Monkfish confit with white soy beurre blanc

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Monkfish preparation: 1. Preheat the combi-steam oven to 60°C using the Low-temperature cooking function. 2. Fill a medium sized rectangular roasting dish with the

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Wagyu beef and desert lime kosho, spring onion oil and horseradish

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Beef preparation: 1. Preheat your Gaggenau combi-steam oven on Sous-vide cooking setting at 55°C. 2. Trim the wagyu beef and cut two rectangles of

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

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Roasted gem squash preparation: 1. Preheat your combi-steam oven on the Full Surface Grill, Level 2 + humidity at 165°C. 2. Create a lid

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Open butternut ravioli and Australian Marron

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Marron preparation: 1. Bring a large pot of salted water to the boil. 2. Skewer each marron with a 12cm bamboo skewer to keep

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Sichuan dry-fried green beans

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Preparation: 1. Heat the oil for deep frying in a wok to 170°C degrees or until a cube of bread turns golden brown in

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Cantonese style steamed fish

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Preparation: 1. Pat the cleaned fish dry with paper towel and make two diagonal slashes on each side. Rub salt all over the fish,

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Steamed oysters with black bean sauce

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Preparation: 1. Preheat the combi-steam oven to Hot Air 100°C degrees + 100% humidity. 2. To make the black bean sauce, soak the fermented

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Dan tat (egg tarts)

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Preparation: 1. To make the pastry, combine the flour, sugar and butter on a work surface and lightly rub with your fingers to partly

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Hakka salt-baked chicken

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Preparation: 1. Put the spring onion in the cavity of the chicken. Mix the ginger juice, soy sauce, Shaoxing rice wine, sand ginger, five

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