Traditional French vanilla canelé

Sous vide pears with cinnamon sauce (TM5)

Sous-vide rare beef steak with béarnaise sauce

Sous-vide asparagus with poached eggs

Steamed banana puddings with honey ginger crème anglaise

Smoked salmon and preserved lemon choux buns

Sous vide kangaroo with rosemary (TM6)

Gail Kordic's Caramel oranges with sabayon (TM6)

Sous-vide strawberries with white chocolate mousse

Sous vide rare beef steak with béarnaise sauce (TM5)

Sous vide chicken ballotine with red capsicum sauce (TM6)

Fruit coulis