Last Friday night 29 October the annual Vogue Living Champagne Dinner was held at The Byron at Byron Resort and Spa.

Current Chef of the Year (SMH Good Food Guide) and one of Australia’s finest three-hatted chefs, Mark Best of Sydney’s Marque Restaurant, brought his culinary genius to the Northern Rivers. Mark’s exquisite five-course meal was matched with five of the world’s finest champagnes from the Champagne region in France.

Ninety guests were in attendance, including Gerry Harvey, Katie Page, David Clark, Editor of Vogue Living and Shannon Debreceny of Bangalow’s hatted restaurant Satiate.

Highlights of the meal were the Port Stephens oysters with sake and grilled sea foam and the local spanner crab with almond gazpacho, almond jelly, sweet corn and avruga.

PICTURES: Caroline Walsh from Vogue Living, Mark Best and Lyn and John Parche.

David Clark, editor of Vogue Living, with Katie Page and Gerry Harvey.

Mark Best (left) and Byron at Byron head chef Gavin Hughes.