New Direction

Winning Chef of the Year gave me more confidence and took us in a new direction in the kitchen. I have always had a passion for Japanese techniques and ingredients and saw this as an opportunity to focus even more on the Japanese aspect of my cooking. Terry Durack’s review had described my food ‘like the love-child of Tetsuya Wakuda and Rene Redzepi of Noma; a Nordic kaiseki’. Our restaurant is not like Tetsuya’s, or Noma, nor is my food like theirs, but the sentiment made sense, and set me off on a Japanese odyssey.