Preparation time: 10 minutes
Ingredients (just a few marron, see below)
This recipe is about as simple as it gets but it brings back memories from years ago.  Back then wild marron were abundant and catching them in our South West rivers and dams was great fun. Sadly those days are mostly over but fortunately you can still enjoy the delicious taste of fresh eco-farmed marron from Great Southern Marron.  Simply boiled in salted water and eaten straight away with a little vinegar or lemon juice and a chilled glass of wine or cold beer, YUM!
After putting your marron to sleep for 30-60min in the freezer drop them into a pot of salted, boiling water (vinegar, lemon, dill or garlic optional).  Bring them back to the boil and allow them to cook for a further minute or two until they turn red and start to float. Then plunge them into iced or cold water to cool. They can be eaten straight away warm with bread and too much butter or kept in fridge until cool enough to have with a cocktail sauce and salad. Otherwise you could simply add a touch of salt or dunk in some vinegar or lemon. The options are endless.

Hint: To remove the tails from the heads simply twist and pull apart. Then scissor or crack the tail shell open to remove meat. Clean out with fresh cold water and lastly de-vein for perfect presentation.