Name: Sous Vide for the Home Cook
Start: 2018-02-10T12:00:00+11:00
End: 2018-02-10T14:00:00+11:00
Location: The Neff Market Kitchen

Cooking Class

Sous Vide for the Home Cook

Amazing results in your home kitchen

Cooking sous vide is easier than its fancy name might suggest. Join Sam’s class to discover how to achieve the best results in your home kitchen starting with how to prepare: beef tataki with compressed vegetable pickles followed; 24 hour braised pork belly in caramelised soy sauce and sesame; and, delicious new season peaches with verbena rice pudding and compressed berries. 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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Sat 10 February 2018
12:00 pm to 2:00 pm

SOLD OUT

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The Neff Market Kitchen

Stall 90, Cecil Street, South Melbourne, 3205

9209 6295

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