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Coby Cockburn we do thank you for your personal touch and look forward to seeing you a lot more often.
We all know the South West is synonymous for amazing fresh produce, award winning wines and scattered staycations that more often than not take your breath away.
So when you are recommended a restaurant that has an amazing new chef at the last minute with an; “I will see what I can do” to get you in comment. The levels of excitement amongst the group when you find out you were able to get an early sitting are almost un containable (if that is in actual fact a real word).
Unsurprising to us all, it was one of the best meals we have ever had. Surrounded by the constant buzz of conversation, beautiful wines and a beautifully thought out menu with food created from the freshest produce.
From the squid and crabs found around Busselton, to the herring and whiting in Geographe Bay and dhufish and pink snapper further offshore, the local seafood smorgasbord is on full show over the warmer months.
For some, the fun is in cooking up your own catch. Legend Charters offers deep sea fishing tours, or you can hire a dinghy from Augusta Boat and Canoe Hire and head out on the Blackwood River.
However, if you’re after a more hassle-free option, then the region’s seafood restaurants and retailers are where you need to go.
We can’t say we have been around for centuries, however for the time we have been around for we’ve certainly made upfor lost time.
Meeting and greeting some of the most amazing and talented people, partnering the best of the best. Learning from them, listening to them and having them delight us with their talents and culinary skills. Definitely something worth sharing!
Over the course of his career, Tetsuya has won acclaim not only in Australia, but also internationally. Restaurant Tetsuya’s featured in The World’s 50 Best Restaurants from the list’s inception in 2002 through to 2013, and Tetsuya has earned international recognition as one of the world’s great chefs, acknowledged by his peers, the media, and diners around the globe.
In 2010, Tetsuya embarked upon an exciting culinary venture in Singapore. His restaurant, Waku Ghin, is located in the spectacular Marina Bay Sands complex, and has received the same exceptional reviews as Tetsuya continues to enjoy for his eponymous restaurant in Sydney.
In late 2013 he was honoured by the Japanese government, as the first ever internationally based chef to be recognised as one of Japan’s Master of Cuisine.