This week’s book was a book we bought after a fantastic meal at Tetsuya’s in Sydney. One of the best meals of our lives, an exceptional tasting menu around a beautiful Japanese garden in the heart of Sydney. We cooked just a couple of recipes from this book this week. The first was Grilled Breast of Duck with Apple and Ginger Dipping Sauce. This is a great little recipe that we’ve done before is straightforward but beautiful and looks amazing. We followed this with the rather lovely Double Cooked Deboned Spatchcock with Bread Sauce. This recipe had many components. None of them was complex in their own right, but there was a lot to get together simultaneously. The end result looked great in my view and was truly delicious. That said we don’t seem to have images of what we cooked so I’ve included some images of the food when we visited the restaurant in 2006. We remain down under next week with one of the legends of New Zealand cooking.