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Tetsuya Wakuda’s Salmon carpaccio with wasabi recipe

Preparation time
15 minutes
Cooking time

This exquisitely delicate dish would pair nicely with a young zesty Riesling.  The Elredge Riesling 2016 is the perfect foil rich and juicy with a solid core of apple and citrus balanced by zesty acidity. 



  • 1 x 500g sashimi grade salmon fillet
  • 2 green onions, finely sliced
  • 2 tbsp sashimi soy sauce
  • 2 ½ tsp mirin
  • 1 tbsp olive oil
  • 1/8 tsp grated garlic
  • 1/8 tsp grated fresh ginger
  • 1 tbsp chopped chives
  • Micro red chard to garnish


  1. Wrap salmon in plastic wrap and place in freezer for a few hours or until just frozen. Place green onions in ice water.
  2. Whisk together soy sauce, mirin, olive oil, garlic, ginger and chives in a bowl.
  3. Slice salmon into paper thin slices. Arrange on serving plate. Drizzle with dressing.
  4. Place shallots and red chard in centre of salmon. Serve.

Note: You can ask your fishmonger to finely slice the sashimi salmon.

Preparation time
15 minutes
Cooking time


Two Blues Sauvignon Blanc 2014
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Impress with: Giovanni Pilu
Words by Mark Hughes on 1 Jul 2015
Sardinian-born chef Giovanni Pilu speaks proudly of 17 years of restauranting in Sydney. He has had great success, starting with Cala Luna at The Spit and now at one of the most beautiful venues in Australia, Pilu at Freshwater, on Sydney’s northern beaches. But more than that, he has personally educated Australians about the unique cuisine of Sardinia, and how it fits into the deliciously varied world of Italian food. “When I first came here Sardinian food was very unknown to Sydneysiders,” says Giovanni. “So when I started my first restaurant and cooked Sardinian food it was quite challenging. People had never seen it before, so to get them to trust what we did wasn’t easy. But they really enjoyed it. Now, people are demanding it, so it has turned a bit.” While there are major differences in food across the regions of Italy, the cuisine of Sardinia is perhaps the most distinct. “It is very different from say Lombardy, Lazio or Tuscany, where things can be similar because they are all attached to one another,” says Giovanni. “Being an island that was invaded by so many different cultures throughout history has resulted in a crazy diversity of food and culture and created a cuisine that is very unique.” At the heart of Sardinian food is seafood, game and pecorino (cheese). “If people say pecorino, they know it is from Sardinia. It is a big part of our menu at Pilu, to the point that our cheese plate is only made up of pecorino.” Watch our interview with Giovanni Pilu below: Check out the recipe for Giovanni's beautifully simple Pecorino broth with pumpkin & chestnuts as well as his delicious recipe for Malloreddus with chickpeas, vongole, chilli and parsley .