Win a Masterclass with Tetsuya Wakuda at his Sydney restaurant, Tetsuya’s!10

Posted on March 11, 2010 by ChristieCompetitions, Events

Christie and Tetsuya Wakuda

Photograph: Tim Robinson

UPDATE: This competition is now closed.

That’s me and ‘Tets’ –  or Tetsuya Wakuda for those who haven’t met him! He’s a world-famous chef and owner of the equally world-famous restaurant Tetsuya’s in Sydney.

Last week I had the privilege of being invited to attend one of his extremely coveted Masterclasses (he only does 12 a year!). I have to immediately give a big warm thank you to Electrolux, Open Haus PR (especially Nicole) and of course, Tetsuya for inviting me. It was truly a once-in-a-lifetime, dream experience.

Guess what? You can win a chance to do it too!

Don’t rub your eyes, you read that right. Fig & Cherry and Electrolux are giving you the chance to attend an exclusive Masterclass with Tetsuya. Competition details are at the end of this post… Don’t want to wait? ENTER NOW!

For those of you who can wait, let me tell you about the evening…

Tetsuya Wakuda's famous Confit Ocean Trout

Photograph: Tim Robinson - Tetsuya's Signature Confit Ocean Trout

The Masterclass Evening

I was collected by a chauffeured car and driven to the Kent Street restaurant where I met up with 9 other excited food bloggers (which included two of my buddies Lorraine and Peter).

We were given a tour of Tetsuya’s brand-spanking-new Electrolux kitchen – I was in absolute heaven! It’s beautifully ergonomically designed with no taps in the way (there’s a spout inside the sink controlled by a knee pad – so hygienic!), Tetsuya points out this is very handy when moving large trays of food around the kitchen, very clever.

There’s also loads of marble bench space and a beautiful ceiling-sized range-hood that’s cleverly disguised as lighting. All this is great, but BEST part is the extremely sexy Electrolux Induction Stove Tops. Those sleek, shiny black beauties have stolen my heart! Touch-slide controls, flat burners and precise temperature control are just some of the amazing features.

You might think that it takes a long time to cook with electricity? Not with induction! Tetsuya demonstrated to the group how quickly these stove tops can heat up a heavy-based frying pan… with my hand! OK, I did volunteer (see pic here), but he held my hand down on the pan and it only took a few seconds for it to be too hot to touch. Absolutely amazing.

Last thing before I finish blabbing about induction – and this is arguably the best thing about it – when you turn off the burner, the heat disappears almost immediately. It’s safe to touch after only a few seconds.

Tetsuya demonstrated this by boiling milk, which came to a boil in less than 1 minute (from a cold burner to boiling in 60 seconds!). Then he left the saucepan on the burner and turned it off – the milk immediately stopped boiling.

No more crying over spilt milk! No more burning yourself when your pasta is frothing over the edge of the pan and you drag it to another cold burner!  OK, maybe that’s just me, but you get my point. END Induction Love-making, Phew :)

Once the kitchen tour was over, Tetsuya showed us how to make perfect scrambled eggs (with a special ingredient, see trade secrets below), scampi tails in herb oil marinade, steamed crab claws, a stunning dinner party show-stopper of warm scallop salad, confit fish and a chicken tagine (without a tagine!).

Can you believe after all this fun we sat down to his 10 course degustation? So cool! For brilliant photos of the food check out this post by Peter of Souvlaki for the Soul. That boy sure knows how to use a camera!

Trade Secrets I learnt from Tetsuya!

  • Don’t settle for anything less than an Electrolux Induction Stove top.
  • Use creamed corn in scrambled eggs for a light texture and extra silkiness.
  • If you don’t have anchovies on hand, replace with fish sauce in recipes.
  • Only use cling film (saran wrap) in an oven that’s very low and has precision temperature control (such as Electrolux ovens!).
  • Add finely chopped rosemary to egg whites for meringue desserts to stop that ‘eggy’ smell.



STEP 1. Go to the special Fig & Cherry Competition Page <— click that link!

STEP 2. Fill in your contact details.

STEP 3. Answer this question in 25 words or less: What is your favourite feature in Tetsuya’s new Masterkitchen?

(Hint: Click the ‘Take the Tour’ link on the competition page to get inspiration!)

STEP 4: Click the ‘Submit’ button and cross your fingers!


  • A single invitation to a Tetsuya Masterclass at Tetsuya’s restaurant, Sydney on Tuesday 24th August 2010 from 6pm.
  • Return economy airfare from the winner’s nearest Australian capital city.
  • One night’s accommodation on the night of the Masterclass.
  • Transportation by private car from the winner’s accommodation within the Sydney metro area (50km radius from Sydney city centre – GPO) to Tetsuya’s restaurant for the Masterclass and then back to their accommodation within the Sydney Metro area stipulated above.


  • You must be 18 years or older to enter.
  • All entries must be received by 12 midnight AEST Tuesday 4th May 2010.
  • Full terms and conditions can be found here.

Best of luck! I really hope one of my readers wins! Christie x

You can also find me at: STUMBLEUPON | FACEBOOK | TWITTER | RSS FEED

Share this recipe with your friends:

Design + Copy © Fig & Cherry 2011