• Marron with Pernod and dashi (Born to Cook: Jack Stein Downunder)Source: Born to Cook: Jack Stein Downunder

The dashi broth offers umami and balance to the rich and buttery marron, with subtle sweetness and aniseed notes from the Pernod.






Skill level

Average: 5 (1 vote)

Marron is native to certain areas of Australia, but can easily be substituted for crayfish, lobster or langoustine.


  • 2 marron
  • 5 g sachet of dashi granules 
  • ½ cup Pernod
  • 1 shallot, finely sliced
  • olive oil
  • tarragon fresh, picked
  • 2 handfuls macadamia nuts

To serve

  • 1 lemon
  • 5 nasturtiums, or other edible flowers
  • 5 g rocket

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Bring a big pot of salted water to the boil, poaching marron in it for 3 minutes. Drain and set aside.

Boil 500 ml of water and empty a sachet of dashi granules into it. Set aside.

Heat a dash of olive oil in a saucepan and caramelise the macadamias. Add a pinch of salt and two tablespoons of butter, removing from heat once the nuts have browned slightly and the butter starts to foam. Pass through a muslin cloth (a fresh chux cloth works, too) and set aside.

For the vinaigrette, add the shallow, zest and juice of the whole lemon into a bowl with half a cup of Pernod and stir through.

Remove claws from the marron and run a knife lengthways through their bodies to split them in half. Lay them face-down on a hot pan and finish over a high heat for around two minutes. Remove marron from heat and deglaze the pan with the dashi, then pour this into the vinaigrette.

To serve, place the marron on a plate and drizzle with vinaigrette. Crush the macadamias and sprinkle over the top, finishing with some fresh tarragon leaves. Serve with a side salad of tossed nasturtiums and rocket.