Acknowledgements

This book draws together the collective knowledge and wealth of experience of so many generous and wonderful chefs and bloggers without whom this would be a very short book—thank you for your trust and faith in me throughout this process. A special thank you to Florent Gerardin for his enthusiasm for sous vide, support of our work over many years, the basis for the temperature charts and for the introductions to international chefs.

For the most part I have produced this book around the community in which I live. Ninety per cent of the food was sourced within a 20km radius from local growers and small business: Yen Lee Mushroom Farm, Yarra Valley Game Meats, Yarra Glen Quality Meats, S.W.Hollis Butchers, Yarra Valley Gateway Estate, Toscano’s and the Onley family.