Gourmet Institute Event 12: 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:

Chef 

Mark Best 

**Topic 

** Simply celebrating

Location 

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

**Date & Time 

** 7pm, Wednesday 30 November

Tickets 

$60 each

To book 

gourmetinstitute.pleezpay.com

For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.