Jason Loucas
Mark Best, chef at Marque, winner of our 2012 Australian Restaurant of the Year, shares his favourite recipes for entertaining at home. This is one sophisticated table.
Cured ocean trout with fennel and chestnuts
Cured ocean trout with fennel and chestnuts
Cured ocean trout with fennel and chestnuts
PHOTOGRAPH JASON LOUCAS
Check out more great recipes from some of Australia’s top chefs, such as Neil Perry, Peter Gilmore and Matt Moran, in our
Red rice and egg pilaf
Young rabbit braised with wakame, cashews and zucchini
Young rabbit braised with wakame, cashews and zucchini
Young rabbit braised with wakame, cashews and zucchini
PHOTOGRAPH JASON LOUCAS
Sautéed duck livers with a fresh raisin, witlof and kipfler salad
Sautéed duck livers with a fresh raisin, witlof and kipfler salad
Sautéed duck livers with a fresh raisin, witlof and kipfler salad
PHOTOGRAPH JASON LOUCAS
Chocolate chantilly with raspberry-poached rhubarb
Chocolate chantilly with raspberry-poached rhubarb
Chocolate chantilly with raspberry-poached rhubarb
PHOTOGRAPH JASON LOUCAS
Sauternes custard with bitter caramel
Sauternes custard with bitter caramel
Sauternes custard with bitter caramel
PHOTOGRAPH JASON LOUCAS
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