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

Lemon thyme chicken, spinach mousse, quinoa and pinenuts

Friday, November 30th, 2012

4                              250-300 gm Chicken breast skin on
4 sprigs                   Fresh thyme
1                              Lemons
100 gm.                   Baby spinach
50 mls                     Cream
Allspice ground

Chicken vacuum packed for sous vide
For the quinoa
1                              Spanish onion
80 gm                      Button mushrooms
20 gm                      Unsalted butter
100 gm                    Organic red quinoa
1 bunch                   Baby carrots
20 gm                      Large pine nuts

Baby carrots sous vide

For the sauce

1 kg                         Chicken bones
1.5 litres                  White chicken stock
1                              Carrot
1                              Brown onion
½                             Celery
left over leek from above


Roast the chicken bones in a perforated tray at 120C until golden and fat has rendered.

Make a miropoix of onion, carrot, celery and leek.  Place in a large pot with the brown bones, some thyme, peppercorns and a bay leaf, cover with cold chicken stock.  Bring to the boil then simmer for two hours.  Pass the stock and then reduce over a moderate heat by half, skimming regularly.

Peel the skin of the chicken breast back leaving it attached at the top.  Trim the chicken breast up square and remove the tenderloin. Carefully toss the trimmed chicken breasts with chopped thyme leaves, grated lemon zest and a touch of oil.  Set aside in the fridge covered.  Wash, blanch, refresh and squeeze out the baby spinach.  Place in a food processor and chop very finely.  Add the chicken trimmings, tenderloins, and a pinch of allspice, thyme leaves and process to a fine paste.  Add just enough cream to make a smooth stiff mousse, season to taste.

Lay a square of glad wrap on the bench; season a trimmed chicken breast and using a pallet knife paste a quarter of the mousse onto the breast under were the skin would go, pull the skin over the mousse and reform into a neat shape.  Using the glad wrap, roll into a tight bonbon and tie off the ends.  Place into vacuum a bag and vacuum seal on medium.  Cook for one and a half hours at 62C using your hypodermic probe thermometer.

Peel the red onions leaving the core intact then cut in to thin wedges.  Lay out on baking paper on flat tray and dry out in a medium oven.  Trim and quarter the button mushrooms.  Vacuum pack with butter and thyme and cook at 82.5C for thirty minutes.

Wash peel and trim the baby carrots, place in a vacuum bag with a pinch of salt and a splash of oil, then vacuum seal on high and cook at 82.5C for forty minutes.  When cooked tip contents of bag into a hot pan and sauté until glazed and slightly browned.

Bring a large pot of water to the boil add quinoa and cook for 13 minutes strain and cool spread out on a tray.

Sous vide chicken with probe thermometer

To finish cut open the bag of mushrooms, remove the thyme and discard.  Tip the contents of the bag of mushrooms into a hot pan, sauté for a minute add the onions then quinoa and deglaze with a little brown chicken stock.  Cook out until nearly dry and season.

Chicken with spinach mousse sous vide

Toast the pinenuts and chop roughly.  When the chicken breast is cooked remove all plastic and line the breasts up in a tray.  Finish in a very hot oven til skin is golden, slice to serve on the quinoa, garnish with baby carrots, pinenuts and sauce .

Sous vide equipment for low temperature cookery

Wednesday, November 28th, 2012

Thermal immersion circulators, digital water baths and cook chill tanks are the only reliable way to transfer exact temperatures to sealed food packages in an even consistent manner.  Although combination steam ovens are often considered for sous vide for their castored trolley loading systems there can be large variations in heat transfer.  Sheard and Rodger (1995) found that none of the convection steam ovens they tested heated sous vide pouches uniformly when fully loaded. Indeed, it took the slowest heating (standardized) pouch 70%–200% longer than the fastest heating pouch to go from 68°F to 167°F (20°C to 75°C) when set to an operating temperature of 176°F (80°C). They believe this variation is a result of the relatively poor distribution of steam at temperatures below 212°F (100°C) and the ovens dependence on condensing steam as the heat transfer medium.

low temperature cooking powered by Polyscience

Low temperature cooking

Combi oven

Standard ten tray Combi ovens

The thermal conductivity of water is 23 times greater than that of air which makes it far more stable for achieving accurate temperature transfer.  Immersion circulators also use PID technology to achieve accuracy without over shot of temperature in reheat.

Vacuum packaging of the item to be cooked is the crux of sous vide.  Not only is the item sealed in a completely non-stick environment, oxidisation is removed from the equation.  The vacuum seal also enhances the ability of the cooking medium to have 100% direct contact with the food to be cooked.  Flavour potential of all additives is enhanced by vacuum extraction which means less marinade and lower or no oil, fat or sodium additions.

Henkelman Boxer 52 Vacuum packaging

Henkelman Boxer 52 Vacuum packaging

In larger scale productions separate chill tanks may be used for better work flow.

Slow cooked duck egg with creamed spinach and dukkah

Monday, September 17th, 2012

Slow cooked duck egg with creamed spinach and dukkah

Sous Vide at home

Serves 4

4                              Duck eggs
160 gm                  Baby spinach
1                               Shallot
40 mls                    Cream

For the Dukkah

8 tablespoons         Sesame seeds
4 tablespoons         Coriander seed
3 tablespoons         Cumin seed
50 gm.                     Hazelnuts toasted and peeled
1 teaspoon              Salt
½ teaspoon             White pepper ground


Place the duck eggs carefully into a 61?C water bath for two hours.

For the dukkah roast each ingredient separately until coloured and fragrant.  Grind or pound the seeds to a course powder then place nuts, seeds and spices to a food processor and pulse to achieve a course mix.  Add salt and pepper to taste.

Duck egg with dukkah

Thoroughly wash, blanch, refresh, squeeze and chop the baby spinach.  Finely dice the shallots and sweat in a little oil until soft.  Add a pinch of ground allspice and cook one minute.  Add the cream mixed with a pinch of corn flour and heat to a simmer.  Add the spinach and stir gently until even and heated through.  Adjust the seasoning and serve immediately.

Place a spoon of the creamed spinach in the centre of the plate, make an indent in the spinach with the back of the spoon.  Crack the egg onto the spinach and top with the dukkah.

Home sous vide is here

Wednesday, August 22nd, 2012

Affordable home sous vide

At last, an affordable sous vide option for the home chef has been created
by the leaders in culinary technology.  Polyscience are the chefs choice
when it comes to accuracy and ease of use in the commercial kitchen.
The new Sous Vide Professional – CREATIVE carries the same ease of use,
scientific accuracy and simple slim line design principles as the commercial
models, without the commercial price.

Sous Vide Professional for home
Home sous vide

Sous Vide Professional – CREATIVE
on sale late September.

Fine Food Australia 2012

This year we have some of our most exciting product launches to date.
We will be at stand HA26, Fine Food Australia 2012, 10-13 September
at the Melbourne exhibition centre. If you sell food equipment retail or
commercial you need to catch up with us this year and stay ahead of
your customer needs.

We will also for the first time have a vacuum packing specialist on the
stand for all four days.

All of our equipment will be plugged in and working. Please email me
to arrange specialist training sessions on Polyscience, Instanta and
Henkelman products.

Sous Vide Dinner Swinburne Tafe Lilydale

Please join us for a four course dinner at Mitchell’s View training restaurant
on Tuesday evening 28 August.

3rd Level, TAFE Building
Melba Avenue
Bookings essential (03) 9215 7047  9am-5pm

These dinners provide third year apprentices with wonderful opportunities
to receive specialised training by industry professionals.  Please support
these excellent training initiatives.

Cooking corn beef Sous Vide

Transform corned silverside from a simple classic.  Long slow cooking
guarantees that tenderness and depth of flavour.  All of the preparation
is done twenty-four hours before serving.  The ideal dish to plan for that
hectic day when you know you will arrive home too late to start
cooking, longing for a good home cooked meal.

The day before.

Wash peel and slice some carrots and place in a vacuum bag with a pinch
of salt, sugar and a splash of olive oil, seal on high.  Peel wash and halve
some pickling onions.  Place in a vacuum bag with a pinch of salt, a bay
leaf and olive oil seal on high.  Scrub a few kipfler potatoes, and vacuum
seal in a cooking pouch with a good knob of butter, a pinch of salt and
a sprig of fresh thyme.  Cook the three bags of vegetables in your sous
vide for 1 hour at 85?C then cool in ice water and store in the fridge.

Remove the corned silverside from its packaging and wash it thoroughly
under cold running water.  Place it in a fresh vacuum bag with a bay leaf,
a clove, a few black and white peppercorns and a pinch of mustard seeds
wrapped in a piece of baking paper.  Seal the bag on medium high and cook
in a water bath at 62.5?C for 24 hours.  Return the bags of vegetables to the
sous vide with the corned silverside for thirty minutes before serving to reheat.

Serve with a parsley béchamel sauce.

Sous Vide News

For further information contact Dale on 0428 623 295 or

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Kitchen sink optional for home cooks with the lot

Wednesday, August 1st, 2012


  • Natalie Craig
Andrew Scott and wife Selena with kitchen gadgets.

OUR kitchens are becoming more like laboratories as home cooks spend thousands on high-tech appliances.

Shows such as MasterChef and the science-based Heston’s Feasts have driven sales of commercial devices such as vacuum-packers, sous vide water baths and ”smoking guns”.




”TV cooking shows have really helped demystify these devices,” says Dale Prentice, an importer of commercial kitchen appliances. He started selling to home cooks 18 months ago and says they now account for about a third of his business. Sous vide baths, in which vacuum-packed food is slow-cooked in precisely heated water, are his most popular item and cost about $1000.

”We’ve been putting a commercial sous vide unit into homes at the rate of about one a week,” he says. ”It has come as a bit of surprise – how much money the public have to spend on kitchen toys.”

Retailers, meanwhile have reported a surge in sales of high-end appliances as sales of other consumer goods fall.

”It’s really one of our strongest categories, and what’s driving that is fashion and innovation,” says Myer merchandise chief Adam Stapleton.

Top-sellers at Myer include super-charged blenders costing $900 and ice-cream makers for about $500.

Andrew Scott and his wife, Selena, estimate they have spent about $10,000 in the past five years on kitchen appliances, including a vacuum-packer, sous vide bath, blowtorch, high-speed Vitamix blender, pressure-cooker, chocolate tempering device, ice-cream maker and a smoking gun (a hand-held device that produces cool smoke but does not heat or cook the food).

”We have way too many appliances,” says Mr Scott, 36, a small-business owner who cooks most nights. He is currently reading Modernist Cuisine, a seven-volume tract selling for about $500, which details the science of cooking – including how sous vide cooking at low temperatures can protect cell walls in meat from bursting and becoming tough.

He is a fan of British TV chef Heston Blumenthal, who has helped popularise molecular gastronomy, but says he has never seen an episode of MasterChef.

But George Dardamanis at Chef’s Hat in South Melbourne says there is still a ”MasterChef factor”. The store has sold 50 smoking guns this year, including five on Tuesday – the day after MasterChef featured the device in a challenge.

”It’s not as strong as when it first started, but we still get a spike in inquiries whenever they feature something new,” he says.

Commercial-grade ”combi ovens”, which use a combination of heat and steam and cost between $9000 and $25,000, have been selling at Chef’s Hat at the rate of about one a month to home cooks.

The store also sells thermal mixers, including the HotmixPRO ($2200) and the Thermochef ($900), which can weigh, chop, mix, mill, knead, cook and steam food in one unit.

But it is rival brand Thermomix, which costs $1939, that has cornered the market on hot-mixers. Australian sales of the German-designed device almost doubled last year to 27,000 – despite the fact that you can only buy one by attending a Tupperware-style demonstration party.

Grace Mazur, sole Australian distributor of Thermomix, started her business in 2001 with two staff and now has 1500 sales consultants, who last year conducted more than 30,000 home demonstrations, earning between $200 and $400 commission per sale. Ms Mazur’s turnover in 2011 was about $50 million.

”A lot of people were quite sarcastic towards us when we started … They used to say things like, ‘Oh, what? Will it wash my dishes; will it go and do my shopping?”’

Not quite, but fans of the device say it has helped them save money, cook healthier meals and experiment with new techniques. ”I would say I save about $40 a week,” says Annie Turnbull, 54. ”I’m vegan and I now make everything from scratch, like dips, bread and rice milk.”

Thermomix has featured prominently on MasterChef, and is used widely in restaurant kitchens. Jacques Reymond, who like many top chefs has one, says while the device is a good way for home chefs to carry out mundane tasks, professional cookery still requires manual skills. ”It’s very good for home but we only use it for things like purees and emulsions; we never use it to cook an entire dish.”


Read more:

Smokin’ Master Chef with Christine Manfield

Monday, June 25th, 2012

Master Chef tonight pushes three contestant’s to there limits recreating a wonderful Christine Manfield recipe.

The Smoking Gun at the ready the Amina, Sam and Andrew take a beautiful whole ocean trout, fillet it, then cold smoke it ever so gently.

The dish is incredibly challenging.  As first time users of The Smoking Gun these three home cooks show just how easy it is to add delicate smoke to enhance basic ingredients.  The ocean trout is positioned in a baking tray, covered with cling film, then the hose of The Smoking Gun is slipped under the wrap and the tray is effortlessly filled with Hickory smoke from the Classic wood kit.

Watch how it plays out  here

Smoking Gun

Smoking Gun


The Smoking Gun by PolyScience

The Smoking Gun by PolyScience

Distributor can be found here

Our Sous Vide Australia wood chips for the smoking gun come in 9 varieties.

Sous vide wood chips for 'The Smoking Gun'

Sous vide wood chips for ‘The Smoking Gun’

Apple wood

Cherry wood






European beech

Australian hard wood

Happy Smoking !!




Sous Vide Australia at FSA

Saturday, May 5th, 2012


Foodservice Australia 2012

Foodservice Australia 2012

Sunday 27 May – Tuesday 29 May 2012
Royal Hall of Industries
Moore Park, Sydney

 Free Registration Here


For further information please contact:
Specialised Events
PO Box 209
South Yarra VIC 3141
P 03 9999 5465
F 03 9999 5461

Sous Vide Australia bring you the worlds greatest chef tools by Polyscience

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.

Polyscience work in-conjunction with chefs that are not only leading the way in new tastes and food styles, but also in efficiency and bottom line results in this competitive industry. Stay profitable with the leaders in modern kitchen management with Sous Vide Australia.

Talking Sous Vide at Fine Food Queenland

Wednesday, March 7th, 2012


Dale Prentice the director of Sous Vide Australia will be giving a one hour presentation on low temperature Cookery at Fine Food Queensland.

This is a rare opportunity to look at this new emerging trend, the method, the equipment and will include time for discussion.

Dale will also be on stand F41 VacPac Engineering for the three days of the show.

When: 9-10 am Monday 12th of March 2012

Where: Brisbane Convention & Exhibition Centre
             Cnr Merivale and Glenelg Streets
South Bank, Brisbane, Queensland, Australia
Room M9 on the mezzanine level


 This talk will be from 9 – 10 am, will you be there?


Sous Vide Professional by Polyscience

Chef Series - Sous Vide Professional by Polyscience

Chicken with pistachio sous vide, poached cherries, fig and rocket salad

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.

Sous vide recipes


To prepare the poached cherries.

Wash and pit 500 gms of large cherries then place in a dehydrator for 6 hours at 54°C.

Place 500 gms of well washed cherries in a pot with a cinnamon stick, scraped vanilla pod, cardamon pod and clove.  Heat over a very low heat till reduced to a soft pulp.  Rub the cooked cherry through a sieve to achieve a smooth puree, add the cinnamon and vanilla pod to the puree then discard remaining pits and spices.  Add 2 tablespoons of sugar and 1 of balsamic vinegar, bring to a gentle simmer then add the dehydrated cherries.  Simmer for ten minutes then transfer to sterile jars.

For the chicken breast

Remove the tender loin from 2 large chicken breast and blend them to a rough paste.  Add 1 tablespoon of thick cream, a pinch of allspice, salt and pepper and blend to a smooth paste.

Pipe the mousse onto a square of clingfilm and then roll to form a neat cylinder, tie off the ends then vacuum pack on low and cook at 60°C using your Sous Vide Professional for 30 minutes.  Remove all wrapping from the cooked mousse cut into 2 pieces the length of your chicken breasts.  Roll the cylinders in roughly chopped, blanched pistachio’s to coat.

Using a sharp knife carefully butterfly the breasts from the thickest part towards the thinnest part to create a even thickness.  Season well and place each breast on a square of clingfilm.  Place the cylinder on the breast and roll into a firm cylinder using the clingfilm and tie off the ends.  Vacuum seal the rolls with a little chicken stock and a few sprigs of thyme, cook at 63.5°C  for one hour.

The chicken can then be served immediately, sliced to show your work of coarse.  Serve with a salad of dried figs, rocket leaves and pistachio halves lightly dressed with a balsamic dressing and a few cherries.

The cooked chicken rolls can also be chilled in an ice bath and served cold, reheated in the sous vide bath and served hot or cut into thick slices and pan fried to reheat.