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.
Bookmark this page or subscribe to the RSS feed to get regular recipes and tips for cooking Sous Vide.
Follow us on Twitter here!
If you have any questions about any of my recipes or ideas, please contact me by email here
Tuesday, August 31st, 2010
Sous vide Australia placed two Instanta SV25 water baths in Iron Chef Australia’s store room today. This was the first equipment to arrive on set! I look forward to seeing Neil Perry cooking with Instanta! Read More...
Tuesday, August 10th, 2010
In this edition we introduce our new Polyscience line from America, announce our stall at Fine Food Australia 2010, give a short thank-you to Swinburne TAFE Lilydale and discuss pork. Read More...
Thursday, July 22nd, 2010
Read More...
Monday, July 19th, 2010
Read More...
Friday, July 9th, 2010
Read More...
Monday, June 28th, 2010
Another wonderful dish from Taxi Dining Room Read More...
Thursday, June 24th, 2010
The king fish texture in this dish by Michael Lambie is surreal, it tastes neither cooked nor raw, just sublime! The daikon is crisp and translucent with sweet sharp bursts from the pomegranate. Read More...
Wednesday, June 23rd, 2010
The piece below is a sound warning when looking at cheap options for sous vide. Read More...
Wednesday, June 23rd, 2010
| |
This month Michael Lambie, Executive chef of Taxi dining room at Federation Square
inspires us with a recipe and we look at the pros and cons of equipment required to sous vide. Read More...
Wednesday, June 9th, 2010
Smoked and Sous Vide Duck Confit
Read More...
|
