sous vide...

...chandelier and Peter at Newfarm's Power House farmers' markets.
Sous vide is his specialty :  a French cooking technique, which translates to “under vacuum." In this technique food is vacuum-sealed in a cooking pouch and heated up at a precise temperature in a water bath...and then the rest is up to you!

Up early with A, E and granddaughter M (who is a very early riser) to the markets after a stop at the coffee roasters for A's bean supply and a babycino for Miss M.
Shopping, a brunch of dumplings and leaving with a bag of goodies including a box of pastel de nata (Portugese egg tart).  Cinnamony, flaky and oooozingly custardy and even better, made by a friend of A and E's.