A Rich, Umami-Packed Appetiser with Noosa Black Garlic Salt
Few dishes deliver indulgent flavour quite like roasted bone marrow. Rich, buttery and deeply savoury, bone marrow becomes irresistibly silky when roasted, making it the ultimate spread for toasted bread.
In this simple yet luxurious recipe, roasted marrow bones are finished with Noosa Black Garlic Salt, adding a subtle sweetness and deep umami complexity that elevates this classic dish.
Served with crispy toasted baguette slices, it’s a perfect appetiser for wine nights, dinner parties or gourmet grazing tables.
Recipe Details
Serves: 2–4 as an appetiser
Prep time: 10 minutes (+ 24 hours brining)
Cook time: 15–20 minutes
Ingredients
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Marrow bones, split lengthwise (ask your butcher to prepare them)
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10–20 g Noosa Black Garlic Salt
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⅓ cup salt (for brining)
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Cold water
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Baguette, sliced diagonally into rounds
Method
1. Brine the marrow bones
Begin this recipe 24 hours before cooking.
Fill a container with cold water and dissolve ⅓ cup salt to create a brine.
Add the split marrow bones, cover and refrigerate for 24 hours.
This step draws out excess blood and improves the flavour and colour of the marrow.
2. Preheat the oven
Preheat your oven to 200°C.
A wood-fired oven also works beautifully for this recipe.
3. Roast the marrow bones
Remove the bones from the brine and pat dry with paper towel.
Place them cut-side up in a roasting dish or cast-iron pan.
Roast for 15–20 minutes, until the marrow is soft, bubbling and lightly golden.
4. Prepare the toast
While the marrow roasts, toast the baguette slices until crisp and golden.
Arrange the toasted bread on a serving platter.
5. Finish and serve
Remove the roasted marrow bones from the oven.
Sprinkle generously with Noosa Black Garlic Salt.
Serve immediately with toasted baguette slices.
To enjoy, simply scoop out the warm marrow with a spoon and spread over the toast.
Serving Suggestions
Roasted bone marrow is perfect as:
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a luxurious appetiser
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part of a gourmet grazing table
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a starter for steak or roast dinners
Pair with Pinot Noir, Shiraz or a bold red wine.
Chef’s Tip
Any rendered marrow fat left in the pan can be strained and stored in an airtight jar in the fridge.
Use it to:
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roast potatoes
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cook steaks
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enrich sauces
It adds incredible flavour to everyday cooking.
Why Black Garlic Salt Elevates Bone Marrow
Noosa Black Garlic Salt blends sea salt with slow-aged black garlic, delivering a savoury, slightly sweet umami depth.
Sprinkled over warm bone marrow, it enhances the natural richness of the marrow while adding a complex gourmet finish.