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 the director of Sous Vide Australia is also the Executive Chef of Stones of the Yarra Valley, a large events venue in Melbourne’s picturesque Yarra Valley.
Over the last four years Dale has 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 at Stones of the Yarra Valley.
Organic, local, free range and sustainable produce define Dale’s passionate style of cookery.