To launch our Perfection Series, we hosted the first of three events (Passion) in partnership with Skye Gyngell – the multi-award-winning Head Chef of Spring restaurant.
Channelling the three pillars of Miele’s philosophy, The Perfection Series demonstrates how Miele delivers precision with its steam appliances and passion through its mantra – Immer Besser, both of which come together to achieve perfection at home, every time. Skye’s passion for cooking and using fresh, seasonal produce marries well with Miele’s steam oven technology and the theme of the first eponymous event in the series – Passion.
Originally hailing from Australia, Skye began her career working at numerous culinary institutions in Sydney, before heading to Paris to complete formal training under the watchful eye of Anna Willan at La Varenne. Her experiences in London include time at The French House and more notably The Dorchester, where she worked alongside Anton Mosimann.
During her time as Head Chef at Petersham Nurseries Café, Skye realised her love for simple food created with all she saw flowering around her. Here, she worked exclusively with seasonal produce and her dishes received raving reviews from respected food critic Terry Durrack, who compared her work to that of legendary chef Alice Walters. Petersham Nurseries Café was awarded its first Michelin star in 2011, under the direction of Skye.
Using her culinary expertise and passion for seasonal, elegant cooking, Skye has developed three bespoke recipes using a range of Miele cooking appliances, including the Steam Combination Oven, Sous Vide Vacuum Sealing Drawer and the TempControl Hob.
Steam cooking retains essential vitamins and minerals found in food, as well as texture, colour and flavour. After sourcing the best ingredients, it’s only natural that the cooking process should enhance their quality – a practice at the heart of Skye’s cooking.
“Miele steam ovens keep this incredible vibrancy and you don’t lose any of the food’s colour or nutrients; the produce tastes more like itself. I think you’ll fall in love with the purity of the taste of the food from using a steam oven.” – Skye Gyngell.
Skye’s bespoke recipes include:
· Steamed Asparagus with Hollandaise and Bottarga
· Cod with Seaweed, Courgette Flowers and Cucumber
· Farro Tart with Gariguette Strawberries and Espresso Caramel
