Each issue, we bring you a recipe revealed to us on our travels by a hotel chef. This one is from Kingfisher Bay Resort, Fraser Island and features bush-style sizzling saganaki king prawns pan-fried in garlic and olive oil and finished with desert raisins, white wine and fresh feta cheese.


10 x green prawns
40g diced onion
40g feta cheese
10g minced garlic
160ml white wine
200ml bush-tomato
Napoli sauce (see below)


Sauté onions and garlic. Add prawns (shelled, deveined, heads removed), then deglaze with white wine. Serve into bowls and finish with bush tomato Napoli sauce and feta cheese. Serves two.

Ingredients for Bush-tomato Napoli sauce:

100g onion
20g garlic
100g white wine
2L crushed tomatoes
100ml balsamic vinegar
50g brown sugar
150g bush tomato (dried)


Sauté 100g onion and 20g garlic, deglaze with white wine – reduce down and add crushed tomatoes. Turn heat down and let cook out for two hours and then add balsamic vinegar and brown sugar. Blitz and add bush tomato.
Season with salt and pepper.

Grocery note:
You can buy sundried bush tomatoes
online from www.bushtuckershop.com

Enjoy this article?

You can find it in Issue 37 along with
loads of other great stories and tips.