Hugh Allen, Executive Chef at Vue de monde, shares a recipe with us.
Coconut and Cauliflower Puree
500ml coconut cream
grapeseed oil, as needed
1. Finely chop the cauliflower florets and sweat in oil until tender, without colour.
2. Add the coconut cream and cook out until combined and cooked.
3. Blitz in the Vitamix on high speed until silky smooth.
4. Pass and cool in a bowl sitting on an ice bath. Reserve in refrigerator. Make daily.
Live marron, as needed
Salt, as needed
1. Bring a pot of water to a rapid boil; season water with salt.
2. Remove heads from the marron and reserve for later, skewer the marron through the intestinal cord.
3. Blanch for 55 secs and shock into an ice bath, allow to cool completely.
4. Remove skewer from the marron and crack the shell off the marron tail carefully.
5. Re-skewer the marron to ensure it doesn’t curl up during cooking. Store in the fridge wrapped in a CHUX or
towel then vacuumed to prevent oxidization.
6. Remove the coral from the marron heads with a spoon. Reserve for later.
7. Reserve the marron heads for the curry sauce.
Marron and Saffron Paste
15g fennel seeds
15g coriander seeds
15g mountain pepper seeds
5g celery seeds
80g shallots, peeled and chopped
80g carrots, peeled and chopped
100g fennel, peeled and chopped
60g garlic cloves, peeled and chopped
80g galangal, peeled and chopped
3g birds eye chillies
1 kaffir lime, peeled
90g lemongrass, white part only, bruised and chopped
200g grapeseed oil
1. In a pan, dry roast the fennel seeds, coriander seeds and peppercorns. Once cooled, grind spices to a
2. To make the paste, combine all the ingredients except the oil and puree with a stick blender. Gradually pour
in the oil until you have a smooth paste; add some hot water if needed.
700g marron and saffron paste
500g blue mussels
300g fish bones
300g marron heads
400g tomatoes, chopped
150ml white wine
4L chicken stock
10 kaffir lime leaves
250g grapeseed oil
salt, as needed
1. Steam the mussels open with the white wine; strain the liquid and reserve. Reserve the mussels and
discard the shells. Combine the saffron with the mussel/wine liquid and let steep on low heat till infused.
2. In a large pot, heat the oil until smoking. Add the paste with salt and the kaffir lime leaves, reduce the heat
to low, and cook for 20–30 mins or until the paste has lost its rawness. Add the mussels, fish bones, marron
heads and tomatoes and continue to cook for 5 mins. Pour the chicken stock and saffron and mussel water
into the pot and bring to the boil; reduce heat and simmer for 45 mins. Remove the marron heads, then put
through a mouli and pass through a fine sieve.
Reduced white wine
1. In a pot, heat up a little butter in saucepan. Add a spoonful of the marron coral and cook for around 10 secs
in around 200 ml of marron curry sauce. Season with a little butter, crème fraîche and a little of the reduced
2. Cook marron in butter in a pan over a medium heat. Heat up the coconut puree in a separate pot. Place a
spoon of puree in the centre of a warm bowl; round off puree. Place the cooked marron tail directly on top.
Serve with 3–4 tablespoons of finished marron curry.