Crumpets with Sea Urchin Garnish by Elodie Marion, Mimi’s

Elodie's signature patisserie marries with the rich flavours of the sea

Since the dreamy, waterfront dining experience that is Mimi’s at Coogee Pavilion was launched in 2020, Elodie has captivated Sydney’s food scene with her innovative desserts.

At Narooma, her simple yet revolutionary dish melded a classic crumpet with exceptional South Coast Sea Urchin tongues to create an unforgettable blend of patisserie and the sea.

Crumpets with South Coast Sea Urchin

A close-up of a freshly cooked crumpet, sliced into oblongs and topped with a whole tongue of sea urchin roe


• 6x live sea urchins
• Sea urchin tongue
• 36gr dry yeast
• 1350gm plain flour
• 22.5g caster sugar
• 40.5g baking powder
• 2x Tilba dairy cream
• Sea salt flakes
• Oil spray
• Butter
• Ice cubes
• Luke warm water

1. In a large mixing bowl, whisk the dried yeast and water together to dissolve the yeast.
2. Once dissolved, whisk in remaining ingredients.
3. Cover the with cling film and rest the batter for 30 minutes or until the batter is bubbly
4. Spray the Skillet with oil and bring to a medium heat.
5. Scoop a generous ladle of batter into the skillet, moving the pan around to ensure an even distribution of batter.
6. Cook the batter over medium heat for approximately 6 to 10 minutes. All the bubbles on the surface should have popped and started to set.
7. Once set, using a palette knife flip the crumpet over, cook for a further 4 to 6 minutes.
8. Flip the crumpet out of the skillet and onto a cooking rack to cool.
9. Garnish with your favourite toppings and enjoy.


Freeze, or store in an airtight container in the fridge for 3-4 days.

A tray of premium, plump, yellow sea urchin tongues sit atop a pile of spiky purple urchins.
South Coast Sea Urchins

Proudly supported by Julian, Liz and the team at Narooma Better Home Living

It’s always a full house in the Narooma Betta Home Living Cooking Demonstrations at Narooma Oyster Festival. In 2024, we were delighted to feature NSW seafood in every dish, supported with grant funding from the Eat More NSW Seafood Program.

Chefs love to visit Narooma to share their favourite oyster and seafood recipes and explore the oyster farms, the audience love receiving our recipe hand outs and learning new things to try at home. If they’re lucky, get a taste of some incredible dishes too.

It’s all included in Saturday General Admission Ticket, with dates for the next festival set for May 2-3, 2025.

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