BBQ Prawns With Madura Australian Lemon Myrtle

Native goodness just got even tastier.

Prawns are not only a true blue favourite but also a great Australian Christmas tradition.
So it goes without saying that we’d showcase one of our favourite native superfoods, Madura Australian Lemon Myrtle and combine it with an Aussie legend – our humble prawn. Add the two together and you could quite possibly be entering into a whole realm of food heaven.
Lemon myrtle
Has a sweet citral fragrance that, when brewed or cooked it translates to a refreshing lemony flavour that captures the heart of our regional location in Northern New South Wales where lemon myrtle thrives.
Did you know?
Prawns are a good source of complete protein, vitamins B3 and B12, and selenium!
The backyard BBQ may have just gotten better – enjoy!


3 Madura Australian Lemon Myrtle Leaf Infusers (leaves removed from infuser)
1 Lime
2 garlic cloves minced
Sea salt and pepper
100ml Olive Oil
16 fresh green prawns
Pinch chill flakes
Soaked wooden skewers


To make the marinade, place all the ingredients in a bowl and combine. Peel the prawns, leaving the heads and tails intact – devein if you so choose. Toss them in the marinade and stand for no less than 1 hour. When ready, preheat the barbecue grill plate to high. Thread the prawns onto the soaked skewers, starting from the tail end. Place the skewers on a baking tray and brush with a little more olive oil if required. Cook on the barbecue for 2 minutes or until they turn bright red. Turn them over, brush with a little more olive oil and cook for another minute or until just cooked. Be careful not to overcook the prawns though!
*Recipe inspired by the beautiful Maggie Beer.

Australian Lemon Myrtle