South Melbourne Market

Cooking sous vide is easier than its fancy name might suggest. Join Sam to discover how to achieve the best results in your home kitchen with a menu featuring: champignon veloute, a unique button mushroom soup served with a stinging nettle and green leek cream; sous vide chicken and tarragon, seared and served with chicken jus, sous vide confit fennel, Dutch carrots, and salad onion; and for dessert, orange sweetened rhubarb with pecan nuts and Japanese amazake, a mellow sweet fermented rice. Not to be missed!