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Let Me Tell You A Story About Sturgeon
Sturgeon marrow salad, sorrel & false lily
“I’m doing research for Northern Divine [the Sunshine Coast company that farms sturgeon for caviar]. I’ve discovered that you can use a lot of different parts for amazing ingredients. Besides marrow, I’ve cooked with the fat, the liver, the heart and the fins. The marrow comes out of the bones as big and thick as a garden hose. I simmered it for five hours until it looked like translucent jelly. The flavour is very neutral, like jellyfish or sea cucumber. I’ve made desserts with it as well. I kept it refreshing, with salt, pepper, sprouts and olive oil. People have a love-hate relationship with this ingredient. It all depends how adventurous you are.”

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