Peter Ansell

 
 

Sixty@60 Meals

Gourmet ready-meals in 15 minutes!


 

I founded Sixty@60 after taking my passion for food and expert skill for slow-cooking, and combining them with a desire to make fine dining accessible at home.

Every meal is sous vide with precision temperature control. The signature Sixty@60 lamb is cooked at 60 degrees for 60 hours. The results are exquisite. The meals are frozen to lock in the complex aromas and flavours. All you have to do is follow the instructions, and await a unique gourmet experience.

The Sixty@60 range includes:

  • LAMB SHOULDER - IN A LUXURY TOMATO AND RED WINE REDUCTION

  • DUCK CONFIT - TRADITIONAL FRENCH RECIPE, SALTED & SLOW COOKED

  • CHICKEN KORMA - MILD SPICED, BRITISH RECIPE CREAMY CURRY

 
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Since discovering, It has become a tradition every time we come to Noosa. As always, It was absolutely delicious. Our 3 children also love it which makes dinner so easy - restaurant quality but with the convenience of eating it at home.
— Victoria Okalyi
Superb! Had the lamb last night to the delight of our family and guests. Incredibly tender and delicious meat that falls apart with a wonderful complex sauce. Clearly lots of love and experience gone into this.
— Quinn Askeland
A huge thank you for the most tender lamb ever from my guests and me. I wanted to take credit for the delicious meal but they were asking for the recipe. See you soon at the market.
— Gabriela Olborska