Troy Rhoades-Brown's asparagus & special butter

Try matching this recipe with a medium weight red like Pinot Noir or pair with the La Bise Tempranillo 2014 . Already four years old and still so plush and generous, it has juicy tannin depth and lovely mouth-feel with stacks of red fruit flavour. This is a seductive pairing.

Try a spicy, medium weight red with the oxtail salad. The Delatite Tempranillo 2015 in Victoria impresses with its medium weight and savoury appeal. Although showing some dried fruit-like concentration, it remains fine and fresh throughout.

Tetsuya wakuda has led one of the most successful restaurants to world wide acclaim, mentoring a plethora of culinary talents along the way with his kind and trusting nature. Tetsuya’s kitchen has likely turned out more talent than any other restaurant in Australia – but I’m not just talking about the food. A hot-bed for culinary excellence, the alumni is as diverse as it is plentiful – with chefs who have gone on to run three-hatted (and Michelin starred) restaurants, smoke-houses and casual beach-side diners. Tetsuya Wakuda is a gentle, humble man. He is also a world-renowned culinary figure. Over three decades, Tetsuya’s has earned a reputation as one of the country’s best – one of the last bastions of traditional fine dining – rating in the World’s 50 Best, gathering scores of chef’s hats and now, with his Singapore restaurant Waku Ghin, Michelin stars.