Cured Ocean Trout with Rock Oyster, Melon Gherkin, Avocado by Masterchef Mark Best
Recipes by Chef Mark Best, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Mark Best:
Embarking on his culinary path in 1990, Best opened his own restaurant five years later to rave reviews and a loyal following. Despite such strong recognition for his talents, Best decided to further his study of French cuisine at its birthplace, France. Working at legendary restaurants like Alain Passards L'Arpège and Raymond Blanc's "Le Manoir Aux Quatre Saisons" in UK, he concluded his experiences and opened Marque.
Like his previous restaurant, Marque took the Australian culinary community by storm when it opened. It received a 19/20 rating from the Sydney Morning Herald's Good Food Guide, was named Restaurant of the Year and Best himself was crowned Chef of the Year, all in 2006. His fame now spreads beyond Australia's borders to culinary capitals in New York, where New York Times calls Best's food "possibly the best food in Australia".
Download the recipe at http://www.worldgourmetsummit.com/wgs2007/recipe/pdf/Cured_Ocean_Trout.pdf
Copyrights of Peter Knipp Holdings Pte Ltd. http://www.asiacuisine.com, http://www.worldgourmetsummit.com
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