When you are getting along in years, there are few things you can do as well as when you were young. Eating is one of them. In keeping with the Moran philosophy of only the best will do, the Australia Chef of the Year for 2010, Mark Best, will be regularly preparing his award-winning cuisine for the residents. Let's go in and meet him.

Well, I guess the cornerstone of our philosophy is, like a lot of other chefs, the ingredients. You can't get by without good ingredients, so we source the best possible ingredients, and amplify their natural qualities. At the end of the day we want the ingredients to sing on the plate, but we need to put our technique into that to allow that to happen.

Cheesemaker: This ages for 12 years and it goes for about 200 euro in Italy.
Mark: Is that right? So hopefully it's slightly less here.

Baker: We go for a dark caramelised crust, and that's not burnt you know, and the caramelisation of the crust adds a lot more flavour.
Mark: This is how I love it, the darker the better for me - I love it.
Baker: And then just a nice moist open crump
Mark: It's fantastic.

Men: Fresh fruit and vegetables - it sure beats Woolworths (laughter)

Seller: These are grown at Wallacia, which is near Warragamba Dam, not that far away, a fellow grows them there, but they're just in season now and they're beautiful, nice and red - look at that, beautiful, all ready to go.
Mark: Fantastic. Gorgeous, the best thing about ripe things is that you can eat the skin too, or I like it
Seller: I like the skin too, I think it's great for you.
Mark: Look at the beautiful nectar there, coming out of the fig.

Every customer is different, and depending on their age bracket, y'know there are differences, but food lovers are food lovers no matter what the age and the only factor is that for the older customers mobility becomes an issue so that's why we're becoming involved with Moran at Little Bay and bringing Marque Restaurant to the customer. And we will take our expertise, we were renown for the type of cuisine that we do. We will do things slightly differently but we will be cooking simple food but beautifully and elegantly done. Perhaps a simpler concept than what we do at the restaurant, so tapping into the people's food memories and the emotions involved in them. "Absolutely delicious" - that's the ultimate accolade for me. I'm just going to feed them the dish, and they'll eat it, and if they say nothing that's OK, but if they feel compelled to say, "delicious" then I'll be happy as well.

Obviously, being at Little Bay then there will be a seafood focus, beautiful fresh local fish. Also things that perhaps tap into people's memories of when they were younger and more healthy and vibrant.

It wasn't overnight, it was fifteen years long of hard work, I think as in any of these accolades, they are just a recognition of your past work, it's not anything that I've done just recently.It's about maintaining standards and having unique ideas and being able to implement those ideas consistently. I think I was rewarded for that and recognised - it's a lovely thing.

The pudding is going to be our inspiration and we're also going to tap into people's memories and the emotions that they had over dishes they loved and liked, and we're going to do more contemporary versions and my versions of them. But I want to tap into those emotions and memories, and make people happy, which is what it's all about.

I don't associate my name easily with anything, but having met Mark and seeing the facility at Little Bay, which is an absolutely state of the art aged care facility, I'm very happy to be involved in this thing. There is an alturistic element to it, where I'm very happy to give any sort of comfort I can to aged people in the facility.