Description
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.
Sweet honey and fragrant rosemary have been blended together to create a vinaigrette to enhance the flavours of red meat.
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