They are a very important part of our kitchen and we wouldn’t be able to do 380+ cover for lunch without them on the menu. The best thing they do is one of our most popular dishes, the Roast Half Burrawong Chicken for two people. It’s cooked sous vide with lemon, garlic and thyme for over 24 hrs at 60c then it can be finished under the salamander in less than 5 minutes. The perfect roast chicken I think. It’s awesome. We sell loads.”

Scott Wade Executive Chef, Establishment Hotel, Sydney