Ingredients

• 24 extra large green Australian prawns
• Olive oil for brushing

Garlic Parsley Butter

• 180 g butter, softened 
• 2 tablespoons finely chopped parsley
• 1 teaspoon crushed red chilli flakes
• 4 cloves garlic, finely chopped
• Zest of 1 lemon
• Sea salt and freshly ground black pepper
• Toasted rye to serve 

Mornay Sauce 

• 2 tablespoons garlic parsley butter 
• 1 tablespoon plain flour 
• 1 teaspoon mustard powder
• ½ cup finely grated gruyere 
• 1 ½ cups milk

For the complete recipe from Love Australian Prawns, click here.

Ingredients

•  20 small green Australian prawns, peeled and chopped 
• 2 teaspoons chopped tarragon 
• 2 teaspoons chopped chervil, extra to serve
• ¼ cup crème fraiche 
• 16 gow gee wrappers
• 12 cooked, peeled prawns to serve
• Green chervil to serve

Butter lime sauce 

• 1/3 cup white wine vinegar 
• 1 eschallot, finely diced 
• 250 g chilled butter, chopped 
• ¼ cup lime juice 
• 1 teaspoon finely grated lime rind

For the complete recipe from Love Australian Prawns, click here.

This Spanish-style dish, with a lovely smoky note from the smoked paprika, makes a great entrée, main course or tapas dish.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 red capsicum, finely sliced
• 50g chorizo, finely sliced (see notes)
• 300g boiled new potatoes, sliced 
• Salt flakes and freshly ground black pepper, to taste 
• ½ tsp smoked paprika 
• 1 clove garlic, finely chopped
• 300g Cuttlefish, cleaned and finely sliced
• 3 canned tomatoes, chopped
• ½ cup chopped flat-leaf parsley
• Crusty bread, to serve

Method

1. Heat oil in a frying pan over a medium heat. Add capsicum and cook for about 3 minutes, until starting to soften. Increase heat, add chorizo and fry until beginning to crisp.
2. Stir in garlic, potatoes, salt, pepper and paprika and cook for a further minute. Add Cuttlefish, tomato and parsley and cook until the cuttlefish just turns opaque.
3. Spoon into a bowl and serve with crusty bread.

Notes

• Chorizo is a Spanish sausage made with pork and paprika, available cured or raw, use either for this recipe.
• Alternative species: Baby Octopus (cut into quarters), Prawns, Squid, Calamari.