda does so in an exceptionally
graceful way. The value of this book outweighs the price. This is strongly
recommended for any serious chef.