Method

Marron

• 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

Plating

• 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.

Notes

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

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