Chef's Recipes

Smalls Bar's radishes with bone-marrow rouille

Radishes with bone-marrow rouille from Smalls Bar in South Melbourne is the ultimate autumn snack.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print
Radishes with bone-marrow rouille
"Smalls bar's radish with bone marrow is delicious. I'd love to get my hands on the recipe."
Frank Blatchford
Auckland, New Zealand
To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 16 mixed radishes, trimmed, scrubbed, halved lengthways or quartered
  • Extra-virgin olive oil and beetroot powder to serve
Bone-marrow rouille
  • 1 egg, at room temperature
  • 80 gm peeled, diced sebago potato
  • 40 gm bone marrow, from about 1kg split marrow bones
  • ¼ tsp butter
  • ¼ tsp dried chilli flakes


  • 1
    For bone marrow rouille, cook egg in a saucepan of
    simmering salted water over medium heat for 8 minutes (just
    under hard-boiled), place in cold water to cool, then peel and set
    aside. Meanwhile, boil potato in a separate saucepan until tender
    (10-14 minutes). Drain and set aside. Heat a frying pan over
    medium-high heat, add butter and fry marrow until browned
    at the edges (1-2 minutes). Transfer to a blender along with chilli
    flakes, egg and potato and blend until smooth (2-3 minutes).
  • 2
    Arrange radishes and spoonfuls of bone-marrow rouille
    on plates, drizzle with extra-virgin olive oil, dust with beetroot
    powder and serve.


Beetroot powder is avaliable from Herbie's Spices. Order marrow bones from a butcher.