Sous-vide rare beef steak with béarnaise sauce

Lamb Shoulder with Red Wine and Rosemary

Sous-vide Rare Fillet Steak with Herb Garlic Butter

Sweet and Sour Slow Cooked Pork Ribs

Sous-vide Teriyaki Salmon

Sous-vide Poached Eggs

Caramelised Onions (400-500 g)

Caramelised Onions (200 g)

Salmon with Aromatics at 50°C

Sous-vide Chicken Ballotine with Red Pepper Sauce

Slow-Cooked Pork Belly with Noodles and Chilli Sesame Sauce

Mussels in Cream and White Wine Sauce