In the centre of Sydney, Tetsuya Wakuda has created a restaurant of a rare elegance – the dining room leads out into a garden with its very own waterfall – and the clients rush to discover his latest creations. This culinary master swears by the quality of of local produce. Ravioli of Queensland spanner crab with tomato & basil vinaigrette, the vanilla and blue cheese bavarois dessert are just some of his deliciously surprising collection of ideas. This self-taught, avant-garde and playful chef is considered by some to be the best of his generation... in the world.