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
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. Read More...
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. Read More...
Friday, May 17th, 2013
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. Read More...
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 Read More...
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? Read More...
Saturday, March 2nd, 2013
Part 2 Read More...
Thursday, February 28th, 2013
Part 1 Read More...
Saturday, February 16th, 2013
Low temperature Salmon 50C shallot-tomato-caper-chive Read More...
Sunday, January 13th, 2013
Poussin sous vide two ways on red quinoa wit coriander yohgurt Read More...
