The Joy of Fish

Bec and I have recently been shooting quite a bit together, and yesterday had the pleasure of shooting for chef Dale Prentice (Stones, Sous Vide Australia) at the restaurant of chef Michael Lambie, Taxi at Fed Square.

Dale’s sous vide water bath cooking system is amazing, and the results from this method of cookery are nothing short of astonishing. Yesterday, The Taxi Dining Room prepared salmon, kingfish, and pork belly for us to photograph. The dishes were all fine examples of the best of the sous vide technique, and made for beautiful photogenic image subjects. Here’s one:


Salmon, brined and cooked for 4mins at 60C. Amaaaaaazing.

More here if you’re interested.

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