Join us to celebrate the release of chef Mark Best’s new cookbook with a special dinner at his Sydney restaurant Marque.
There are many ways to get your daily dose of vegetables. Mark Best likes his in dessert. “It’s a little different, but they can be so delicious and sweet,” he says, ever the contrarian.
To celebrate the launch of his second cookbook, Best Kitchen Basics, we’ve teamed up with the Sydney chef to present a six-course reader dinner at Marque, featuring some of his favourite cook-at-home recipes taken from the new book, including a surprising vegetable number to finish.
“They’re not high-end restaurant dishes,” he says. “Good cooking is not about luxury ingredients. It’s a response to what you have.”
Best Kitchen Basics exalts simple ingredients with the twist of innovation we’ve come to expect from the rogue chef. Fermented chickpea falafels and slow-cooked lamb shoulder with daikon in a soy, star anise and ginger-scented hotpot are just some of the dishes that will grace the table on the night.
The grand finale is a mini festival of desserts that includes dried chocolate mousse with grapefruit curd and sherbet. And then the vegetal show-stopper: a parsnip cornetto with candied pumpkin. “We turn the insides of the parsnips into an ice-cream, so you end up with something like a parsnip waffle cone,” says Best. “If you didn’t know you were eating vegetables, you’d think nothing of it.” Game on.
Join us for dinner at 6.30pm on Monday 21 March at Marque, 4-5/355 Crown St, Surry Hills, NSW. The cost of $165 per person includes six courses and a $10 donation to the Ovarian Cancer Research Foundation.
To book, call (02) 9332 2225. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
Marque menu
- Fermented hummus falafel
- Brandade
NV Louis Roederer Brut Premier, Montagne de Reims
- Brawn
2015 Braemore Sémillon, Hunter Valley, NSW
- Fish soup and rouille
2015 Eloquesta “A Boy with Fruit” Viognier Chardonnay, Mudgee, NSW
- Saltbush lamb and daikon hotpot with fermented shiitake and carrots
2014 Cullen Cabernet Sauvignon Merlot, Margaret River, WA
- Dried chocolate mousse with frozen grapefruit curd and sherbet
- Parsnip cornetto with candied pumpkin
2012 Laughing Jack “Lily’s Cane Cut” Sémillon, Barossa Valley, SA
