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"This book preview contains selected pages from The Official Australian Open Handbook. If you wish to purchase the book or find out more, please go to
Chefs : 2009
TETSUYA WAKUDA 185 This page: Examples of Tetsuya's blend of Japanese and French cuisine can be seen in his saikyo yaki of ocean perch (far left); terrine of Queensland spanner crab with buckwheat; and smoked ocean trout with Osetra caviar (below). Overleaf: Tetsuya's occupies a heritage- listed site, with the main dining room overlooking a Japanese-style garden.