Chef Sanny Lind were cooking an amazingly nice lunch today at the OBH Nordica luncheon.
We had tomato risotto, scallops, chicken and for dessert a vanilla panacotta.
He had use the OBH Nordica sous vide machine for the veggies and the chicken. And he had used the OBH Nordica actifryer for the chocolate at the panacotta. It all tasted divine!!