Follow world renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside on new hit series, On Country Kitchen.





Average: 2.4 (13 votes)


1 1/2kg          Marron

50mls             Olive oil

150g               Butter

1                     Lemon (juiced)

1                     Lime  (juiced)

1tsp                Chilli powder

250mls           White wine

300mls           Pineapple juice

1/4 cup          Sea parsley (chopped)

1/4 cup          Spring onions (chopped)

pinch              Sea salt / Pepper


Bowl - mixing

Chopping Board

Glass Bowls (ingredients)

Saucepan and lid

Gas Cooker


Serving Tray/Bowl/Plate/Platter


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.


  1. Place the live marron in freezer for an hour/hour-and-a-half (so they’re asleep).
  1. Bring a large pot of water to the boil and submerge the marron. Put the lid on and par-cook for 3 or so minutes, until the shell begins to change colour.
  2. Take out the marron and cut in half lengthways, removing the 'poo tube'.
  3. In a large, deep saucepan melt butter, add oil, chilli powder, salt and pepper and turn up the heat stirring through the halved marron until coated. 
  4. Pour in pineapple, white wine, lime, and lemon juices. Stir, then cover with a lid and simmer for 5 minutes until cooked. 
  5. Stir through chopped sea parsley and spring onions.
  6. To serve - place the marron in a deep bowl and ladle the sauce over the top. Serve with crusty bread to mop up the liquids whilst shelling and cracking the marron. 

PS: Don’t be afraid to get your hands dirty!