A couple of weeks ago I went out to Austral Fisheries Head Office and met with their Sales and Marketing Manager to learn more about their sustainability program. This is something so close to my heart as for me, I think we all need to play an important role in ensuring we, as consumers, encourage transparency and responsibility in sourcing ingredients and produce. While our talk mainly centred around patagonian toothfish and the brand it’s marketed under (Glacier 51), we also spoke about their Skull Island prawns.
It was such an educational experience for me, and to put the cherry on the sundae I was kindly given some samples of both toothfish and banana prawns to take home with me. I decided I definitely wanted to create a beautiful recipe to share with my readers as a result of this.
After a little brainstorming I knew immediately what I wanted to do with some of the prawns I was given. With summer just around the corner it seemed like the perfect time to look at barbecuing recipes and use some of the delicious herbs we grow in our backyard. We particularly have a heap of coriander thanks to a new giant pot of it I’d recently bought at the Subiaco Farmers Markets so the recipe basically came together from there. I hope you enjoy it, it definitely went down a treat at home after the boy finished a long day at work.