The Sous Vide Series
ABOUT our CLASS
We’ll make
Sous vide egg appetiser with shitake and enoki mushrooms, chiffonade broccolini and dashi stock
Chopped King prawns with citrus, yuzu mayo and fried sago cracker
Kiwami wagyu rib cap reverse seared with white miso and rosemary marinade
Fermented grilled cabbage, potato puree, cabbage ash, black sesame jus gras
You’ll learn
The sous vide method of cookery
The temperatures required to set certain proteins and cook vegetables
The compression method to infuse flavours into your favourite produce
The chef’s secret behind adding different seasonings and essences to enhance the dining experience
How to preserve your food to allow it to last longer
How to make mealtime quick and easy
What’s included
Complimentary beer, wine and soft drink service throughout class duration
3 courses created by you to enjoy on the day seated in our private dining room
Sweet treat to finish
All ingredients
Recipe booklet
‘Tricks of the trade’ information
A hands-on experience