Gem squash, triple cream, rhubarb jam, seeded mustard, bitter salad

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Preparation:   Roasted gem squash: Preheat your combi-steam oven on the Full Surface Grill, Level 2 + humidity at 165°C. Create a lid by

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Open butternut ravioli and Australian Marron

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Preparation:   Marron: Bring a large pot of salted water to the boil. Skewer each marron with a 12cm bamboo skewer to keep the

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Cantonese style steamed fish

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Preparation: Pat the cleaned fish dry with paper towel and make two diagonal slashes on each side. Rub salt all over the fish, including

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Steamed oysters with black bean sauce

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Preparation: Preheat the combi-steam oven to Hot Air 100°C degrees + 100% humidity. To make the black bean sauce, soak the fermented black beans

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Dan tat (egg tarts)

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Preparation: To make the pastry, combine the flour, sugar and butter on a work surface and lightly rub with your fingers to partly combine.

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Hakka salt-baked chicken

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Preparation: Put the spring onion in the cavity of the chicken. Mix the ginger juice, soy sauce, Shaoxing rice wine, sand ginger, five spice

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Crusty white bread

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Preparation: Combine the bread mix and dried yeast in the bowl of a kitchen machine. Connect the dough hook attachment. Add tepid water and

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Sous-vide beef with sauté of forest mushrooms

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Preparation: Rub the beef tenderloin with olive oil, season with pepper and 2 cloves of garlic. Place the beef in a large vacuum bag

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Thai salmon salad

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Preparation: Vacuum seal the fish with marinade on level 1 vacuum and level 2 heat sealing and press start to begin the vacuuming process.

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