Series 2: Episode 3

At this time of year, it’s a fair bet you’ve enjoyed quite a few Tiger Prawns in your festive feasting. Australia loves its Top End Tigers but how many of us know what goes into producing them? We spend two hard days and nights aboard 28 metre trawler Territory Achiever in the Gulf of Carpentaria to tell the story from its source. With us for the trip is Colin Barker, executive chef at the renowned Boathouse Restaurant in Sydney’s Blackwattle Bay. He takes his turn sorting, grading and packing the beautifully big prawns in a work schedule that goes all through the night. And in the morning, Colin sets up the barbie on deck to serve Tiger Prawns with Chilli, Garlic, Soy and Burnt Butter. Then back home he cranks the delicious meter up a further notch or two with Pan Fried Gulf Tiger Prawns with Prawn Bourride and Zucchini Flowers.

COLIN BARKER

Executive Chef, The Boathouse on Blackwattle Bay

Our kitchen is in the very capable of hands of award-winning chef Colin Barker, who first joined The Boathouse in 2007 as Senior Sous Chef. Early in his career, Colin worked with Liam Tomlin at Banc before winning the NSW Lexus Young Chef of the Year Award in 2005. He then worked alongside Warren Turnbull of Assiette, then spent time in the UK as Senior Chef de Partie under the guidance of Brett Grahame at The Ledbury, a one-Michelin Star restaurant in London’s Notting Hill. A keen fisherman, Colin has a passion for seafood and enjoys seeking out the more unusual species of fish, preparing them in unique combinations with seasonal ingredients.

This Episodes Featured Recipes