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.
A unique blending of East meets West, this gorgeous vinaigrette makes the perfect dressing for salad leaves.