Serves 6  


500g marlin

100g thyme 

1 whole cabbage


Apple dressing

50g white onion 

70ml rice vinegar 

100ml soy sauce 

5ml sesame seed oil 

5ml honey 

5ml whole grain mustard 

5ml white sesame seeds 


Horseradish emulsion

15ml minced horseradish 

5ml wholegrain mustard 

10ml white wine vinegar 

20ml soy sauce 

1 egg yolk

5ml light miso paste 

200ml olive Oil 



Herb fired marlin

Heat the barbeque and place the grid directly onto the coals. Place thyme around the edges of the barbeque and place the marlin onto the griddle. Turn the marlin every ten seconds until every side is coloured. Once cooked, place directly into the fridge for about 30 minutes until cool. Slice into 1cm thick slices and set aside. For the sliced cabbage, trim any outside pieces of the cabbage then slice the cabbage across the root on a meat slicer, keeping it together as possible. Then, set onto cling film until needed.


Apple dressing 

Blend all of the ingredients for the apple dressing, except for mustard and sesame seeds, in jug blender or thermo mix. Stir in mustard and sesame seeds. 


Horseradish emulsion

Place all the ingredients for the horseradish emulsion, except for olive oil into a jug blender and blend for one minute. Slowly add the olive oil until emulsified and thick.


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