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As one of Australia's most popular and respected chefs, Tetsuya Wakuda has tempted thousands of people with his stunning cuisine. Now, with his first cookbook, he shares some of his favourite and popular recipes with us.

Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted Australia and the techniques and flavours of his birthplace Japan. Tetsuya combines these elements to complement and highlight each other in the simplest ways to deliver the most complicated of flavours.

Stunning photographs of Tetsuya’s most famous dishes and insightful bits of commentary separate recipes laid out like poetry to make this book both beautiful and functional.

Some of the delicious recipes include:

• Angelhair Pasta with Asparagus and Truffle-scented Oil
• Salad of Sea Scallops with Asparagus and Beans
• Braised Oxtail with Sea Cucumber and Vegetables
• Confit of Petuna Ocean Trout with Marinated Fennel
• Tartare of Tuna with Goat Cheese
• Pan Fried Duck Foie Gras with Sushi Rice, Honey and Soy
• Linguine with a Ragout of Oriental Mushrooms
• Venison with Roasted Shallots and Morels
• Granny Smith Apple Sorbet with Sauternes Jelly