Mark Best This is Me

 View all 81 references Web References

1. 1. www.foodcompanion.com

   www.foodcompanion.com/index.ph - [Cached]

   Published on: 11/9/2007   Last Visited: 11/9/2007

   The list of team captains was like a who's who from the Good Food Guide: Balzac's Matthew Kemp represents England, Assiette's Warren Turnbull for New Zealand, and Marque's Mark Best for Australia, Bilson's Manu Fieldel for France, the Four in Hand's Colin Fassnidge for Ireland, and Pilu at Freshwater's Giovanni Pilu for Italy.
   ...
   AUS - Mark Best - Marque Restaurant

2. 2. The Korea Times : Hotels Prepare Special Delights From Global Kitchen

   times.hankooki.com/lpage/cultu - [Cached]

   Published on: 4/6/2006   Last Visited: 6/4/2006

   Millennium Seoul Hilton¡¯s French restaurant Seasons has invited chef Mark Best from Sydney¡¯s acclaimed Marque Restaurant for a special promotion April 11-15.
   ...
   Millennium Seoul Hilton¡¯s French restaurant Seasons has invited guest chef Mark Best of Sydney¡¯s acclaimed Marque Restaurant from April 11 to 15.
   
   One of the rising stars in Australia¡¯s culinary scene, Best opened the Marque Restaurant in 1999, which established itself among the most popular eateries in the city, earning the highest ratings in the Sydney Morning Herald¡¯s "Good Food Guide¡¯¡¯ for the last three years. Best¡¯s cooking career spans over 15 years, including working under Alian Passard in Paris at the Michelin three-star restaurant L¡¯Arpege.
   
   At Seasons, Best will offer dishes of his unique culinary style, which is based on French cooking techniques but noted for its imaginative use of ingredients and mixture of flavors.

3. 3. www.nst.com.my

   www.nst.com.my/Current_News/Go - [Cached]

   Published on: 2/12/2008   Last Visited: 2/12/2008

   IT is a rare opportunity indeed to watch a great chef at work, putting the finishing touches to your lunch, and the counter table that surrounds the open kitchen in the Eest restaurant at the Westin Kuala Lumpur was certainly conducive to having an intimate chat with chef Mark Best from Sydney, as he presented the food, course by course.
   
   This is the second time Best has been in Kuala Lumpur, this time bringing modern French flavours with an Asian twist, the cuisine of his restaurant, Marque, in Sydney.
   
   "I'm using fantastic local ingredients which I encountered on my last trip here. I'm influenced by the textures of Chinese and Japanese cuisines, especially Chinese. Then there are the aesthetic elements of Japanese cuisine where everything on the plate is edible, and not just purely decorative."
   
   If you concentrate on what you are eating, you become aware of texture, as there are lots of nerve endings in the mouth, said Best.
   ...
   Best drizzled the Carpaccio of Local Octopus with Leek and Marigold with extra virgin olive oil, then sprinkled Murray River salt over it. It's the chef's favourite salt, pink with the minerals in it, and so flavourful.
   
   Fried leek strips gave a lovely aroma to the octopus carpaccio. We were moved to ask the chef how he cooked the leek. "It's fried in oil, at 70ºC."
   
   Potato Paper with Foie Gras and Liquorice made me curious how Best achieved that thin, fragile, almost transparent sheet that was potato paper.
   
   It's potato juice, cooked, then spread out on a plastic sheet to dry, and deepfried. Kalamata olive, almond milk, palm sugar, star anise and Dutch liquorice (because it is more salty, said Best) were brought together in the sauce for the foie gras, and the potato paper.
   ...
   "Cooking is a theatrical experience: it's about the food," said Best.
   ...
   Best may yet come this way again; his two dinners at Eest at the Westin were a sellout.