Uploaded June 2024 | Updated September 2026, 8 hours ago
I still can't believe people are paying $100 per (small) marron in Sydney!
Cam's videos: youtube.com/WildTouring @WildTouring
Recipe at the bottom 👇
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Ingredients:
• 2 slices of bread
• 1 large or 2 small marron (also works with prawns, yabbies and even crayfish)
• Half a bulb of garlic, crushed
• ¼ cup extra virgin olive oil
• 1.5 tbspn course salt
• 1tsp pepper
Directions:
• Crush the garlic into a mortar and pestle add salt, pepper and ¼ cup EVOO.
• Grind the mixture up for 3-5 min or until very fragrant and emulisified.
Cut the marron in half and clean out the gut tube and head, leaving the shell and legs on.
• Generously coat the marron in the mixture and grill shell side down on medium/low heat until the flesh goes white – don’t flip them. This should take 15-20min
• Coat one side of the bread in the garlic/chilli mixture and grill until browned.
• Serve hot and squeeze lemon over the top.
Gear
• Mortar and pestle
• Grill (Travel Braai is ideal)
Tip
• Garlic emulsion lasts a couple of weeks in the fridge, so if you don’t want to carry a mortar and pestle, just pre-make it at home.
I still can't believe people are paying $100 per (small) marron in Sydney!
Cam's videos: youtube.com/WildTouring @WildTouring
Recipe at the bottom 👇
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Ingredients:
• 2 slices of bread
• 1 large or 2 small marron (also works with prawns, yabbies and even crayfish)
• Half a bulb of garlic, crushed
• ¼ cup extra virgin olive oil
• 1.5 tbspn course salt
• 1tsp pepper
Directions:
• Crush the garlic into a mortar and pestle add salt, pepper and ¼ cup EVOO.
• Grind the mixture up for 3-5 min or until very fragrant and emulisified.
Cut the marron in half and clean out the gut tube and head, leaving the shell and legs on.
• Generously coat the marron in the mixture and grill shell side down on medium/low heat until the flesh goes white – don’t flip them. This should take 15-20min
• Coat one side of the bread in the garlic/chilli mixture and grill until browned.
• Serve hot and squeeze lemon over the top.
Gear
• Mortar and pestle
• Grill (Travel Braai is ideal)
Tip
• Garlic emulsion lasts a couple of weeks in the fridge, so if you don’t want to carry a mortar and pestle, just pre-make it at home.
