We were delighted to attend training at Gaggenau's flagship store on Wigmore street, London yesterday. We used the combination steam oven to make delicious brownies, perfect vegetables, smoked fish and a medium rare steak with a coffee marinade cooked sous vide.  Also on offer was an apricot and almond tart which was baked using the bottom heat and hot air oven functions. This combination cleverly removed the necessity to blind bake the pastry before adding the filling and with not a "soggy bottom" in sight, Mary Berry would have definitely been impressed.

The Teppan Yaki hot plate was used to rustle up a selection of sauted mushrooms with a lemon and parsley dressing which beautifully complimented the spatchcock poussins that had been cooked using the grill and humidity function in the steam oven.  The result was both succulent and tender meat with a crispy flavorsome skin.

As always, it was both an informative and enjoyable day  - thank you Gaggenau and we can't wait to start demonstrating our new Sous Vide draw in 2017