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: cured and confit rockling served in a mizuna and kohlrabi miso broth; ‘slow’ steak made using both searing and braising techniques, served with a French-style smoked onion soubise sauce, and glazed, mash-filled chat potatoes; and for dessert, rum sweetened bananas served with coconut sponge and mascarpone. Not to be missed!