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: salt; ½ orange; grapeseed oil; juice of ½ lemon; 1 small ramekin chopped parsley; milk, to cover; 4 wasabi leaves, chargrilled; 500 grams pumpkin, such as galeux d’eysines, skin removed; 50 ml honey, such as Beechworth iron bark; 50 ml apple vinegar; 10 grams sunflower seeds, roasted; 50 grams fondant; oil, for deep-frying; large handful of saltbush; 100 grams sunflower seeds, roasted; 50 grams glucose; 25 grams salt; 250 grams bone marrow; 500 grams pademelon fillet; 2.5 litres water; 5 grams butter; 10 grams butter; 1 small shallot, chopped

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

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Ingredients

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