Western Australian
Marron Rolls.

Watch Luke Cook

See How It's Done.

Follow along as Luke puts together these Western Australian Marron Rolls. Good food doesn't need a fancy kitchen.

The Shopping List

What You'll Need.

Everything you need to make two seriously good marron rolls. Tick the ingredients off as you go.

The Method

Let's Get Cooking.

Five simple steps to a bloody good Western Australian seafood roll.

1. Prepare the Marron

   Bring a large pot of salted water to the boil. Add the marron and cook for 5–6 minutes, until bright red. Remove and place into ice water to stop the cooking process. Ensure the meat is fully cooked.

2. Extract the Marron Meat

   Once cooled, use kitchen scissors to cut along the tail shell and carefully remove the meat. Dice into bite-sized pieces and refrigerate until cold.

3. Make the Marron Salad

   Combine the diced marron, celery, dill, Kewpie mayonnaise, Sriracha, salt and cracked black pepper. Mix gently until coated. Return to the fridge to chill while preparing the rolls.

4. Toast the Brioche

   Heat a frying pan over medium heat and melt the butter. Split the brioche rolls and toast the inside until golden brown. Toast the sides too if you want extra crunch.

5. Assemble and Serve

   Spoon the chilled marron salad generously into the warm, toasted brioche rolls. Garnish with extra fresh dill and serve immediately.