AUSTRALIA’S top chef, Mark Best from Sydney’s Marque Restaurant, prepared a five course masterpiece for diners at the annual Vogue Living Champagne Dinner, held last week at the multi award winning Byron at Byron Resort and Spa.

Best’s exquisite five-course meal was designed to match with five of the world’s finest champagnes from the Champagne region in France.

The SMH Good Food Guide 2010 Chef of the Year and official ‘Three Hat’ genius delighted more than ninety guests who were in attendance at the lavish event.

The roll call of celebrities included Gerry Harvey, Katie Page, Vogue Living editor David Clark and Shannon Debreceny of the ‘Hatted’ Bangalow restaurant Satiate.

Lyn Parchè, General Manager of The Byron at Byron Resort and Spa, said the evening was a stand-out success.

“Every year the Champagne flows and we have a truly magical night,” Ms Parchè said.

“With Mark Best, Australia’s most celebrated Chef working in our kitchen with Gavin it was of a divine evening of exciting food with good friends”.

Highlights of Best’s five course extravaganza included tomato and parmesan marshmallow, Port Stephens oysters with sake and grilled sea foam and the local spanner crab with almond gazpacho, almond jelly, sweet corn and avruga.