Pademelon, Pumpkin and Smoked Bone Marrow

Name: Pademelon, Pumpkin and Smoked Bone Marrow
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: Serves 4 as a starter
Ingredients: 4 wasabi leaves, chargrilled; 50 ml honey, such as Beechworth iron bark; 5 grams butter; 1 small shallot, chopped; 10 grams sunflower seeds, roasted; 50 grams fondant; 50 grams glucose; 25 grams salt; salt; 1 small ramekin chopped parsley; juice of ½ lemon; 250 grams bone marrow; large handful of saltbush; grapeseed oil; 2.5 litres water; 500 grams pumpkin, such as galeux d’eysines, skin removed; oil, for deep-frying; 10 grams butter; ½ orange; 100 grams sunflower seeds, roasted; 50 ml apple vinegar; 500 grams pademelon fillet; milk, to cover

Preparation info

Serves
4
as a starter

Difficulty
Medium
Ready in
2 hr 30

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

A pademelon is a small marsupial similar in body structure to a wallaby or kangaroo—either of which can also be used to produce this beautiful dish by Shannon Bennett. Roast pumpkin brings a sweet, earthy flavour to contrast the smoky gaminess of the pademelon and marrow, while the delicate pumpkin crisps and tuille lend texture and colour without adding more ingredients to the dish.

Ingredients

Main course
Gluten-free
Sous vide

Ingredients

Method