I had a tête-à-tête with Marco Pierre White last night.
We were midway through our silky mushroom consommé when he noticed my chipped toenail polish and suggested a spot that does good pedicures next to the Pool Shop in Landsborough.
His eyes followed the curve of my leg, he lent in close to my ear and whispered “they do discrete leg waxing too”.
roasted marrow bones with caper salad
- 1 kg marrow bones, split lengthways and cut into (about) 15cm lengths
- 2 spring onions
- 4 tsp capers
- 1 large bunch parsley
- juice of half a lemon
- cracked pepper
- toast to serve
Preheat oven to 230ºC (fan forced).
Lie the marrow bones, centre up, in a baking dish. Use foil to make bases for them if need be.
Bake your bones at 230ºC for twenty minutes.
To make the caper salad accompaniment, finely chop the shallots, capers and parsley. Combine in a bowl with the lemon juice and pepper. Season to taste.
After running out on Marco in the middle of dinner I lay in the dark reflecting on what I’d learned:
- Apparently I find the fifty-two year old version of Marco just as sexy as his smouldering twenty year old self, and
- I shouldn’t take olive leaf extract right before bed.
ever had a romantic dream about someone unexpected?