Main · Season 17

WA Marron, Sheeps Sorrel, Native Citrus, Green Ants

Name: WA Marron, Sheeps Sorrel, Native Citrus, Green Ants
Yield: 4
Ingredients: 4 Western Australian marron; 125g unsalted butter, softened; 50g fresh lemon myrtle leaves; sea salt flakes, to taste; 120g wild watercress; 170g English sorrel; 2 royal blue potatoes; 100g butter; 100ml chicken stock; lemon juice, to taste; salt, to taste; 200g frozen lemon aspen; 100g frozen dessert limes; 400g water; 30g butter; 2 tbsp sugar; 20g lemon juice; 2g agar agar; ¼ sheet gold gelatine; 1 cup saltbush leaves; 1 tsp vinegar powder; 4 tsp green ants; 12 wild watercress leaves; 12 sheep’s sorrel leaves; 8 bronze fennel tips

Laura Sharrad

11 Aug 2025

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

4Western Australian marron

Lemon Myrtle Butter

125gunsalted butter, softened

50gfresh lemon myrtle leaves

sea salt flakes, to taste

Sorrel Sauce

120gwild watercress

170gEnglish sorrel

2royal blue potatoes

100gbutter

100mlchicken stock

lemon juice, to taste

salt, to taste

Native Citrus Gel

200gfrozen lemon aspen

100gfrozen dessert limes

400gwater

30gbutter

2 tbspsugar

20glemon juice

2gagar agar

¼ sheetgold gelatine

Saltbush Leaves

1 cupsaltbush leaves

1 tspvinegar powder

To serve

4 tspgreen ants

12wild watercress leaves

12sheep’s sorrel leaves

8bronze fennel tips

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Lemon MyrtleSorrelMarronSaltbushEntrée

Recipe by Laura Sharrad, Season 17. Originally published by Network 10 on 11 Aug 2025.

Original on 10 Play ↗