Coal Roasted Yallingup Marron, Lemon Myrtle Emulsion and Hand Made Sea Salt

Recipe provided to us by Fervor

Lemon Myrtle

Backhousia citriodora


(serves 4 entrees)

4 Marron
1 Free range egg
250ml of Grape seed oil
1 tsp of lemon myrtle powder
Table salt



  • Place marron in ice water for 20 minutes to put to sleep
  • Iki Jime spike marron then boil for 1 minute, take out and place back in ice water for 5 minutes to stop cooking
  • Peel the shell off the marron and place in the fridge.

Lemon Myrtle Emulsion

  • Boil an egg for 6 minutes and place in ice water until cool, then peel.
  • In a jug blender blitz egg and 50 ml of cold water until smooth.
  • Slowly drizzle in 250ml of grape seed oil, while blending
  • Add half a tsp of salt and a whole tsp of lemon myrtle powder ( to your liking )

Hand Made Sea Salt

  • Collect 10l of seawater and boil down until liquid becomes white and tastes very salty.
  • Lay slurry of salt on a baking tray to dry


  • Cook Marron over hot coals or on BBQ.
  • Place emulsion on plate with hand made sea salt on the side.
  • Ask guests to season the marron with the sea salt, drag through the emulsion and then eat with their hands.
  • Serve with warm hand towel to clean hands after.


Make sea salt days in advance or buy good quality sea salt.


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