It’s been awarded Restaurant of the Year by Gourmet Traveller and The Sydney Morning Herald Good Food Guide, been awarded three Chef’s Hats, and its executive chef and founder, Mark Best, has been lauded as Sydney’s own Willy Wonka.
This is Marque, one of the best restaurants in Australia, if not the world. Mark Best’s creations are difficult to define, but suffice it to say that they are part French, part Spanish, part Modern Australian, part molecular gastronomy, and part… none of the above.
There’s no doubt that this cuisine is not for the faint-hearted, but for all you adventurous home cooks, who want to create (and experience
) food which is jaw-dropping and unique in flavour and presentation – Marque –A Culinary Adventure
will lead the way.
Such distinctive food requires a different recipe format. To guide you as best he can, Mark Best and his head chef Pasi Petanen, write the recipes in a few paragraphs with the ingredients, quantities, and methods written as they would be spoken.
It’s your own private cooking class, whenever you’re in the mood for a challenge, or an adventure!
Hardcover – 302 pages.
Recipes are divided by key characteristic – Hors d’oeuvres, Cold Seafood, Hot Seafood, Vegetables, Poultry, Meat, Cheese, Desserts, Mignardise, Bread & Butter, Basics.
Beautiful full colour photography throughout.
Includes a foreword, a short history of chef Mark Best, Pasi Petanen’s introduction, a ‘Notes to the recipes’ section, a glossary and an index.
Dimensions: 30 x 26 x 3cm.