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@markbest
Campari Jelly. Like bitter rubies

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markbest
10/05/13 09:30
10/05/13 09:30

@ethan_best_99

Nice! It looks like a sea of red rubies! ♦

@gfood72

Like deep fallen autumn leaves, awesome @markbest

@jennifergreening

Mmmmmmm ready to jello down

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@markbest
Mandagery Creek Venison Royale

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markbest
09/05/13 09:33
09/05/13 09:33

@ultrakerry

Oh my how good does that look

@numbou

Really naive whatever but is that chocolate?

@markbest

and tendon braised and puffed

@numbou

Nice

@lukesankey1

Are you dehydrating the tendon before puffing?

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@markbest
From the vaults of Formaggi Ocello. 5yo Piano Hill 'Ironstone'. This is the last in existence & it's incredible

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markbest
01/05/13 06:13
01/05/13 06:13

@food_to_eat

@markbest you lucky little Cheffy.....enjoy :-)

@snooperdan

@markbest Such a good cheese!

@gabnat

Wow!

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@markbest
Tomorrow's lunch Smoked Ocean Trout, Fermented Cherries & Chocolate Mayonnaise

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markbest
24/01/13 03:12
24/01/13 03:12

@kirbychef84

So malolactic fermentation is null this way. Sweet as! Very happy I have learnt new things today. Keep up the posts chef absolutely loving it!

@jamesgallagher11

Great dish Chef @markbest where did the inspiration come from?

@nellyjrobinson

@markbest @kirkjhaworth123 do I comment on this hahahah mark great great come back

@gabnat

@markbest I've been trying to book at Marque for 2 years now for my bday, (April 1st) but always booked out.Even other occasions too.Been to Pei Modern at Melbourne and loved it. Are u able to make my bday wish come true and help me this year??? Please.....

@markbest

@gabnat email me your reservation details to dine@marquerestaurant.com.au

@gabnat

@markbest done! Thanks so much in advance,,,,u made my day :)

@gabnat

@markbest just waiting for confirmation now. Fingers crossed.🙏

@gabnat

@markbest Thank you! I got my confirmation, can't wait for April 2!!!!

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@markbest
Squid & Jelly, Sea Vegetables, Goat Cheese

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markbest
18/01/13 10:32
18/01/13 10:32

@alexisransomb

The goat cheese look like a slow poach quail eggs look stunning what's the jelly made of cucumber,wasabi??

@markbest

Squid guts, eyes, trim etc

@scottvivian

Fuck yeah

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@markbest
Squid Biscuit with Swordfish Lardo & Dashi

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markbest
14/01/13 08:54
14/01/13 08:54

@everydaycurator

He does amazing food. Blows your mind and your palate.

@anthonylangdon

Did you make the biscuit with rice?

@markbest

I made it with love 😍

@snooperdan

Tapioca erection. I mean I reckon.

@anthonylangdon

Good enough for me!

@kirkjhaworth123

Well done chef @love!

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@markbest
Green Tomato, Diamond Clams, Samphire, Goat Cheese & Tomato Leaf Oil

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markbest
11/01/13 02:18
11/01/13 02:18

@chefseanconnolly

Delicious as always on sure Mr Mark!

@chefseanconnolly

Should read : I'm sure ;)

@me_mabel

Oooh tomato leaf oil I love that idea!

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@markbest
Rat in a cup

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markbest
14/12/12 01:18
14/12/12 01:18

@paulfood

UB40?

@askthebutcher_

@markbest isn't foraging all about appreciating and using everything that you stumble across and find???

@essjayeff

That's "Untitled #4 (dead rat in a cup)" to you!

@amyewinebar

Would taste better than the hospital food they are serving me here.