Tetsuya arrived in Sydney from Japan back in 1982. He started his career working as a kitchenhand in a busy Sydney restaurant, where he quickly learned how much he loved cooking. It only took Tetsuya a matter of six years to rise to the top of the Sydney food scene. By 1989, he had his own restaurant – and today, he’s one of the world’s most respected chefs.
Tetsuya’s Black Truffle Salsa is the stuff dreams are made of for foodies. The selection of black truffles and other ingredients 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 for something completely decadent stir a teaspoon full through scrambled eggs.