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Sous Vide for the Home Cook

Achieve great results at home

If you would like to learn to cook sous vide successfully, this class is for you! Join Sam to discover new flavours and preserving techniques to achieve the best results in your own kitchen. Recipes include: sous vide smoked salmon with an olive oil-poached autumn vegetable confit; sous vide cooked pork shoulder served grilled with sous vide vacuum packed apples and beets, and braised lacto-fermented sauerkraut topped with fresh horseradish; and for a delightfully easy dessert, compressed honey flavoured persimmons with sous vide vanilla crème anglaise and homemade biscuits. Not to be missed!

Cooking Classes

Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress.  Click here for more information the class format.

2 hours
Basic – intermediate
Includes lunch/dinner & recipe pack
120.00 pp
Disclaimer:

Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.

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Subscribe to Market enews?.

Yes, please keep me up to date with Market news and events!

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Sat 6 April 2019
12:00 pm to 2:00 pm
$120pp 1 place left

Alternative Dates

About the Chef

Sam Bate

Chef, Poacher & Hound

Sam finished his Chef apprenticeship at The Botanic Gardens restaurant in Adelaide. Moving to Melbourne he worked under Philippe Mouchel at Langton’s along with other chefs including Scott Pickett, Joe Vargetto, Stewart Bell and Sascha Randle. At 23 he became Head Chef of Winter Haven for a ski season in Falls Creek, where he won a Best Restaurant award across the three main Victorian mountains. In 2002 he spent 2 years living locally and gaining experience in Bavaria, Germany before returning in 2004 to work casually with Philippe at his Brasserie in Crown. It was here, Philippe introduced him to Sous Vide cuisine which Sam then developed into a meal delivery service called Customcuisine.
In 2009 he joined Salvatore Malatesta to open Tsubu, a Japanese inspired Izakaya in Melbourne Uni’s 1888 building. Following its sale, Sam again worked as Philippe’s sous Chef at the short lived De ja vue. In 2015, with an old house mate, work began on a contemporary café called Poacher & Hound which opened in 2016. More

The Neff Market Kitchen
Cooking Classes

Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress.  Click here for more information the class format.

2 hours
Basic – intermediate
Includes lunch/dinner & recipe pack
120.00 pp
Disclaimer:

Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.

Got a question?
Subscribe to Market enews?.

Yes, please keep me up to date with Market news and events!

Please enter =+w=l4

City of Port Phillip

SOUTH MELBOURNE MARKET IS PROUDLY OWNED AND OPERATED BY CITY OF PORT PHILLIP

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