recipes and blog
The sous vide blog is all about slow cooking food under vacuum to create sublime tastes and textures. Sous vide Australia bringings chefs that are cooking sous vide together for forum and discusion.
I also import some of the best sous vide equipment in the world in to Australia and stock all of the accessories. Check out the web site for all that stuff Sous Vide Australia.
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If you have any questions about any of my recipes or ideas, please contact me by email here
Saturday, May 5th, 2012
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Thursday, March 22nd, 2012
Are you getting the most out of your kitchen and your staff? Sous Vide Australia brings you the latest equipment from every corner of the world to keep you and your kitchen producing the best results that you can. Read More...
Wednesday, March 7th, 2012
Dale:Prentice linkedin.com Read More...
Thursday, January 12th, 2012
This sous vide chicken recipe is the perfect semi formal summer lunch. It can be served hot or cold and through the magic of sous vide all the work can be done the day before. Read More...
Thursday, October 20th, 2011
Beef bourguignonne is a French classic. Cooked sous vide this dish can be prepared a head of time and finished at the last minute with the flexibility to modify the dish to fit dietary requirements. Read More...
Saturday, October 1st, 2011
Clean the beef cheeks of all external fat and sinew. Seal the cheeks in a hot pan season as you go. Then chill the cheeks to 3C. Vacuum pack with a dessert spoon of finished veal jus and cook in a water bath at 68C for eight hours. When cooked remove from the bag and seal in a hot pan and correct seasoning, keep warm. Read More...
Friday, September 30th, 2011
Pickled and apple wood smoked lambs tongue, hazelnuts and dehydrated Spanish onion with salsa verde and a salad of pickled raddish and scallion. Read More...
Monday, June 6th, 2011
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Thursday, May 12th, 2011
Sous vide is all about accurate temperature cooking. Read More...
Monday, March 28th, 2011
Do you poach a lot of eggs?
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