Food News

Gourmet Institute Event 12: Mark Best

Good things in tiny packages is the theme of chef Mark Best's session as part of our Gourmet Institute series for 2016.

Mark Best

"Good cooking is not about luxury ingredients," says Mark Best. "It's a response to what you have."

This year the Sydney-based chef has published Best Kitchen Basics, his second cookbook, in which he shares his favourite simpler dishes, drawing on many of the elements of his cooking seen more at his Pei Modern brasseries in Melbourne and Sydney rather than the envelope-pushing gastronomic fireworks that made his reputation at his Surry Hills fine-diner, Marque.

And that's the aim of the repertoire he has chosen to highlight in this session. It's all about entertaining, and making an impact but with an emphasis on fresh ideas rather than kitchen slavery: cheddar and pea tartlets, tempura king prawns with hazelnut mayonnaise, ocean trout roe on blini with horseradish, and, to finish, doughnuts with salted caramel and cherry-chocolate pavlovas.

Event details:

Mark Best 

Topic  Simply celebrating

Harvey Norman @ domayne, 84 O'Riordan St, Alexandria, NSW

Date & Time  7pm, Wednesday 30 November

$60 each

For more information, a full event calendar and recipes, visit