Skip to content

Dinner with Tetsuya…

2010 March 11

**The winner of the win a masterclass with Tetsuya competition is Antony Burrows from Fitzroy, Victoria**

Congratulations and Enjoy!

About three weeks ago I received an invitation that knocked me off my feet: A masterclass and dinner at Tetsuya’s in Sydney. I was with friends eating dinner and in shocked silence passed my phone around the table, and as my friends squealed in delight for me, I hastily responded with a resounding YES! How could I say no to dinner at the restaurant ranked 17th in the world in 2009?? With an additional 2 hour session with the Master himself in his newly refurbished demonstration kitchen?

There I was 3 weeks later, ensconced in his sexy marble and black glass kitchen, with my terrible head cold, and 8 other bloggers having Tetsuya cook tasty treats for us as we watch in awe..

We were all invited tonight to partake in the christening of Tetsuya’s new Master Kitchen by Electrolux. A gleaming vision in white marble, stainless steel and black glass..this may be Tetsuya’s dream kitchen, but I’m sure many of us would love to have it in our own homes. My head is turned by the deep stainless steel tapless sinks, operated by kneepads for hands free operation, and the oven. Oh how wonderful it would be to have an oven that you could set to your desired temperature and not have to keep an eye on with an oven thermometer! Ah, I can dream!

The format of the evening was straightforward: we were warmly welcomed up to the kitchen, which is divided in two; on one side the sexy kitchen, on the other side the commercial kitchen:

Tetsuya then cooked a range of dishes for us which were served to us as canapes, accompanied by Pol Roger Champagne. After the almost 2.5 hour demonstration, we were seated for our degustation with matching wines. If I hadn’t been so ill, I might have been a little tipsy! Lucky we had chauffeur driven cars to get us home!

Rather than going through each bite and morsel in detail I just want to highlight a couple of the dishes that really stood out for me.

I’m surprised when Tetsuya starts putting together a dish that he made  for us  at the Sydney Seafood School, albeit using kingfish rather than tonight’s scallops. A warm saald using micro herbs, salted black beans and dried chilli, with hot oil poured over to lightly cook the scallops (if you want the recipe please let me know)…the result? Perfect. There’s virtually no way you can stuff the scallops up…ideal for someone like me who has never been game enough to cook them at home.

Tetsuya then startles us all by placing a gladwrap covered metal baking dish containing scampi tails into the oven. We’re all convinced that there will be a melted mass, but we’re shocked and surprised when he leaves it in for just minutes at 90°C after turning it down from 100°C The result is the most gently and delicately cooked seafood I’ve ever experienced. It was just barely cooked through, and oh so moreish…I could’ve been happy with the champagne, scallops and scampi tails for hours…

He then moves on to show us yet another great party dish. Steamed Alaskan Crab legs. Simple. Placed on a steamer until they change colour, voila and they’re done! No spices, sauces, herbs, absolutely nothing. So sweet and tender. More Champagne! More Crab legs! More scallops! (I think you can tell by now that I looove this kind of party food! ;-))

You know, if that had been the extent of it, I would have been thrilled. I would have gone home happy, sated and excited and inspired to get cooking. But as Tim the Demtel man use to say, “But wait, there’s more!”

We sit down at a long table between the two kitchens for Tetsuya’s famous degustation. A 10 course excursion through expertly handled seasonal produce.

Having read the other bloggers thoughts on our dinner it appears that only I and Billy of A Table for Two really liked this dish, and he managed to score himself another serve! Jealous! This little raviolo was filled with sushi rice and pieces of octopus, and flavoured with black olives and oregano..

And of course, how could I not mention Tetsuya’s signature dish of confit Petuna ocean trout. Luxurious in texture, gem like in colour, a magnificent treatment of a beautiful piece of fish, tonight served with chevre and unpasteurised roe and a salad of zucchini, though I’m sure he said eggplant on the night.

One of the things I have to comment on is the lightness of the entire meal. As opposed to other degustations I’ve experienced, I didn’t leave Tetsuya’s feeling full, bloated or overcome with that almost sick feeling when you’ve eaten too much rich food, as I have at other meals. The portions are small and well considered, making an effort to highlight one or two ingredients, not crowding your brain or your tastebuds.

On to dessert!!! I didn’t know what to expect at this end of the meal as I’ve never heard anyone mention desserts at Tetsuya’s, so I was very pleasantly surprised at the interesting dishes we were served.  After our palate cleanser of Pione grape sorbet with Sauternes jelly, this creamy looking deliciousness was placed in front of us: Cannellini beans, with mascarpone, soy caramel and blue cheese anglaise. Oh yes. Yes, Yes, more please! I don’t know how to describe this dish. It’s Asian in influence with the beans in dessert thing, but the soy caramel is a brilliant and cheeky take on the recent fashion for salted caramel seen everywhere. The blue cheese anglaise adds a whole other dimension to this dessert and pushes it into the sublime. If you don’t like beans or blue cheese, you’ll hate this, but I LOVED it.

Our final dessert and last course for the evening, was a Floating Island with a double anglaise of vanilla and praline. Slowly chipping away at this incredibly lush dessert, we were all surprised by the raspberry and chocolate surprise it had hidden away:

I could have licked the plate clean it was that good.

Petit fours and a bracing macchiato got me up from my illness induced stupor to get in the car back home..where I dreamed of marble bench tops, induction stove tops and kneepad operated sinks…but guess what? You have the opportunity to win a place at another masterclass and degustation courstey of Electrolux!

To win, tell us in 25 words or less: What is your favourite feature in Tetsuya’s new Masterkitchen?

1. Promotion is only open to Australian residents over the age of 18 years.

2. The 12 best entries received will win a single invitation to an exclusive Tetsuya Master class at Tetsuya’s restaurant, 529 Kent Street SYDNEY, NSW – on the evening of Tuesday 24th August 2010 from 6pm. This will include return economy airfares from the major prize winner’s nearest Australian capital city. One nights’ accommodation on the night of the Master class Tuesday 24th August 2010. A private car transfer for the winner from their accommodation within the Sydney Metro area (50km radius from Sydney city centre – GPO) to Tetsuya’s restaurant for the master class and then back to their accommodation within the Sydney Metro area stipulated above.

3. All entries must be received by 12 midnight AEST Tuesday 4th May 2010.

4. Click here for the Terms & Conditions.

Check out who else enjoyed Tetsuya’s with me:

Not Quite Nigella

Fig and Cherry

Winos and Foodies

The Food Pornographer

Souvlaki for the Soul

Chocolate Suze

Grab Your Fork

Stone Soup

A Table For Two

Thanks must go to Electrolux and OpenHaus PR for choosing me and the others to experience this wonderful event.

529 Kent Street
02 9267 2900
Tetsuya's on Urbanspoon
Geotag Icon Show on map

Related Posts Plugin for WordPress, Blogger...
18 Responses leave one →
  1. March 11, 2010

    I so want the scallop recipe Reem. I loved them.

    It was great you were able to join us, despite not feeling 100%. I love how you have captured a happy and smiling Tetsuya.
    .-= barbara´s last blog ..Enter – You Could Win a Trip to Sydney To Attend a Masterclass with Tetsuya Wakuda =-.

  2. March 11, 2010

    such a fantastic night! great to see you and hope you’re feeling better dude
    .-= chocolatesuze´s last blog ..Win a Masterclass with Tetsuya + 10 course degustation dinner! [6] =-.

  3. March 11, 2010

    How lucky are you? What an amazing opportunity!
    .-= joey@FoodiePop´s last blog ..Media Luna (Mexican) – Clovelly =-.

  4. March 11, 2010

    What an awesome experience!

    The one and only time we went to his resturant I ithought everything was very light, but the degustation menu was quite big in the end. We enjoyed every bit of it – even if my other half had to leave the final desert course.

    I’d love a copy of the scallop/kingfish recipe if I could…..

    Keep up the good eating/blogging work


  5. March 11, 2010

    Everytime I see Tetsuyas confit Petuna ocean trout I am intensely interested. I think I have read more about this dish than any other. Looks like you had a great time.
    .-= Mark @ Cafe Campana´s last blog ..Salad Trading Scheme – Fattoush =-.

  6. March 11, 2010

    Reem, it was a pleasure to meet, interact and dine with you! This was truly a remarkable event I won’t be forgetting in a long time. It’s been lots of fun reading everyone’s take on the whole night!
    .-= Peter G @ Souvlaki For The Soul´s last blog ..Carrot and Dill Mash =-.

  7. March 12, 2010

    Aww I love the pic of you and Tets (haha I feel strange calling him Tets as I barely know him). Great recap! 😀

  8. March 12, 2010

    Tetsuya has succeeded in creating a good following both nationally and internationally and this is testimony to his skillful flair and his comittment to fine dining. Experiencing his cooking is a must for anyone who is passionate about fine food.
    .-= Catering Equipment´s last blog ..Hoshizaki Ice Makers Review =-.

  9. March 12, 2010

    Oh Another lucky one! Totally envious. I have been trying for so long to get a table there. awww!
    .-= penny aka jeroxie´s last blog ..Planning – Ramen adventure =-.

  10. March 12, 2010

    @Lorraine Thanks! Such a great night!

  11. March 12, 2010

    @PeterG So great to meet you too! At last!

  12. March 12, 2010

    Thank you for sharing this amazing experience with us. The kitchen looks amazing, the food looks amazing, and Tetsuya looks amazing too 🙂

  13. March 13, 2010

    Wow, you guys were so lucky! I’ve always wanted to eat at Tetsuya’s so it’s always great to hear some first-hand accounts.

    So… will you be cooking with glad-wrap at home? 😉
    .-= Rachel´s last blog ..Dried Cranberries =-.

  14. March 13, 2010

    Hello beautiful! What a lucky and wonderful experience for you. The food looks so incredible and your bring the whole evening to life. Thanks for sharing. I love your picture the best. Cheers & yippee! kristin
    .-= Kristin Rohan´s last blog ..A Blast to look like the past…or my adventures with microdermabrasion =-.

  15. March 14, 2010

    Thanks for a look at the Electrolux kitchen. Appreciate it. Certainly great looking facility. Did they give you recipes for the dishes?
    .-= Thermomixer´s last blog ..Thermomix Strawberry Gazpacho with frozen yoghurt =-.

  16. March 17, 2010

    I love those polaroid iphone shots! my fav app at the moment!
    What a lovely nite too.
    Btw, i think you left out my blog in the list. just so you know 🙂
    .-= billy@ATFT´s last blog ..Sensory Lab – David Jones, Melbourne CBD =-.

  17. March 21, 2010

    Wow! The scallops look amazing. I can almost taste it just looking at that picture! Looks like you all had a wonderful time. I like your bite by bite shots of the floating island too! 😀
    .-= Renita´s last blog ..Croissants. The Julia Child way. =-.

  18. April 5, 2010

    Lucky You! And this is an excellent post!
    .-= Katie´s last blog ..Three of a kind: laksa =-.

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS

CommentLuv badge