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A new edition of the cookbook, with a brand new cover and smaller format. Highly illustrated, it celebrates and reflects Marque, the successful Sydney restaurant. Includes 80 recipes, full colour throughout.
Mark Best became a chef by default. A sparkie in the WA goldmines and later in the submarines at Sydney's Cockatoo Island it was not until he was 25, doing a stint to help out at a mate's restaurant, that Best discovered cooking.
That restaurant was Macleay Street Bistro, it was in its heyday, and Best fell in love. Now, over 15 years later, Best is one of the best in the world. Situated in Surry Hills, Marque Restaurant is an elegant 50-seater, where each night Best aims to get those 50 people excited, and his food certainly achieves that.
One of only four Australian restaurants to make the coveted top 100 in the San Pellegrino World's Best Restaurant awards, Marque continues to push the culinary boundaries in the food world.