Sous-vide Steak

Sous-vide rare beef steak with béarnaise sauce

Browned eschalots (250-350 g)

Browned onions (200 g)

Sautéed onions (200 g) with garlic, ginger or chilli

Sautéed leeks (200 g)

Sautéed Shallots (250 g)

Caramelised Onions (200 g)

Salmon with Aromatics at 50°C

Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide kangaroo with rosemary (TM6)

Sous-Vide Salmon