Chef Mark Best of Marque Restaurant in Surry Hills, Sydney, Australia shared with the participants more than his knowledge of cooking yesterday, when he regaled them with his humour and jokes. He will definitely be remembered as the brilliant chef who has used and cooked ingredients in ways other chefs haven’t done. Can you imagine the taste of fresh crab flavoured with almond gazpacho and sweet corn custard? Or what about curing honeydew slices such that you get gherkin to be combined with ocean trout in an amazing light course? Sounds appetising? Click on our gallery to see how chef Best has done at this year’s WGS 2007.

It was a night of fun for guests as they sat on the night safari tram that took them around the night safari and to different dining places to eat delicious food prepared by Guest chef Jereme Leung and Chef Kelvin Low of Wildlife Reserves Singapore. One of the highlights of the night was when a guest made a marriage proposal to his girlfriend. The romantic gentleman had made the plans for the surprise marriage proposal with the help of the World Gourmet Summit team. It was a touching and heartwarming moment for all when the fair lady agreed to the proposal. Click here to see photos of the exciting night!

The Macallan Fine & Rare Tasting event took place at the World Gourmet Summit for the second time around, this time at the Grand Hyatt Singapore. Macallan whisky aficionados were offered five exclusive vintages to sample, stirring the senses with select choices that ranged from light vanilla-flavoured whiskey aged in American oak, to rich dark red whiskies that have become signature of The Macallan. Join the Scottish whisky trail by clicking here for photos!