Thanks to the easing of restrictions in VIC, our Melbourne Showroom has reopened. Please Book an Appointment for your next visit.

Sous Vide

Sous Vide was developed in France in the 1970s and is the cooking of fish, meat or vegetables in a vacuum bag at a constant low temperature in a Bain Marie. Once an expensive and messy process, we offer a very low-cost option. Our Sous Vide Bains Marie is so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.
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