‘Beyond organic’: Tetsuya’s high praise for our humble vegetables
SUPERCHEF Tetsuya Wakuda has been a long-time promoter of fresh Tasmanian produce, but he’s only recently discovered the humble spud.
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HE has marinated in cooking accolades for decades and promoted Tasmanian produce for the past 15 years, but it was only recently that superchef Tetsuya Wakuda discovered the humble spud.
Now the famous restaurateur and Brand Tasmania ambassador can’t get enough of our Dutch Creams.
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At a promotional dinner for 130 VIP guests in Melbourne on Monday night, Tetsuya paired grass-fed King Island beef with potato puree.
The dish’s simplicity showcased the depth of flavour of the two main ingredients, he said before the event at Pure South Dining at Southbank.
Beetroot and carrot were among the seasonal vegetables accompanying the Tassie favourites, with Tetsuya remarking on their flavour and quality compared with vegies grown in most other places.
“With its pure water, clean air and rich soil, produce from the island state is among the finest and freshest anywhere on the planet. Tasmania is beyond organic,” he said.
Like his unassuming main course, Tetsuya’s dessert also packed a hidden flavour hit.
“It is chocolate cake, but inside is Anvers chocolate in a mousse,” he said.
For Pure South Dining chef David Hall, cooking alongside Tetsuya for the Brand Tasmania event at the Tassie-stocked restaurant, was a “once in a lifetime experience”.
The Scot’s contributions to the six-course degustation menu included King Island wallaby.
TV personality Ray Martin, also a Brand Tasmania ambassador, hosted the exclusive event, where Guests included Rosehaven stars Celia Pacquola and Luke McGregor and whisky godfather Bill Lark.
Brand Tasmania organised the Tasmania Stand at this week’s Fine Food Australia 2018 trade show in Melbourne, where exhibitors include the new King Island Prime Meats co-op and Valhalla Ice-cream.
The Agrarian Kitchen’s Rodney Dunn spoke on a well-attended lunchtime panel with Tetsuya and Martin.
Tasmania’s biggest presence at the trade show for several years was made possible with $65,000 in State Government funding, with exhibitors contributing another $20,000.
The huge four-day event is expected to attract 30,000.
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