To celebrate the launch of Mark Best’s fabulous new cookbook, Best Kitchen Basics, the Cooked team hosted a sell-out event at Pei Modern in Melbourne.
Seventy food and wine lovers gathered together for a six-course menu, expertly matched to Petaluma wines. Mark was on hand to chat about the book and his dishes, and Nicky Gameau (pictured above, centre, with Cooked editor Sarah Gamboni, right) shared fascinating insights on Petaluma wines.
Each guest walked away with a signed copy of Mark’s book. For images from the evening, visit our Facebook page.
Be sure to keep an eye out for the next round of Cooked events, coming soon.
Here’s a peek at Mark’s incredible menu and Nicky’s wine matches.
Croser Vintage 2011, Piccadilly Valley, on arrival
Fermented Hummus & Falafel
Brandade
Petaluma Pinot Gris 2015
Brawn
Petaluma Piccadilly Valley Chardonnay 2014
Fish Soup & Rouille
Petaluma Hanlin Hill Clare Valley Riesling 2015
Saltbush Lamb & Daikon Hot Pot with fermented shiitake & carrot
Petaluma Adelaide Hills B&V Shiraz 2014
Frozen Grapefruit Curd & Sherbet
Dried Chocolate Mousse
Petaluma Essence Botrytis 2010
Parsnip Cornetto
Candied Pumpkin
Petaluma Fortified Shiraz 2012