The KaiKai Book

Featured in this segment from G'DAY SA, San Remo Brand Ambassador Michael Weldon highlights the versatility of San Remo Risoni by using it in a regionally inspired soup dish. Using Marron, a fresh water crustacean abundant throughout Kangaroo Island, Michael demonstrates this versatility by using the heat of the soup to part cook the pasta. See recipe @ https://sanremo.com.au/recipes/kangaroo-island-marron-soup-with-risoni/

Award winning chef Martin Benn from Sepia, cooks Western Australian marron, with a Japanese twist, for his Great Australian Dinner dish.

Neil Perry Marrons are delicately flavoured freshwater crayfish.

From a recipe of Alain Fabregues, chef and owner of The Loose Box restaurant in the Perth Hills, Western Australia. If marron is unavailable, you can substitute with rock lobster or king prawns. Serves 4 INGREDIENTS: 4 x 250g marron 1 lemon 1/2 grapefruit 1 orange 100ml vegetable stock 100g unsalted butter, chilled and diced Salt and pepper 200g fresh fettuccine 16 stringless green beans 8 baby carrots 20ml of olive oil Chives Chervil COOKING METHOD: Immerse the marrons in salted boiling water for 1 1/2 minutes. Refresh in iced water. Remove the shell from the marron and the intestinal cord. Crack the claws and remove the flesh. Be very careful not to break it. Pre-heat oven to 210c. Wash and clean the heads carefully. Shorten them by trimming with sharp kitchen scissors. Put the heads aside for garnishing the dish. Segment the lemon, grapefruit and orange removing all the pips and white pith. Bring the vegetable stock to the boil and add the segments. Cook for 5 minutes. Place this mixture in a blender and blend at high speed for 30 seconds. Add the chilled diced butter and blend into a smooth sauce. Check the seasoning and add salt and pepper to taste. Keep aside in a warm place. Be careful that the sauce does not get hot (above 55c) otherwise it will separate. Top and tail the stringless green beans. Blanch in boiling salted water and refresh in iced water. Peel the baby carrots. Blanch in boiling salted water and refresh in iced water. Season the marron with salt and pepper. Heat a fry pan and add the olive oil and seal the marron tails. Put into a pre-heated oven for 5 minutes. Remove from the oven and add the claws to the pan and let it rest for 4 minutes. Cook the fresh fettuccine in boiling salted water, until al dente. Drain well. Toss with a dob of butter, a pinch of salt, a crank of black pepper. Heat the beans and baby carrots in 2 tablespoons of water and a little fresh butter. To Serve: Roll some fettuccine onto a long roasting fork and place it in the centre of a hot plate. With a sharp knife slice the marron tail into 4 pieces lengthways. Arrange the slices on top of the bed of fettuccine keeping the shape of the tail. Place the carrots and beans decoratively on either side of the marron tail. Put the head at the top of the plate and the claws at the bottom of the plate. Emulsify the sauce with a bamix blender and spoon over the tail and fettuccine. Garnish with sprigs of chervil or dill and finely sliced chives. Serve immediately.e