Posts Tagged ‘Mark Best’

First Taste of William Downie 2015 at Exclusive Pei Modern Wine Dinner

logo_200x200Pei Modern‘s next Paddock to Plate dinner (Thursday 25 February) presents the rare opportunity for winelovers to preview the exclusive William Downie 2015 vintage, months before its official release.

Hosting the dinner alongside Executive Chef Mark Best, winemaker William (Bill) Downie will treat guests to his limited series of pinot noirs in his first ever William Downie winemaker’s dinner outside of Victoria.


The exclusive wines are produced with a natural, non-interventionist approach and on a small scale, with just three wines in the 2015 vintage and only 500 dozen bottles of each.

Bill will share his wines, along with his passion for farming and sustainable living, matched to a six-course menu by Mark Best.

“A red wine lover’s dream come true, this Paddock to Plate dinner offers the extraordinary chance to be the first to taste Bill’s unique William Downie 2015 vintage,” Mark said.

“It’s also a wonderful opportunity to hear Bill’s fascinating methods, experiences and stories firsthand. He is an incredibly purist and down-to-earth winemaker who I respect very much.”

Mark and Bill will be joined by Pei Modern Head Chef, Joachim Borenius (formerly Marque, The Fat Duck and Per Se) to deliver an unforgettable evening.

Seats to the second dinner in Pei Modern’s Paddock to Plate series are strictly limited, priced at $150 per person. Bookings are essential via +61 2 9250 3160, or

Pei Modern is located in Sydney at 199 George Street within Four Seasons Hotel Sydney, by Circular Quay and the Rocks precinct.


Kingfish sashimi with witlof kimchi and Corella pears

2009 William Downie King Valley Petit Manseng
Panzanella buffalo mozzarella and beetroot oil

2015 William Downie Yarra Valley
Steamed Murray cod, pink onions and caper water

2015 William Downie Mornington Peninsula
Eggplant tartare, egg jam and saltbush lamb jerky

2015 William Downie Gippsland
Duck confit with charred cherries and duck fat potatoes

Chocolate tart with orange curd and sherbet
About Pei Modern
Pei Modern by renowned Australian chef Mark Best delivers bistro-style dining with a menu celebrating fresh, local seasonal produce and exploring unconventional food pairings. The restaurant combines the theater of its wood-fire oven and open kitchen with Head Chef Joachim Borenius at the helm, with knowledgeable, friendly service and a prime city location, within five-star Four Seasons Hotel Sydney.
Instagram: @peimodernsyd
Twitter: @peimodern

Pei Modern Sydney

Today, Melbourne’s best new restaurant for 2012 comes “home”. Welcome to Pei Modern at Four Seasons Hotel Sydney.

The kitchen is headed up by Matt Germanchis, who has worked alongside Best at Pei Modern in Melbourne since it opened in 2012, he is joined by restaurant manager Tara Sullivan and award-winning sommelier Annette Lacey. The new menu includes;

•Wood fired tiger prawns with slow cooked pineapple and sorrel

•Bar Cod, old fashioned celery, currants and verjuice

•Kurobuta pork cutlet with fermented blueberries

•Anchovy parmesan shortbread

•Surf clams with smoked butter and fermented corn

Seating up to 190 people, Pei Modern is the perfect backdrop for all casual and corporate dining experiences.

For further information, restaurant enquiries and bookings, please visit

Pei Modern

Opening Hours


Monday-Friday: 12-2:30pm


Monday-Saturday: 5:30pm until late

Mark Best Comes to Lizard Island

Mark Best, one of Australia’s most celebrated chefs, will bring his culinary talents to the remote shores of Lizard Island in October for a one-off gourmet weekend.
Best has received a string of accolades for his Sydney restaurant Marque, most recently when Marque was named as Restaurant of the Year 2012 in the Australian Gourmet Traveller Restaurant Guide Awards at the end of August.
Best and his French-inspired restaurant Marque, in Sydney’s Surry Hills, also gained worldwide recognition last year when he won the Breakthrough Award at the London-based S. Pellegrino World’s 50 Best Restaurants Academy.

Marque has also been named Restaurant of the Year in the 2011 Sydney Morning Herald Good Food Guide, and awarded Three Hats in the 2010 Sydney Morning Herald Good Food Guide, where Best was also named Best Chef. Marque is one of just three restaurants in Sydney to have received the acclaimed Three Hats accolade.
Against the backdrop of the stunning natural beauty of Lizard Island on the Great Barrier Reef, Best will work alongside Lizard Island Executive Chef Mark Jensen to prepare two nights of exciting menus, inspired by Marque, over the weekend of the 21st and 22nd of October.
The menus, developed exclusively for Lizard Island, will be accompanied by Champagnes from Louis Roederer on the Friday night (21st October) and Australian wines from Leeuwin Estate on the Saturday night (22nd October). Leeuwin Estate is one of the five founding wineries of the famed Margaret River district of Western Australia.

The weekend will be hosted by Lizard Island General Manager Robyn Pontynen and facilitated by Jean-Jacques Peyre, wine educator and general manager of Casama Wines.
“We are honoured to be able to welcome Mark Best to Lizard Island,” said Pontynen. “Our guests will be delighted that they can enjoy his creations in such a spectacular setting.”
“In addition, to have his menus matched by wines from Leeuwin Estate and Champagnes from Louis Roderer will make this a weekend not to be missed.”
Included within the price of a two-night stay on Lizard Island, the Mark Best Weekend will be available for guests to enjoy as a complimentary highlight of their stay. A two-night stay on Lizard Island starts from $3,400 per room and includes all meals, a selection of premium alcoholic beverages and a range of activities including motorised dinghies, snorkelling and gourmet picnic hampers.
Lizard Island recently underwent a soft refurbishment to bring out the best of its beachside location on the Great Barrier Reef. At Lizard, guests can do as they wish, when they wish. A maximum of just 80 guests are accommodated in 40 villas, only minutes from the beach.

Making The Cut In The Electrolux 
Appetite For Excellence Awards

Head Chef James Privett and the whole team at The Cut Bar & Grill are pleased to announce that Sous Chef Dave Whitting is a finalist in the ‘Young Chef’ category of this year’s Electrolux Appetite for Excellence Awards.
“Dave has been working with me at The Cut since last November and we previously worked together at both Bistro Moncur and the Light Brigade,” explains Privett, who has presided over The Cut’s kitchen since the restaurant opened in The Rocks in September 2010.
“He is a very talented chef and we share a passion for French cooking techniques and flavour combinations, so it’s fantastic to see him put forth a French-inspired menu that has him sitting alongside other exceptional young chefs in the award finals.”

Applications for the Young Chef category are open to career-focused chefs aged 30 and under who have been working in the Australian restaurant industry for a minimum of three years. Chefs are invited to submit a seasonal winter menu and recipes for a canapé, entrée, main dish and dessert.

Dave Whitting’s menu included four original dishes:

Amuse-Bouche: St Helens Pacific Oyster, with Almond Milk, Vichyssoise Cream & Squid Ink Pearls

Entrée: Melanda Park Pork Loin, with Cauliflower Custard, Boudin Noir & Trotter Rillette

Main: Sher F1 Beef Fillet, with Offal Terrine, Wild Mushrooms & Winter Vegetables

Dessert: Rhubarb Bavarois, with Chocolate Domingo Cubes, Davidson Plum Jelly & Wattle Seed Meringue

“Entering the competition gave me the opportunity to challenge myself and put the techniques I have learned from inspiring chefs such as Damien Pignolet, Eric Ripert and James Privett to the test,” says Whitting. “It is a great honour to be in the finals, and especially to be there with such high-calibre chefs as Richard Ousby from Quay and Victor Liong from Marque.”
The winner will be announced on 8 August following judging by a panel that includes Christine Manfield, Mark Best, Peter Doyle and Peter Gilmore.

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