"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.
Topic Simply celebrating
Harvey Norman @ domayne, 84 O'Riordan St, Alexandria, NSW
Date & Time 7pm, Wednesday 30 November
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.