On a Tuesday night in August, the gershgoods team arrived at Tetsuya’s restaurant in Kent St Sydney for a private demonstration of the many uses of his fantastic range of retail products. The team were excited, and there were some who only expected a sous-chef to give the presentation. They were delighted to be greeted by Tetsuya Wakuda himself, and after introductions and a glass of Bollinger Champagne he began.
Firstly he encouraged the staff to be creative with their cooking - using the Tetsuya's dressings as a base for their own recipes. He explained how vinegar is useful for bringing up the flavours of food and that Nori vinegar freshens flavours of other dressings when mixed together.
He showed his technique for perfectly cooking Wagu beef, which he served with his own Tasmanian wasabi mustard. He also prepared Smoked ocean trout with Rice Vinegar and wasabi, Kingfish Salad with Salad Vinaigrette, and Venison with Honey Rosemary Dressing. He explained that the Dressings can be used as a versatile ingredient, not just for salads and that Honey Mustard and Tasmanian Pepper Berry dressings are ideal with gamey meats.
The gershgoods team were truly engrossed, and have learnt new techniques and applications, which have extended their own culinary horizons. So now they are inspired and enthusiastic to share Tetsuya’s tips with you and the new ways to use the Tetsuya’s retail products.
A sample recipe:
Wagu Beef with Tasmanian Wasabi Mustard
Take beef cold from the fridge, do not raise to room temperature before cooking.
Do not season the meat before cooking.
Heat 1 tsp of olive oil in non-stick skillet on full heat.
Seal beef to make a crust, blot up fat with a paper towel as it is released during cooking.
Rest in oven at 75C for up to 2 hours.
To serve, reheat beef on surface. Slice thinly and season with salt & pepper.
Serve with Tetsuya’s Wasabi mustard on the side of plate.
The Tetsuya's range of retail products is a top-seller over Christmas, with the Soft Smoked Ocean Trout Sides topping the list of things you must have. Pre-orders close 30th September - so order today!