Australian restaurants are renowned for being at the forefront of food trends in the ever-growing food industry. Our kitchens are ripe with innovative recipes and techniques that challenge expectations and are now recognised on a global scale.
Our successes in the food industry corresponds with our ability to adapt and evolve. Technology has infiltrated most parts of contemporary society and restaurants are realising its potential and are embracing it. One method that is receiving exposure is ‘sous-vide’ style cooking, which is the French term for ‘under vacuum’.