Press Release for Sous Vide Australia
Michael Lambie, executive chef at Taxi Dining Room, Federation Square, Melbourne enhances his cooking mastery with the assistance of Sous Vide Australia (www.sousvideaustralia.com). Michael has created three stunning dishes for his menu using the award wining SV25 Instanta digital water bath.
Although cooking under vacuum is not new, Australian chefs have only recently adopted this stunning method of food preparation. Perry Schagen, Taxi Dining Room’s head chef, plated these mouth watering dishes on Thursday 27 May.
Olive oil poached Atlantic salmon with iberico jamon & asparagus
Sashimi of kingfish marinated in garlic and olive oil with fennel and pomegranate
Taxi’s sticky pork with roasted sea scallops & hot chilli dressing
Taxi’s sticky pork was cooked sous vide at 70°C for twelve hours then cooled and pressed. The belly was then deep fried and rolled in a plam sugar and fish sauce caramel sauce. The sticky pork was tender, pink and juicy, served on a chilli sauce with warm spicy depth, a scallop seared to crisp on one side and delicate and moist on the other and a salad of cucumber with toasted coconut.