Extra Virgin Chef

Picture-perfect of a sous-vide egg - 45 minutes at precisely 64.5 degrees Celsius. In this state, the egg white denatures and unfol...

Home plating - much room for improvement! But I daresay my sous-vide pork tasted better than the one I ate at the event. And here...

I told you about the DBS Indulge MasterChef Class I attended and the recipes I would share when I attempted them myself. Well, this is t...

A quick snap of the dining table through the soft draperies before the family arrived. I had an opportunity to work beside a Le-Cordon ...

Yes, you saw right, 72 hours. Three days to make one dish. My Sous Vide culinary adventure continues and I'm starting to wonder if I...

"It's going to revolutionise home cooking in ways that the microwave didn't even dream of doing." Heston Blumenthal o...