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
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
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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
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Wednesday, June 9th, 2010
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Thursday, May 27th, 2010
A month a go Michael Lambie agreed to have an Instanta SV 25 in the kitchen at Taxi Dining Room at the Transport Hotel in exchange for a photo shoot for Sous Vide Australia. Read More...
Wednesday, May 19th, 2010
SOUTHERN ROCKLOBSTER, BRUSSELS SPROUTS, PARMESAN CREAM, OLIVE OIL, LEMON AND ROSEMARY
Recipe Courtesy of Luke Stepsys and southern rock lobster Read More...
Saturday, May 1st, 2010
Smoked chicken with panzanella was todays sous vide dish. Read More...
Wednesday, April 21st, 2010
I delivered an SV25 to Fed Squares Taxi Dining Room this morning. Read More...
Monday, April 12th, 2010
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