Mitchells Veiw at Lilydale
A night with
Dale Prentice
of Sous Vide Australia
executive chef of Stones of the Yarra Valley
Takes Swinburne 3rd year apprentices on a journey of sous vide cookery and molecular gastronomy
5 courses degustation menu
Join us on the 3rd of August 2010
Over the last four years Dale has cooked with Greg Malouf of Momo’s, George Calombaris of The Press Club and Helenic Republic, Philippe Mouchel of The Brasserie at Crown, Riccardo Momesso of Sarti and Frank Camorra of Movida at Stones of the Yarra Valley.
Sous Vide – French for “under vacuum”, is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F)
Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.
Book now places are limited.
3rd Level, TAFE Building
Melba Avenue
LILYDALE 3140
(03) 9215 7047 (bh).