Tetsuya Wakuda is coming to Melbourne for one night only
The legendary Sydney chef is bringing the Tetsuya touch to Tasmanian produce in a one-off dinner next month at Pure South.
It beggars belief that Tetsuya Wakuda has never cooked in Melbourne. But the Japanese-born chef, one of Australia’s most revered culinary legends, owner of Sydney dining institution Tetsuya’s and two Michelin-starred Singapore restaurant Waku Ghin is making his Melbourne cooking debut this September. And it’s all because of Tasmanian produce.
Wakuda’s Melbourne appearance sees him teaming up with chef David Hall of Southbank restaurant Pure South Dining. Together they’ll cook a six-course degustation showcasing the brilliant stuff being grown and produced on and around the island. Pure South has been Tasmania-focussed for nearly 15 years and has forged relationships with many small and artisan producers across the island. Hall will often fly in small quantities of rare produce by light plane.
Wakuda is no stranger to Tasmanian produce, having first visited the island in 2000 to source ocean trout for his Sydney restaurant. He believes the clean air, water and soil combine to make the local produce “above and beyond organic”.