At Marnong Estate, the table is more than a place to dine—it’s where atmosphere, flavour, and landscape come together.

Framed by rolling vineyards and open skies, every dish served at Marnong reflects a sense of place. Long lunches stretch into the afternoon, desserts are shared, and the experience lingers well beyond the final course.

The Marnong Table is an extension of that experience—bringing signature recipes from the estate into your home.

Created by Itallo Sampaio

Head Pastry Chef of Marnong Estate

What Makes This Oreo Brownie Recipe So Special

A NOSTALGIC INDULGENCE, ELEVATED.

This Oreo brownie brings together familiarity and refinement—taking a classic flavour and elevating it through technique and balance.

A base of dark chocolate and butter creates a rich, glossy foundation, while almond meal adds depth and structure. A touch of sea salt enhances the intensity of the chocolate, cutting through the sweetness with precision.

Folded throughout, broken Oreo pieces introduce texture and contrast—soft, fudgy layers meeting moments of crunch.

Baked until just set, the centre remains dense and smooth. Served warm, it softens into a rich, indulgent finish. Chilled, it becomes firmer—almost truffle-like in texture.

It’s a dessert that feels both familiar and considered, designed to be shared.

From our kitchen to yours

At Marnong Estate, desserts are part of the experience—they arrive at the table to be enjoyed together, extending the moment rather than concluding it.

This recipe carries that same intention.

Whether served after a long lunch, shared with guests, or enjoyed as a quiet indulgence, it brings a sense of the estate into your home.

Oreo Brownie Recipe

Serves 1 slab (15cm x 20cm)

INGREDIENTS

800g caster sugar
350g water
270g dark chocolate
350g unsalted butter, room temperature
270g whole eggs
150g gluten-free flour (or 115g plain flour)
100g almond meal
10g sea salt
250g Oreo cookies, roughly broken
Extra sea salt, for finishing

 

METHOD

1. Off the heat, combine caster sugar and water in a saucepan. Stir until the sugar has fully dissolved. Bring to a boil over high heat and cook until the syrup reaches 116–118°C.
2. Using a heatproof bowl set over a pot of gently simmering water, melt the dark chocolate slowly, stirring occasionally. Once fully melted, add the butter and stir until smooth and incorporated. Remove from the heat and set aside. 
3. Place the eggs into the bowl of a stand mixer. When the sugar syrup reaches 116°C, pour it in slowly while mixing on high speed. Continue whipping until the mixture is pale, airy, and cooled to room temperature. 
4. Reduce the mixer speed to low and gradually pour in the chocolate and butter mixture. Mix until just combined. 
5. In a separate bowl, whisk together the gluten-free flour, almond meal, and sea salt. Add to the wet mixture and mix on low speed until just incorporated. Do not overmix. 
6. Grease and line a 15 x 20cm baking tin with oil spray and baking paper. Pour in half the batter, then evenly scatter the Oreo cookie pieces over the top. Add the remaining batter and smooth the surface. Sprinkle lightly with sea salt. 
7. Bake at 170°C for 30–40 minutes, depending on your oven. The brownie is perfectly baked when a probe inserted into the centre reads 96°C. It may appear slightly underdone but will firm up as it cools. 
8. Allow to cool completely in the tin before slicing.
   To serve: Serve on its own or warm with a scoop of vanilla bean ice cream for a rich and indulgent finish. 

A TASTE OF MARNONG WHEREEVER YOU ARE

This is more than a dessert—it’s a reflection of shared moments, considered flavours, and the quiet luxury of time spent at the table.

A small piece of Marnong, brought into your home.

We believe good food and estate-grown wine are made to be enjoyed together. We’re sharing this deliziosa ricetta so you can bring a little of the Marnong experience into your own home—creating a beautiful moment around the table, just as we do here at the estate, con amore.

 

A Tuscan classic reimagined.

Rich in tradition and bold in flavour, this slow-cooked duck ragù is a celebration of regional Italian cooking. Crafted with care and layered with depth, it brings the warmth of the countryside into the luxury of your dining room.

Succulent Aylesbury duck, aromatic herbs, and a reduction of Marnong Estate Sangiovese creates a ragù rich in depth and elegance. The wine’s vibrant cherry notes and earthy undertones elevate the slow-cooked sauce, balancing the richness of the duck with finesse. Simmered with garden vegetables and heirloom tomatoes, the flavours intensify, resulting in a velvety ragù that pairs beautifully with fresh pappardelle, pillowy gnocchi, or creamy polenta. Finished with Parmigiano Reggiano, this dish is a celebration of slow food and seasonal produce—comforting, refined, and unforgettable.

 

This recipe serves four

 

INGREDIENTS

2 Aylesbury duck legs
1 carrot, small dice
2 celery stalks, small dice
1 large brown onion, small dice
2 fresh bay leaves
A few sprigs of sage
A few sprigs of rosemary
5 cloves garlic, crushed
1 cinnamon quill
6 ripe Roma tomatoes, roughly chopped
350ml Marnong Estate Sangiovese red wine
500ml brown duck or chicken stock
Salted butter, for browning
Extra virgin olive oil
Optional: a handful of fresh peas
Optional: 50g dried porcini mushrooms, soaked and sliced
Flaky salt and freshly cracked black pepper

 

METHOD

1. In a heavy-based saucepan, melt a knob of salted butter with a generous drizzle of olive oil. Place duck legs skin-side down and cook over medium heat until golden brown. Remove and
   set aside.
2. Add the diced carrot, celery, onion, crushed garlic, sage sprigs, and cinnamon quill. Sauté gently for a few minutes until softened and aromatic.
3. Pour in the Marnong Estate Sangiovese to deglaze, scraping the pan. Reduce the wine by half to concentrate its flavour.
4. Stir in the chopped Roma tomatoes and the stock. If using, add the soaked and sliced porcini mushrooms at this stage to introduce an earthy richness. Bring to a gentle simmer.
5. Return the duck legs to the pot, nestling them into the sauce.
6. Add rosemary and bay leaves.
7. Cover with a cartouche (baking paper lid) and transfer to a 180°C oven. Slow cook for 2 hours, until the duck is tender and falling off the bone.
8. Remove the duck legs and shred the meat from the bone. Return the meat to the sauce and discard the rosemary stalks, sage, and bay leaves. If using, stir through a handful of fresh peas just before serving—they will retain their brightness and gentle sweetness.
9. Season to taste with flaky salt and cracked pepper.
   
   To serve: Spoon generously over hand-cut tagliatelle, pappardelle, pillowy gnocchi, or soft wet polenta. Finish with a flourish of Parmigiano Reggiano for a truly indulgent experience.