Kitchen

I reckon Marks has become and remained successful because of honesty and value for money and it's eclecticness.

We have amazing wine, really reasonably priced I think for the wine that we offer.

Our food is sourced as local as we possibly can, it's not mucked around with too much so it has great flavour.

Food is not about science, food is about growing, producing, serving.

I think simplicity is one of our goals and achievements., When you come to the beach it is all about relaxing, and you don't have to wash the plates, you get someone to look after you who is knowledgeable, who wants you to have a good time and that's it.

All the lettuce that we're running tonight was picked fresh this morning, all the herbs come from the garden all the ice cream is churned on site here, the strawberries come from one grower, from Chandler strawberries in Irrewarra, its an Heirloom variety that's not pumped full of water from Queensland.

This is typical of the sort of food we serve here.

We've got a good supplier of duck who have a constant product all year, cause with a duck you've got to have fat. You're in trouble cooking a duck without fat!

You work a lot of hours and you put a lot of yourself into it. A good hamburger for me is as good as a great chateaubriand, or some really exclusive dish you know, it's got to be good whatever you do.

The bread, we're making it now for tonight, we don't reheat it for tomorrow we make fresh bread, we've had the same sourdough base out there for 7 years, but we add yeast, so it's like a pregnant sour dough.

If I can get local calamari, always fresh, the goats cheese from Meredith, the duck is always on, chocolate mousse is always on because I get in trouble if I take it off.

I always have brulee, I've eaten brulee all around the world and I rekcon ours is equally as good as some of the others, and generally I try to use apples only from Gellibrand but you can't have that all the time. I always have strawberries, the Irrewarra ones, if they've been here for a few days they end up in crumbles, and the rhubarb, always comes from the backyard.

I only serve Australian cheeses and as local as I can.