As we get used to a dining scene in which eating takeaway meals is the norm, venues are finding creative ways to deliver restaurant-quality food at home. One of those is Middle-Eastern Chippendale restaurant Zigi’s, which has launched a sous-vide takeaway option. The technique – in which food is vacuum-packed and slow-cooked in a warm water bath – has “two big benefits”, explains owner Zigi Ozeri.
“The first is the fact that sous vide locks in the flavour and moisture,” he says. “The second [is] that it preserves the food so it doesn’t need to be consumed straight away. [They’re] a great healthy backup when you need a delicious dinner on the go.”
On the menu you’ll find classics from across the Middle East, including a vegetable tagine with saffron rice; 72-hour slow-cooked pork belly; grilled haloumi; Egyptian-style lamb, beef and chicken skewers; and falafel.
Despite restaurants reopening back in May, Ozeri says Zigi’s is still on the quiet side, particularly on weekdays.
“We’ve definitely noticed that people are going out less,” he says. “There also seems to be a move towards more experience-based takeaway options that offer a little something extra and bring the restaurant right into your home. In many ways it feels like Covid has helped people to fall in love with entertaining at home again and make an occasion of staying in.”
The restaurant was able to invest in the sous-vide equipment thanks to a grant from the City of Sydney that helped hospitality businesses transition to new models. “Without their support our new takeaway offering just wouldn’t have been possible for a small business like ours,” says Ozeri.
The meals are sealed in 100 per cent compostable bags and require just a couple of minutes reheating at home.
Zigi’s sous-vide meals are available to order online, with delivery from Tuesday to Saturdays. Pick-up from the restaurant is also available.