The Hon Katrina Hodgkinson MP
Minister for Primary Industries
Minister for Small Business

NSW Government emblem

New guidelines for cooking sous vide style

Media release

10 December 2012

NSW Minister for Primary Industries Katrina Hodgkinson today released new guidelines for the increasingly popular cooking style sous vide.

Ms Hodgkinson said sous vide involves cooking food at low temperatures for long periods of time and chefs need to be aware of the potential food safety risks.

Sous vide, which means ‘under vacuum’ in French, refers to a technique where foods are vacuum-sealed in plastic for slow cooking which in some cases results in food remaining raw or undercooked.

The new sous vide guidelines recommend that chefs:

  • prepare thin portions of food so food cooks quickly
  • set water bath temperature above 55 degrees Celsius
  • cook food below 54.5 degrees Celsius for a maximum of six hours
  • cool food quickly in slush ice or specialised equipment, and
  • use equipment that has accurate temperature control and heating capacity.

"It is pleasing to have Quay Restaurant’s head Chef Peter Gilmore promoting the sous vide guidelines which have been designed for chefs, from apprentices to world-renowned, to follow," Ms Hodgkinson said.

"The handy fact sheet will make it easy for chefs to know how to avoid the possibility of food poisoning," Mr Gilmore said.

Quay Restaurant has also been given five stars in the NSW Government’s Scores on Doors program for excellent compliance of food safety and hygiene standards.

"It is important to keep food safety information up to date with changing trends in the food industry," Ms Hodgkinson said. "There are already a number of TAFE and private college cooking schools who are teaching how to safely cook sous vide style.

"The new sous vide guidelines will benefit those who want to give it a go. The first ingredient to remember is safety."

For more information download the sous vide guidelines at: or call the NSW Food Authority Helpline: 1300 552 406.