Making His Mark

We have just heard from our antipodean friends in Surry Hills that SpoonHQ favourite and S.Pellegrino World’s 50 Best Restaurants Breakthrough Winner, Mark Best, has polished and delivered his first book Marque: A Culinary Adventure. For those of us who haven’t yet managed to hop across to Australia (Alice, Eva, Ailsa) this is our first chance to sample Mark’s cooking, though we have a little while to wait- the UK publication date is set for Spring 2012. Head HERE  for more info on Marque and Mark.

Marque: A Culinary Adventure

Mark Best, Foreword by Rene Redzepi
RRP $79.95
Imprint Hardie Grant

Marque is a highly illustrated, contemporary recipe book, celebrating and reflecting on Marque, the succesful Sydney restaurant. Also included will be the personal journey of chef and owner Mark Best and approximately 80 of Marque signature recipes. Most will be complete dishes but the book will also contain a myriad of smaller recipes and techniques which are the backbone of chef, Mark Best’s creations. A stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world’s best restaurants.

Mark Best became a chef by default. A sparkie in the WA goldmines and later in the submarines atSydney’sCockatooIsland it was not until he was 25, doing a stint to help out at a mate’s restaurant, that Best discovered cooking. That restaurant was Macleay Street Bistro, it was in its heyday, and Best fell in love. Now, over 15 years later, Best is one of the best in the world. Situated in Surry Hills, Marque Restaurant is an elegant 50-seater, where each night Best aims to get those 50 people excited, and his food certainly achieves that.

This entry was posted in London Restaurant PR, Mark Best, Spoon Blog 2011 and tagged , , , , . Bookmark the permalink.

One Response to Making His Mark

  1. Pingback: Marque- a Culinary Adventure | spoonhq

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