January Newsletter 2020

Happy New Year and welcome to the January 2020 Newsletter from the team at Home Sous Vide.

We hope you enjoyed a break, taking some time to relax and rejuvenate ready for the year ahead. You maybe even had opportunity to try out some new Sous Vide recipes!

We had a lovely break, though our minds and hearts were turned every day to the horrific experiences of so many in fire torn regions. We expect fires in Australia in Summer, but what we have seen so early in the season has sadly exceeded all expectation. Our thoughts are with those who have lost, those who have put their hands up to help, those who fear they may be next and those for whom the nightmare memories of the past have been rekindled. We are a nation in need of healing.

In this issue:

  • The Upper Room – Exciting new sous vide cooking classes taking bookings now
  • Produce Highlight – Tomatoes – The most versatile fruit!
  • In the Kitchen – Easy sous vide scrambled eggs with pancetta & tomatoes

The Upper Room

Exciting new sous vide cooking classes

Over the past few months, an exciting new space has been coming to light in the modern cooking arena. It is called The Upper Room @ Sous Vide Australia. A multipurpose space hosting specialised sous vide and molecular gastronomy classes catering to the needs of beginners through to fully trained chefs wanting to hone their skills in some tricky and truly impressive cooking techniques. There really is something for everyone!

Some up and coming classes include:

101 Sous Vide Cooking for the Home Chef

Everybody starts their Sous Vide journey somewhere, and this experience is the perfect chance to kick start your sous vide cooking. You’ll enjoy a 3 hour cooking class to learn the art of sous vide cooking and create some delicious recipes, which will include a vegetarian starter, how to cook red meat, vegetables and a fabulous dessert. Of course, there will be time to sit down and share in the creations of the class and the hospitality of The Upper Room @ Sous Vide Australia.

Spherify – The Art of Molecular Food Spheres

A not-to-be-missed hands on workshop experience. This 3 hour spherification class with Dale Prentice will teach the art of molecular spherification and create some delicious recipes, which will include the use of food spheres as canapes, vegetarian garnish, meat garnish and a fabulous dessert. Enjoy the visual beauty, the flavours and the textures created in this class along with the hospitality of The Upper Room @ Sous Vide Australia.

101 Sous Vide Cooking for the Chef

There is not a profession out there that doesn’t encourage continual improvement and training. A hands hands on workshop experience, you’ll enjoy a 3 Hour cooking class with Dale Prentice to learn the art of sous vide cooking and create some delicious recipes, which will include vegetarian, grains, preparing meat for service, vegetables and pickling. Of course what course what would a food course be without a fabulous dessert? Expand your knowledge to incorporate sous vide in more areas of the kitchen and share in this class with the hospitality of The Upper Room @ Sous Vide Australia.

Book a Class >>

Produce Highlight

Tomatoes – The most versatile fruit!

With summer comes longer, warmer days, and signals the start of salad season. Whether you’re after a quick meal after a day in the sun, or something easy to pack for a picnic, salads scream summer.

Tomatoes are considered one of the most versatile fruits (yes, tomatoes are fruits!). They can be eaten on their own, as a main ingredient or an additional element in countless delicious dishes. They also feature in nearly every garden salad, and is a staple in summer cuisine.

The tomato is the world’s most popular and most produced fruit, dwarfing even the apple and the banana. Easy to grow, simple to prepare, diverse in use and full of health benefits, it’s no wonder that the tomato is so widespread in global food culture.

Tomato plants are one of the most popular home-grown vegetables and that’s because they’re easy to grow. Store-bought tomatoes are often picked early and ripened in a box, which unfortunately means that they lose a lot of their unique flavour. The best way to keep that tasty tomato tang is to grow them yourself!

In the Kitchen

Easy sous vide scrambled eggs with pancetta & tomatoes

Sous vide produces the most beautiful fluffy, melt-in-your-mouth scrambled eggs. But have you ever tried sous vide confit tomatoes? Perfectly cooked, tomatoes hold their shape retaining every bit of flavour. The perfect accompaniment and balance to your cooked breaky.

Get Recipe >>