With the Margaret River Gourmet Festival around the corner, featured chef Rene Redzepi shares a delicious and beautiful recipe for you to try at home!


  • Pickled Vegetables

  • 1 baby celeriac

  • 3 carrots in different colors

  • 1 small pumpkin

  • 2 small baby beets

  • 2 small parsley roots

  • 5 small onions

  • Juniper Berry Brine for Celeriac

  • 250g water

  • 100g apple vinegar

  • 4g of fresh juniper berries

  • Parsley Brine for Parsley Roots

  • 250g water

  • 25g of parsley stems

  • 60g apple vinegar

  • Apple Brine for Pumpkin and Orange Carrots

  • 125g water

  • 125g sugar

  • 250g apple vinegar

  • 15g apple flowers

  • Hip Rose Brine for Beets

  • 400g water

  • 350g hip rose vinegar

  • Elderflower brine for white carrots

  • 250g water

  • 100g elderflower vinegar

  • Beer brine for onions

  • 200g of light beer

  • 120g of balsamic apple vinegar

  • 90g of honey

  • Roasted Pork

  • 2500g pork ribs cut in smaller pieces

  • 1 onions

  • 1/2 apple

  • 2 celery branches

  • 5 branches of thyme

  • Smoked Marrow

  • 250g marrow

  • 500g water

  • 35g salt

  • Herbs

  • 20-25 herbs per person from the following selection:

  • Yarrow

  • Jack-by-the-hedge

  • White Deadnettle

  • Chickweed

  • Carrot tops

  • Pea shoots


  • Pickled Vegetables:

  • 1.

    Peel all the vegetables and cut them thin on a mandolin. Blanch the vegetables briefly. Dry the vegetables off and then vacuum all the vegetables with their respective pickling brine for minimum 1day.

  • Juniper Berry Brine:

  • 1.

    Blend everything together and pass through a strainer.

  • 2.

    Parsley brine

  • 3.

    Blend everything together and pass through a strainer.

  • Apple Brine:

  • 1.

    Bring water and sugar to the boil and cool down.

  • 2.

    Add the apple vinegar and the flowers and reserve.

  • Hip Rose Brine for Beets:

  • 1.

    Mix and reserve

  • 2.

    Elderflower brine

  • 3.

    Mix and reserve.

  • Beer Brine:

  • 1.

    Mix and cook. Pour over the peeled and cooked onion shells.

  • Roasted Pork:

  • 1.

    Brush a little oil on the ribs and roast at 230° for 30 minutes until very golden. Peel the vegetables and roast them on a pan. Combine all the components in a deep gastro and add water until covered. Cover the gastro and cook in an oven at 80° for 10 hours. Strain the liquid and reduce until half.

  • Smoked Marrow:

  • 1.

    Soak the bone marrow in ice water for 48 hours changing the water at least two times a day. Cook brine on salt and water and when cooled down soak the marrow for another 48 hours. Smoke lightly in smoker with smoking chips and hay. Cut slices of approx. 1cm and cut them out with a round cutter. Melt all the marrow remaining and pass through a strainer when completely melted.

  • Herbs:

  • 1.

    Pick all the herbs into iced water and rinse them carefully. Spin them until dry and keep cool.

  • Serving:

  • 1.

    Plate all the pickled vegetable around the plate. Decorate all the herbs around the plate and heat the cut out marrow pieces slightly. Make sure the plate is at room temperature and heat the pork sauce in a pot and split it by adding a small amount of brown butter and some chopped parsley and tarragon. Add the marrow pieces and the sauce to the plate.


Recipe from Rene Redzepi who joins the celebrity chef line up at the inaugural Margaret River Gourmet Escape. Set against the stunning back drop of Western Australia’s remarkable South West region, the Margaret River Gourmet Escape showcases over 20 international and local food and wine experts at the ultimate in culinary adventure and will take place this November, from Thursday 22 to Sunday 25.

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