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

Move over microwave, home sous vide is now kitchen king.

Sunday, June 16th, 2013

Sous vide cooking has quietly snuck into our lives for most people without their knowing. Poached eggs at the local café, shredded pork belly roll from the sandwich shop, perfectly cooked lamb rump down at the pub, identical eye fillets all cooked to a perfect medium rare at a wedding, tiny little petit vegetables all cooked exactly the same garnishing you fancy dinner at a fine restaurant, all cooked sous vide. Gently, quietly cooked in water, not much warmer than a good bath after a long day at the office. Yet the food tastes so good each bite the same perfectness as the last.

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Food safety for Sous Vide cooking

Thursday, May 23rd, 2013

This great guide is written by Phil Preston the CEO of PolyScience. PolyScience continue to be the leaders in sous vide, rotary evaporation, sonicprep, anti griddle and The Smoking Gun for all of your molecular food  and cooking hardware. Sous Vide Australia bring PolyScience to Australia giving you access to the most creative, reliable and useful food tools to enhance your culinary creativity.

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$10000 Chef 2013 at Food Service Australia

Friday, May 17th, 2013
register for Food Service Australia now!

Food service Australia

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Do you run a gastro pub?

Friday, May 17th, 2013

This great article by http://allfoodbusiness.com/articles/can-a-sous-vide-help-your-restaurant/ looks at the place of sous vide cookking post the molecular revolution. Great read.

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Sous Vide Cooking Moving into Fast Casual Dining

Thursday, May 16th, 2013

I came across this great artical today day wanted to share it, Posted Feb 11 2013 3:02 AM by Elizabeth Shoop

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Does Australia need a sous vide training facility?

Thursday, May 16th, 2013

This article from Chicago business looks at the wonderful new facility at Kendel powered by PolyScience, are any Australian colleges interested in being the leader in Sous Vide training?

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How long should I sous vide it

Saturday, March 2nd, 2013

Part 2

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Cooking at low temperature – for how long?

Thursday, February 28th, 2013

Part 1

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Low temperature cooking of fish

Saturday, February 16th, 2013
Low temperature Salmon 50C shallot-tomato-caper-chive

Low temperature Salmon 50C shallot-tomato-caper-chive

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Poussin two ways, quinoa, yohgurt and braise greens

Sunday, January 13th, 2013
Poussin sous vide two ways on red quinoa wit coriander yohgurt

Poussin sous vide two ways on red quinoa wit coriander yohgurt

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