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Marque is a celebration of food at its most refined—a showcase of inspirational recipes and techniques from one of the world’s most innovative chefs. This beautifully illustrated contemporary cookbook pays tribute to the acclaimed Sydney restaurant, renowned for its groundbreaking approach to cuisine since opening in 1999.

Award-winning chef and owner Mark Best shares 80 signature recipes that define Marque’s influence on modern gastronomy. While most recipes are presented as complete dishes, the book also includes many foundational recipes and techniques that underpin his culinary philosophy.

From slow-cooked rock cod with scampi anglaise, potatoes, and button mushrooms to Roquefort with apple and mustard, and from white rabbit with wakame, cashew, and zucchini to chocolate vermicelli with kumquats and yogurt, Marque is a sensory journey—an invitation to explore, create, and be inspired.

René Redzepi of Noma Retaurant— wrote in his foreword, "Mark approaches his cuisine with an open mind, dedication to detail, and perseverance that he describes as 'an eternal dissatisfaction'—this defines his relentless search for creativity with a surprising and disarming intellect. His artistic rigour is demonstrated in the beautiful plating."

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