Advice for Melbournians and Adelaidians

I know it is searing hot, and the transports systems aren't working, there are rolling black outs and bush fires are raging as if you had entered the firey bowels of hell itself

But look on the bright side, 45 degrees is the perfect temperature for salmon mi-cuit, so Hock informs me. Simply vacuum pack a salmon fillet with some flavourings and place it on your hot tin roof.

Within 14 minutes or so, it should be delicately cooked just so, almost like sashimi but with more flavour and tenderness

Here is a recipe

When life hands you 45 degree Celsius weather, make salmon mi-cuit.


    And another. No chamber vacuum required.


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