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Ben Shewry's murnong with crocodile fat butter sauce and native herbs

Ben Shewry's murnong with crocodile fat butter sauce & herbs

Preparation time
Cooking time


1kg crocodile trim/fat (see recipe below), (chicken fat can be used to substitute)

4 murnong, washed and cleaned (Yams or small parsnips can be used as a substitute)

50ml verjus

100g good quality butter for sauce

1 x lemon for juicing

1 x small bunch of native thyme (thyme can be used as a substitute)

1 x small bunch native basil (small basil tips can be used as a substitute)


1. Place 1kg crocodile trim/fat in a heavy based pot with half a cup of water and heat on low.

2. Be sure to stir pot every 10 minutes to avoid catching on the bottom.

3. The fat will render out of the crocodile trim slowly. Once a good amount of fat is left in the pot (around 2 hours), strain through a fine cloth or sieve and set aside in fridge for later use.

Sauce and finishing:

1. Place murnong in a small pot with 250g rendered crocodile fat.

2. Add a little salt and cook on very low until just soft. Take out and set aside somewhere warm.

3. For the sauce, using another small pot, add in verjus and 50ml water, bring to a very light simmer and immediately add in 1 tablespoon of finished crocodile fat and 100g of the good quality butter. 

4. Using a whisk, mix on low heat until emulsified and thickened. Adjust seasoning with a little sea salt and lemon juice to taste.

5. Lay the murnong on a warmed plate, and spoon over finished sauce. 

6. Cover the murnong in the native herb leaves and serve immediately.

Wine match: Viognier, aged Marsanne or Grenache

Styling: Deb Kaloper