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EP 17 (part 2): Quick and easy garlic prawns with butter and chilli

You'll love this delicious recipe from chef Martin Boetz, starring sweet Hawkesbury River school prawns - by Home Beautiful
  • 10 Aug 2018

EPISODE 17 (part 2):

Fresh from a morning trawling the Hawkesbury River with local fisherman Gary Howard, chef Martin Boetz shows you how to transform green school prawns into a stunning starter you'll love. By choosing small, sweet school prawns, all you need to do is remove the heads, if you wish, and you can eat the delicate shell and tail! Click here for the recipe.

NEXT EPISODE: The delicious and inexpensive local fish you're likely to overlook 

PREVIOUS EPISODE: Why you will love Hawkesbury River school prawns 

Cooks Co-op
EP 1: The most amazing twice-cooked wagyu beef ribs recipe

EP 1: The most amazing twice-cooked wagyu beef ribs recipe

Cooks Co-op: Meet the team

Cooks Co-op: Meet the team

Recipe: Twice-cooked beef ribs with rich tomato sauce

Recipe: Twice-cooked beef ribs with rich tomato sauce

Cooks Co-op

- by Harvey Norman
EP 1: The most amazing twice-cooked wagyu beef ribs recipe Entertain

EP 1: The most amazing twice-cooked wagyu beef ribs recipe

Cooks Co-op: Meet the team Entertain

Cooks Co-op: Meet the team

Recipe: Twice-cooked beef ribs with rich tomato sauce Entertain

Recipe: Twice-cooked beef ribs with rich tomato sauce

Recipe: Fresh herb, citrus and chilli gremolata Entertain

Recipe: Fresh herb, citrus and chilli gremolata

EP 2: How to make creamy and delicious goat's curd Entertain

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Hawkesbury hotspots Entertain

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EP 3: The best-ever goat's curd cheesecake recipe Entertain

EP 3: The best-ever goat's curd cheesecake recipe

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