Marron Recipes Australia

Many Ways of Cooking Marron

There are so many different marron recipes available to help you make the most of your marron and enjoy the subtle taste of the creatures. However, as with most things in life sometime the simplest methods of cooking marron are the best. If you haven’t yet experienced the pleasure of cooking marron we suggest that you begin with just boiling them and then enjoying between two slices of fresh crusty bread and seasoned with a little salt, pepper and white vinegar. Pure bliss!

Boiled Marron Recipe

Marron Recipes Australia


  • Marron
  • Lemon
  • Salt & Pepper
  • Vinegar
  • Fresh Bread


Marron Recipes Australia

Bring a large pot of water to the boil, with a tablespoon of salt to every litre of water and one whole lemon cut in half. When the water is boiling, put the marron head first into the pot, taking care not to be splashed. Bring the water back to the boil and cook for 3 to 5 minutes, depending on size. Cook for a further minute once the marron have risen to the top of the pot. All cooked marron are a deep red colour, regardless of their shell colour when raw.

Once cooked remove from water and rinse under cold water to stop the cooking process. Remove the tail from the carapace (head portion). Break the tail in half and remove meat from shell. (This is done in the same way you would shell a prawn or crayfish) You now need to devein the marron in a similar fashion to how you would a crayfish or prawn.

You are now ready to enjoy your marron. Place between fresh bread, season with salt, pepper and a little sprinkle of vinegar and enjoy.

Grilled Marron with Chilli Herbs and Lemon Recipe

This is a favourite recipe with our family and usually included with any family celebrations and Christmas day luncheons. The aromas of the herbs and spices combined with the marron cooking always remind us of lazy days in Bali.


  • 6 raw Marron split down the middle*
  • 250 unsalted butter – room temperature
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped parsley
  • 2 large red chillies – finely chopped
  • 2 cloves of garlic – finely chopped
  • Zest of two lemons/limes
  • Sea salt and pepper
  • Olive oil for brushing
  • Lemon or lime wedges


  1. Combine all herbs and spices together. Add butter and mix to combine. Once ready consistency will be of a herbed butter.
  2. Heat barbeque.
  3. Brush each marron with the butter mixture. Be generous with your application.
  4. Place the marron shell side down onto the preheated barbeque and cook until meat goes from transparent to opaque. This will be approximately 4 minutes but will depend on size of each marron.

    If you can place a fork in the tail and remove meat in one easy movement the marron are cooked and ready for eating.

    Serve marron with lemon wedges and a green salad.

*How to Split a Marron in Half

The most humane method of killing a marron is to pierce the brain with a sharp knife.

With the blade facing towards the marron's eyes, insert a sharp knife into the central ridge on the head. The brain is located just behind the eyes. Then lever the knife downwards, cutting the head in half. Reverse the knife and cut the marron in half towards the tail. Be very wary of the marron’s claws during this process as they can inflict a very painful nip. Rinse in cold water.

The marron are now ready to cook in recipe above or in any other recipe that requires raw marron.

Marron Mornay Recipe

Cooking Marron Australia

With the cold weather now with us our tastebuds seem to need good wholesome comfort foods that warm us from the inside out. What better than to achieve this with this creamy Mornay. It also means that you can enjoy a feed of marron in a more economical way as the Mornay base increases the amount of mouths that each marron will feed.


  • 4 Marron
  • 50g Butter
  • 1 Onion finely chopped
  • Broccoli
  • Carrots
  • 1 Clove Garlic minced (optional)
  • 100g Plain Flour
  • 600 ml Milk
  • Salt
  • Pepper
  • Dash Worcestershire Sauce
  • 1tsp Lemon Juice
  • ½ cup grated Tasty Cheese
  • ½ cup Breadcrumbs
  • 2Tbl chopped parsley

Steam carrots and broccoli until they have reached the equivalent of al dente pasta (not limp and overcooked)

Prepare marron as per instructions for splitting a marron in half (above)

Melt the butter, add onion, capsicum and garlic. Cook until soft but not browned. Add flour and mix thoroughly for 1 minute. Slowly add the milk, stirring until thickened. Add pepper, salt, Worcestershire, lemon juice, parsley.

In a baking dish combine broccoli, carrots and marron. Add thickened sauce and cover with a layer of mixed cheese and breadcrumbs. Bake at 180C for approximately 15-20 minutes or until top browned.

Serve immediately with crusty bread to mop up sauce, lemon slices and rice if desired.

Serves 2

Marron Linguini Recipe

Cooking Marron Australia

A really simple dish to prepare that is delicious served for that special winter treat with family and friends. The wine and lemon juice produce a refreshing bite combined with the marron.


  • 1 packet linguini
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil plus more for drizzling
  • 1 bunch of spring onions, finely diced
  • 3 cloves of garlic, sliced
  • I red chilli finely diced (optional)
  • 4 large marron, peeled and deveined and roughly chopped
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley leaves


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is al dente. Drain the pasta.

Meanwhile, in a large frypan, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the spring onions, garlic, and red chilli (if using) until the spring onions are translucent, about 3 to 4 minutes. Season the marron with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the marron from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the marron to the pan along with the parsley.

Stir well and season with salt and pepper.

Combine pasta and marron on a plate and garnish with freshly chopped parsley and finely sliced chilli. Serve immediately.

Serves 4

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