Sous Vide Roast Meats

“What is “Sous Vide”??”........is perhaps the most commonly asked question.
 “Sous Vide” is the French food preparation technique whereby ingredients are vacuum cooked at low temperature (between 60°C and 100°C) for a long period of time.

The ever increasing sophistication of the Australian palate points to the desire for “freshly” cooked, safe, healthy, quality foods.  In this, sous vide cooking has several key advantages over traditional methods. Sous Vide improves the quality of food by preventing dehydration and increasing tenderness.  This is because, rather than evaporating into the air, with sous vide meats, the juices, flavour and goodness of meat remain trapped with the meat.  There is the added appeal of no artificial meat tenderisers and flavour boosters that are normally used to compensate for toughening of meat due to dehydration and loss of flavour to high temperature cooking.  A true “smart meat”! 

We at Sizzling Roaster Catering have pushed the boundaries of sous vide cooking a little further by completing the final process of caramelising the meat (Maillard process) in a specially designed oven “The Sizzling Roaster” to produce the perfect roast.  The jus (juice of meat) is used in preparing the accompanying rich meat gravy to complete the process.

Thus, in the tradition of fine foods, we feel proud and privileged to be able to now offer this delicately prepared roast to you and your guest.
Make your next function a “Sizzling Roaster Sous Vide Roast Party” and taste the difference!

To place your order please email Sydney Functions Catering or

Phone us on:  1300 7 3456 1

© Sydney Functions Catering, Australia Ph: 02 9489 0400 Email: enquiries@sydneyfunctionscatering.com.au

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