Eat Out Magazine teaser 

Tech developments in modern kitchens have transformed traditional cooking into more precise adaptations as a result of a deeper understanding of the science behind – and the behaviour of – ingredients and processes. And while the adoption of modern approaches has been quite rapid, the soul of tradition has not been lost; it has, instead, been adapted to coexist with the present.

Modernised classics

Applying science to cooking leads to more accurate results that closely replicate the historical and the traditional. At Eat Out 3 star restaurant, Dusk in Stellenbosch, chef Callan Austin utilises sous-vide cooking for precise temperature control in his execution of certain classical techniques. Sous-vide eliminates the unwanted variables associated with standard equipment like ovens and stovetops, including fluctuating temperatures and cooking times. “The method of sous-vide allows us to be precise, accurate and consistent, with the exact desired results for classical techniques of preparation,” says Callan. “We can poach fish at exactly the correct temperature to keep it delicate, or braise and confit tougher cuts of meat, low and slow, to maximise flavour without any being lost in evaporation because it’s locked in contact with the product.

To read the full story, grab your copy of the 2025 Eat Out Magazine – on shelf at your nearest Woolies or online for R130.