Gourmet Traveller

Omakase at home

Michelin stars. A lifetime achievement award. A Japanese Master of Cuisine title. Tetsuya Wakuda has chalked up his fair share of accolades, but the chef never underestimates the allure of a roast chook. “When chefs host at home, they just want good grape juice and a roast chicken,” says Wakuda. “It’s simple and easy to prepare.” (For the record, he nominates Armando Percuoco of Italian restaurant Buon Ricordo, as master of the best roast chicken.)

Simplicity is the name of the game with Wakuda’s recipes in these pages. They read like a domestic version of the Japanese-Euro food he dishes at his eponymous restaurant Tetsuya’s in Sydney, and Waku Ghin in Singapore. “These are definitely not fine-dining recipes,” he says. They’re designed to spark inspiration, to welcome adaptation, to be flexible according to the cook’s time and skills. “If a host is sweating away in the kitchen, that’s not entertaining people,” he says. “Even

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