Who are we?
Sous Vide Australia was formed to provide the hospitality industry, within Australia and New Zealand, with local access to highest quality and specifically designed sous vide cookery equipment and supplies.
In addition to product sales, Sous Vide Australia also provides training and assistance to seamlessly incorporate this type of cookery into your current business or new business design.
Dale Prentice is the director of Sous Vide Australia and the former Executive Chef of Stones of the Yarra Valley, a large events venue in Melbourne’s picturesque Yarra Valley.
From 2008-2012 Dale cooked with Greg Malouf of Momo’s, George Calombaris of The Press Club and Helenic Republic, Philippe Mouchel of The Brasserie at Crown, Riccardo Momesso of Sarti and Frank Camorra of Movida in his kitchen whilst at Stones of the Yarra Valley.
Organic, local, free range and sustainable produce define Dale’s passionate style of cookery.
At home with sous vide is Dale’s first cookbook and the first dedicated sous vide cookbook writen and published in Australia. Dale takes what has traditionally been the realm of fine dining chefs and presents it in a clear simple format that is easily achievable by the home cook with full color images of every recipe. This book is ground breaking in bridging the secrets of some of the worlds best chefs to a format achievable at home. A must have addition to you cookbook collection.
This is possibly the first book to bridge the gap between a simple presentation of sous vide cooking (eg. Douglas Baldwin and Jason Lodgson’s books) and the restaurant books that can verge into the complex. He does it well and the involvement of a range of chefs allows you to see their different approaches to using this cooking medium.