Australian Food Photographer

It doesn't get more Australian than Adam Liaw's "Buried Prawn" recipe as seen in Sunday Life Magazine. Fill an aluminium foil tray with rock salt and woody herbs, bury raw prawns in their shells under the salt and put the whole dish on the BBQ. The hot salt cooks the prawns whilst intensifying the flavour, and the horns burn to perfume the salt. Perfect for your Australia Day BBQ. Styling by Hannah Meppem

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