April Newsletter 2018

April 27, 2018

Sous Vide News

Welcome to our April newsletter and my favourite season of the year – Autumn! I love the change of season and the cooler nights it brings, plus it’s the time where comfort food and warm meals start to take more of a centre stage.

Autumn is also quince season, and now is the best time to get out there and start making the most of this amazing fruit. I believe the magical flavour is really enhanced with some heat, where the texture and flavours can be really developed over hours of slow cooking.

Here’s a great tip – when cooking quince sous vide, it can safely cook for hours unsupervised, which gives you plenty of time to curl up in front of the fire and read a good book.

To other news, I am very excited to announce that demolition has commenced on the second floor at our Sous Vide Australia offices to make way for our exciting new demonstration space, and research and development kitchen. I’ll keep you posted with further development updates. And a few good pictures too!

That’s all from us this month!

Dale & Libby Prentice

Product of the Month

Polyscience Chef Series

Did you know that the Chef Series by Polyscience is the most used circulator worldwide? And there is very good reason for this! Chefs at all levels believe it adds a whole new level of control of their kitchens because they’re simple, reliable and super accurate.

Breakfast cafes use the Chef series for slow cooked eggs. Famous restaurants like Movida use them to hold chocolate sauce for service and to slow braise overnight, and Tetsuya’s use them every day for service.

When you do a comparison to cheaper models such as the Apuro sous vide, you’ll find that the quality of manufacture of the Apuro sous vide is simply not there. Another important aspect is that the unit takes up too much of the tank, not leaving room to cook, and it has a smaller heating capacity, which isn’t listed anywhere in the manual. Another key factor to consider when purchasing a sous vide appliance is the level of service repairs and support provided. Needless to say that Sous Vide Australia has you fully covered with every Chef Series by Polyscience purchase.

Do you want to achieve perfect, repeatable results every time? Click here to find out more…

Pickled Quince Recipe

By Dale Prentice

Quince adds a beautiful and delicate perfume to the kitchen larder in late Autumn. This simple recipe produces a white poached quince flesh with sweet and sour flavours. You can serve it with rich pork dishes or confit duck as a foil to their fattiness. There’s only 30 mins of prep time and 7 hours of slow, delicious cooking time. Click here to see the full recipe.

Making it easy for you

We provide full warranties and expert repairs

The good news is that all of Sous Vide Australia’s products are covered by a minimum 12 month full labour and parts warranty. Henkelman, Clifton and the Control Freak carry 24 months full labour and parts warranty.

Heaven forbid your appliance ever fails! But at the end of the day, all we want is for you to be happy with your appliance fully repaired and functioning as soon as possible. That’s why we make it the process easy for you, servicing all makes and models and no job is ever too big or too small.

All you have to do is call us on (03) 8560 6360 to get your free phone consultation and we’ll guide you in the right direction. Then one of our friendly, expert technicians will come out to your business and try to fix your appliance on the spot where possible. If we need to take your appliance off-site, then we can turn this around within 48 hours, and also provide loan units by arrangement (Melbourne only).

We all like a feel good story, and on this occasion we were able to assist Ginger boy and Ezard with extra units for their popup at the Australian Open when one of their older sous vide’s failed within 12 hours. Luckily we were just a phone call away to save the day and keep the ball in play!

To get in touch with us directly please click here.

New sous vide user?

What is your burning question?

If you’re new to sous vide or even new to Sous Vide Australia, or perhaps you’ve been a loyal customer for years – I’d like to hear all of your burning questions!

Lots of people in our extensive community (along with myself) can help with them. No question is too silly to ask. Feel comfortable and ask away by simply emailing [email protected] with the subject “My burning question is…” and we’ll answer your question in our upcoming newsletters.

Dale Prentice