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born in england trained at the hilton , dorchester and worked at the savoy, then went to bermuda as sous chef in high class resort called cambridge beaches. moved to scotland for 3 years and achieved 2 AA rossettes between 1997 and 2000 . easter 2000 moved to australia worked as head chef of hill station and won restaurant and function centre of the year .2002 moved to brisbane worked at butter bistro and achieved great reviews, moved to fullmoon hotel while studying to teach hospitality achieved casual dining of the year award 2007. now training hospitality for corrective services as part of a rehibilitation programme.
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scone recipe will make a 18 good size ones
How many scones would this recipe make - it sounds like a lot of ingredients?
hi libby hope your well . i tried to give two options 400g chicken livers 400g foi gras and 800g of butter but because foigras is expensive i have exchanged the foigras with more butter and it works with similar effect and it works, so you have 400g chicken livers 1200g butter. sorry the format of the recipe we write on is a bit limited any way let me know how you go
Hi Mark, was thinking of trying out the chicken liver parfait - but am a little confused by the description of the first few ingredients. Can you clarify them for me? Thanks - looking forward to cooking it. - h.g.
Hi Mark. Your flavour combo's sound fantastic! I really want to taste your food - especially the chicken liver parfait with the pears - mmmm! Looking forward to more of your recipe posts!
thankyou your welcome more recipes on the way , happy cooking any quetions i can help with please ask!
Love your recipes Mark - they look divine. Thanks for sharing!