It’s summer in Margaret River!
We’ve got the best of everything. Sun, sea, sand, wines… and some of the world’s most beautiful coastlines! Another great thing about this season is of course, Marron.
The largest freshwater crayfish in Western Australia and the third largest in the world, catching, cooking and enjoying Marron on a hot summer afternoon has long been a WA tradition that is here to stay.
The Cape Lodge Gourmet Retreat Cooking Class focuses on using seasonal ingredients to get you cooking using fresh, sustainable ingredients in the most delicious way possible.
This month, our Executive Chef Michael Elfwing shared some of his favourite ways to prepare Marron so you can recreate a restaurant quality three course meal at home.
Dill Poached Marron with yoghurt dressing to start, a Marron Bisque to follow, and a quick and easy Grilled Marron with Pilaf Rice Lime & Tomato Beurre Blanc for your main course. The meal was finished off with a selection of Cambray & Kytren cheeses.
A big thank you to our lovely guests who made it such a wonderful afternoon!
Chef Michael is happy to share his recipe for Grilled Marron that will surely impress your friends at your next dinner party!
Recipe: Grilled Marron with Pilaf Rice Lime & Tomato Beurre Blanc
Serves: 4 PREPARATION TIME: 30 minutes
4 marron, 250g each
100ml basmati rice
250ml chicken stock
1 tbsp butter
1 bay leaf
1 clove of garlic
50ml white wine vinegar
50ml white wine
1 shallot, sliced
1 tsp white peppercorn
1 bay leaf & 2 sprigs of parsley & chervil
1 tomato, diced
Blanch the marron in boiling salted water for 2 minutes then cool in ice water, cut the marron in half and reserve until needed. To cook the rice, heat the butter with sliced shallot, garlic & bay leaf, add the rice and stir until coated, pour in the chicken stock and cook until the rice is tender. To make the beurre blanc, place all the ingredients in a pot and reduce until almost no liquid remains, add the cream and reduce until thick, the last step is to whisk in the butter, little by little, once all the butter is incorporated season with lime juice, salt & pepper and add the diced tomato. Sear the marron in hot oil and cook for 2-3 minutes on each side, serve with the pilaf rice and beurre blanc.