April Newsletter 2019
April 26, 2019
Sous Vide News
Welcome to our monthly newsletter.
After a long Indian summer, most parts of Australia are still enjoying some wonderful sunny autumn days. Regardless of the conditions in your vegie patch, there is still loads to do this month. By putting in peas and broad beans now, you are giving them the winter to extend their roots deep. This means that when the weather does start getting warmer and the frosts disappear you are ahead of the game. Radish, Swedes, turnips, spring onions and spinach will also crop well if planted now. Also set aside a bit of space and pop in an artichoke! These are amazing additions to the patch, look amazing and taste pretty good too, especially when you sous vide them.
This month we have also put a lot of work into compiling the best recipes, industry news, tips and tricks, and product reviews which we hope will inspire you for continued success with sous vide cooking.
In this issue:
- 2019 Catalogue Out Now – Get the latest sous vide products and accessories
- FoodService Australia – The industry event of 2019
- Introducing the Anti Griddle – Flash freeze your way to new terrain ❄️
- Sous Vide Tips – Enhance the flavour of your veggies
- Chefs are Raving About the Control Freak – Now only $1,899.95 while stocks last
Thanks and enjoy the read this month!
Dale and Libby Prentice
2019 Catalogue Out Now
Get the latest sous vide products and accessories
Get your FREE copy of the new Sous Vide Australia Commercial Catalogue. Inside you will find over 70 pages of our latest products featuring immersion circulators, vacuum packaging machines, molecular cooking tools, food smoking appliances, plus so much more.
Download your free copy right now!
The Industry Event of 2019
We’re getting excited about the upcoming industry event – Foodservice Australia, which will be held from 23 – 25 June at the Melbourne Convention & Exhibition Centre. Sous Vide Australia will be showcasing their latest range of products and accessories and also we’re very excited to watch the best chefs competing in the illustrious and demanding competition on the show floor – Battle of the Pacific.
The Battle of the Pacific will see 8 teams compete over 2 days to cook off against the clock to prepare a 2 course meal for 44 covers in total, served in just 45 minutes. There will be teams representing Victoria, Queensland, NSW, Western Australia, South Australia, New Zealand and the Pacific Islands.
This is going to be such an exciting event and I’ll expect to see an interesting blend of techniques, menu descriptions and elements on the plate, which is always present when international teams cross our shores.
If you work in the food or hospitality industry then you should be planning a visit to Foodservice 2019 and watch the competition for FREE, and come and say “Hi” to us while you’re there too.
Introducing the Anti Griddle
Flash Freeze Your Way to New Terrain ❄️
Brought to you by Breville and PolyScience, The Anti-Griddle is like a traditional cooktop, but with an amazing twist: the device quickly freezes sauces and purees instead of heating them!
Now you develop solid or semi-frozen creations with crunchy surfaces and cool, creamy centres. The tantalising dual-textures create a surprising and unique experience in restaurants.
On buffets and at catering events, the Anti-Griddle always attracts diners when preparing a frozen appetiser or dessert right in front of their eyes.
Here are some more examples of dishes created using the Anti-Griddle:
- Crème brûlée lollipops
- Frozen English pea lollipops
- Bay scallops with Concord grape
- Frozen basil peppermint olive oil
- Carbonated sorbet
- Mango and sesame oil lozenge
- Layers of frozen espresso, apricot, and cream semi-freddo
- Organic yogurt and strawberry canapés
- Semi-frozen vinaigrettes
- Whipped cauliflower with orange glace and ginger salt
Let your culinary imagination run wild! For more info and to find your nearest stockist visit our website.
Sous Vide Tips
Enhance the flavour of your veggies
Vegetables take a tremendous amount of resources to prepare including both utilities and labour. By cooking vegetables sous vide, many can be cooked at the same time, in the same bath, reducing both of these costs. If your concern is browning, you can still achieve that during pick-up. Another consideration for cooking vegetables sous vide is that they retain their colour, flavour, and aroma. We’d be interested to know what the colour of your blanch pot is when you’re done?
Chefs are Raving About the Control Freak
Now only $1,899.95 while stocks last
“The Control Freak is one of the most aptly named devices we have used. While other induction burners can be powerful, this one combines power (fast heat delivery) with precision (set to a specific temperature), which is something we haven’t experienced with other induction burners.”
There’s no doubting you will absolutely love what this compact cooking system can do. The Control Freak by Breville | PolyScience can accurately measure, set and hold 220 cooking temperatures from 30°- 250°C – and it fits into just one square foot of counter space.
At the moment we have a special price just for you at $1,899.95. Normally $2,250. But it’s only available while stocks last. To find out more and to locate your nearest stockist please visit our website.
Find Out More >>