The method of sous-vide is essentially cooking food in a water bath; the vacuum-pack seal prevents water from seeping into the product, and also acts as an effective way to marinade.
Reckon you can cook? Watch this Gordon Ramsay video, and think to yourself “there is always more I can do with my food.”
Nice touch with the framed plates on the wall with celebrities signatures on them. We had Gordon Ramsay’s plate beside us to commemorate his visit. Perhaps I sat where he sat 10 years ago?!
Wandering down Wellington’s famous Cuba St, so many choices of where to eat. This little Malaysian restaurant illuminated an orangy glow, perhaps that’s what drew me in.
‘Wellington on a Plate’ kicked off with the Producer Awards ceremony dinner held at Muse On Allen. The head chef specially devised a menu for the evening consisting some ingredients of producers present at the dinner.
You know this place is legit when a group of hungry Malaysians from Christchurch have a day-trip in Wellington and insist on having lunch here.
This neat little cafe is situated in a perfect location on Taranaki St just off Courtenay Place.
Took advantage of The Tastings Room’s $20 deal for Wagyu wonder burger and a tap beer for $20 (Sat 10am to 6pm).