AO 23 OCTOBER 2022
GERRARDS, BRISBANE QUEENSLAND, JULY 23 2022
You will need
2 split marrow bones per pseron approximately 15 cm [refer to image 
Maldon sea salt
black pepper, freshly ground
thyme sprigs [traditional, not lemon thyme]
10 ml quality balsamic, per person
2 slices of brioche per person
Ortiz anchovies 2 per person [2}
 The bones need to be super fresh and to get quantity they need to be ordered a week in advance. We use Parma Meats 61 437 001 385 and talk to Pat.
Two may seem a lot but there’s only a few teaspoons of marrow and it seems that those who like marrow bones better than others, show no modesty when it comes to snitching them.
 The 47.5g tins of Ortiz Anchovies in olive oil have 10 fillets per tin.
for the brioche
Brioche freezes extremely well and is best made over two days. For this dish we use 30 cm shallow loaf tins.
For the brioche recipe click here. Recipe makes two tins. For this savoury version cut the sugar back to 25g and add 5g of fine sea salt after you’ve added some flour to the mix.
Lay the bones in a single layer in a deep sided roasting dish, contact cover and refrigerate.
Take the bones from the fridge at least two hours before you want to serve.This is very important as it affects the cooking time and how well the dish works.
Cover a baking sheet with silicon mat and lay the slices of brioche out. Drizzle the oil from the anchovies over the brioche and then place an anchovy fillet on each slice.
Season the marrow bones generously with Maldon sea salt and freshly, and coarsely ground black pepper. Scatter the thyme over the top
pre heat oven to 220°C
Put the marrow bones in the oven and set a timer for 25 minutes. Immediately remove them from the oven and put the brioche into the oven. Set a timer for 5 minutes.
Pile the marrow bones onto a serving platter and the brioche onto another serving dish and serve immediately. SOne One may take none, others one, and the rest will be fought over.
A very pointy teaspoon is excellent, if they are pretty or interesting all the better!
why we review
It’s been many years since we published restaurant reviews…..our credentials two editions of ‘DINE’ published by Wakefield Press and our own self-published Galaxy Guides South Australia. We believe we bring to our restaurant reviews a broad knowledge of not just cooking over multiple cuisines, but running restaurants and as a restaurant consultant know the difference between a ‘bad night’ and a ‘bad restaurant’…click here to read Ann Oliver’s biography.
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