Marque: A Culinary Adventure by Mark Best

  • Foie gras and beetroot macaroons (page 28)

    from Marque: A Culinary Adventure Marque by Mark Best and Pasi Petanen

    • Categories: Cakes, small; Canapés / hors d'oeuvre; French
    • Ingredients: beetroots; metil; orange juice; leaf gelatine; sherry vinegar; Murray River pink salt; pouring cream; foie gras terrine; egg yolks; Madeira wine; quatre épices
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  • ISBN 10 1742707025
  • ISBN 13 9781742707020
  • Published Oct 01 2013
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Hardie Grant
  • Imprint Hardie Grant Books

Publishers Text

Marque is a unique and exquisite celebration of food, showcasing inspirational recipes and techniques from one of the most talented chefs in the world. Marque is a highly illustrated contemporary recipe book, celebrating the successful Sydney restaurant which is considered to be one of the finest in the world. Since opening in 1999, Marque has been consistently awarded and recognised for its innovative approach to food. In Marque, owner and chef Mark Best has selected eighty signature recipes that showcase the restaurant’s influence on contemporary cuisine in the culinary world. Most of the dishes contained in this collection are complete meals, but Mark has also included some smaller recipes and techniques which form the backbone for many of his dishes. From Slow-cooked Rock Cod with Scampi Anglaise, Potatoes, and Button Mushrooms to Roquefort with Apple and Mustard, from White Rabbit with Wakame, Cashew and Zucchini to Chocolate Vermicelli, Kumquats and Yogurt, Marque will take you on a culinary adventure that will delight the senses. René Redzepi of Noma Retaurant—the World’s Best Chef (2011 San Pellegrino Awards)—wrote in his foreword, "Mark approaches his cuisine with an open mind, dedication to detail, and perseverance that he describes as ‘an eternal dissatisfaction’—this defines his relentless search for creativity with a surprising and disarming intellect. His artistic rigour is demonstrated in the beautiful plating."

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