Food & Culture

Watch: Mark Best on the wonders of box graters, and what he really thinks of The Final Table

The celebrated chef reflects on his life, career, and his unfortunate run-in with a bag of dried shrimp.

By Yvonne C Lam
From his apprenticeship at Sydney's Macleay Street Bistro to commanding the kitchen of his now-closed restaurant Marque, Mark Best has established a reputation as one of Australia's most respected culinary figures. Here, the chef (and international superstar) ruminates on the wonders of box graters and meteorite knives, and gives his very frank assessment of The Final Table.