Marron, Egg Yolk, Wild Onion Bulbs


Preparation info

  • Difficulty


  • Serves


    : You will Need to Begin this Recipe 1 Day Ahead

Appears in


By Ben Shewry

Published 2012

  • About

Two years ago I was fortunate to meet Kris Coad, a leading Australian ceramic artist. It wasn’t easy or by chance, though — I had tracked her studio down through pieces of information given to me from several different sources. When I finally did find her she viewed me slightly suspiciously. Who was this over-enthusiastic character who wanted to order 120 plates for his restaurant? He must be crazy!

Inspiration can come from many forms and I’ve found my conversations with Kris about the texture, colour, shape and form of ceramics invigorating. As an artist Kris has a rare balance of aesthetics and function in her work. She is a great communicator and through the valued time I’ve spent with her I’ve realised just how little I understood about an important and intimate part of my work — the humble plate. Many of her plates feature in this book including for this recipe.

In Kris’s beautiful words: ‘I am interested in the spiritual and daily ritual of different cultures, the way an object, symbol, mark or shadow and its placement can trigger an emotional response. To interpret the anthropological sentiment behind beliefs, I make contemplative pieces that have a stillness and silence in an increasingly complex world.’

To Finish

  • 4 slices free-range lardo
  • 12 wild onion bulbs, lightly blanched to order
  • 2 ml grape seed oil
  • table salt, to taste
  • 8 white onion flowers, petals picked
  • 12 beach spinach tips

Place a leek half on one side of each plate. Place a piece of marron alongside. Place a piece of lardo on each portion of marron and, using a kitchen blowtorch, very lightly warm the lardo so it melts and glazes the marron.

Gently warm the prosciutto stock and spoon a little over each portion of marron. Dress the onion bulbs with a few drops of oil and salt. Place 3 onion bulbs around each piece of marron. Scatter the onion flower petals and beach spinach tips on top.

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