Market Stall | 60@60 | Gourmand & Gourmet | Gourmand and Gourmet

Market Stall | 60@60

Good meals can be produced in a matter of minutes, but if you want the really good stuff, you’ve gotta take it nice and slow.

Do you have a spare 60 hours to whip something up, though? No? Well thanks to 60@60, you don’t have to miss out on the most succulent, slow cooked lamb in town.

60@60 is appropriately named for its signature lamb that is sous vide for 60 hours at 60 degrees. Peter Ansell is the hero you didn’t know you needed, specialising in sous vide meat with perfectly cooked accompaniments.

If lamb isn’t your jam, you might be interested in the confit duck, Texas BBQ pulled pork, or Indonesian marinated beef ribs. If you want a little something-something on the side, you can get around the lentil balls and fresh homemade pasta.

Don’t feel upset if you con-fit all of the goodness into one sitting, you can always go back for more. We’ll meat you at 60@60.

Words by Nicole Portacha