Steak Frites with Bone Marrow Au Poivre
This isn’t just steak and fries, it’s a lesson in how a simple dish becomes unforgettable with the right cut, a killer sauce, and just enough drama. Featuring sous vide Wagyu, twice-cooked frites, and a bone marrow au poivre sauce that steals the spotlight, this is the perfect dish to cook when you want to impress without stress.
200 hour smokerless Brisket
Love smoked brisket but don’t have a smoker? This 200-hour sous vide brisket recipe delivers unbelievably tender, flavourful meat with a perfect bark—without needing a smoker. Learn the best techniques, equipment, and ingredients to master this unique method.
King of cuts - Cote de Boeuf
Cote de Boeuf, Ribeye or Cowboy steaks come from the rib primal, the top end of the rib section shown below. Prized for high marbling, rich flavour and tenderness, these steaks are a particular favourite in my household.