There’s a specific ritual that marks the shift into cooler autumn days on the South Coast: messy hands, a cold local lager, and the first sweet hit of a freshly caught “Kingy”. Prawn season has officially landed in the Shoalhaven, and our local chefs are making the most of the catch with everything from traditional garlic feasts to smoky tandoori tigers. Hospitality editor Narrell Tabone has found the best spots to pull up a chair.
Prawn season on the South Coast arrives with the first sweet “kingys” giving us joyfully messy hands, a ritual that defines our region’s late summer and into cooler autumn weather.
Right here in Huskisson and across our South Coast, local chefs are chasing the crustacean flavours from beloved classics to lighter, contemporary takes, the perfect hit of salty sweetness and freshly harvested prawns appearing on menus in ways that keep us all coming back for more.
Jervis Bay Shellfish Market: The Art of the Perfect Chill
The journey of a prawn is as vital as its origin, for Scott Walter. As the COO of South Coast Mariculture and CEO of Blue Harvest, Scott believes meticulous handling is the secret to honouring true provenance.
Jervis Bay Shellfish Market – the retail outlet for Blue Harvest in the industrial zone at Woollamia, on the outskirst of Huskisson, is currently stocking Gold Coast Tiger Prawns which are sourced from the award-winning Gold Coast Marine Aquaculture farm at the Logan River.
A consistent gold medal winner at the Sydney Royal Fine Food Show, these prawns are raised in a tightly controlled, integrated system.
Scott says “water-to-processing” approach ensures the sweet, firm flesh and signature clean finish that local seafood lovers have come to expect.
He explains that not all prawns are equal at the pass. Tiger prawns, larger and deeply flavoured, carry a natural sweetness, while Spencer Gulf king prawns offer a more savoury profile and a robustness that suits the grill.
It’s this contrast that gives chefs room to shape dishes around texture and taste, rather than overworking the ingredient.
There’s also a quiet truth behind the seafood counter: most Australian wild-caught prawns are snap-frozen at sea, a step that locks in quality and prevents rapid deterioration – when you find prawns showing blackened signs under the shell around the cephalothorax (their head).
For the tiger prawns, a salted brine and rapid chilling soon after harvest helps preserve that signature flavour and texture.
When the process is done well, it often delivers a better result than prawns sold as “fresh” but handled less carefully, says Scott. It’s all about process here at Jervis Bay Shellfish Market and Blue Harvest, which is reflected in prawn season at its best.
At the time of publishing, their cooked tigers are $41.99/kg and raw ocean king prawns $38.00/kg, remember prices can fluctuate.
Old Salt Distillery: The Mammoth Garlic Feast
Husband-and-wife duo Terry and Michelle Robinson from Old Salt Distillery in South Nowra have brought back a fan favourite and by popular demand: Queensland Wild Caught Prawns $37.
These “mammoth prawns” are served three to a dish (weighing in at 170g) and are pan-fried in a classical French-style fish stock made from scratch using the week’s local catch.
Terry shares the secret, “heaps of garlic per serve,” at least a couple of dessert spoons, and the prawns are served in the shell with a crispy baguette to mop up the sauce. Terry encourages a hands-on experience.
Recently the restaurant, which opens on many Fridays and Saturdays (check their online calendar to be sure), served a different style of prawn dish but their frequent diners requested a return to the favourite. It’s been a winner from the start.
The kitchen takes pride in only using Australian seafood on their menu, sourced locally via Nowra Fresh Fish & Meat Market.
Pair this dish with their Airbus EC135 cocktail $24 or a crisp 2024 Voyager Chardonnay $14 by the glass for the ultimate distillery lunch.
Gwylo’s Coastal Dumpling Reimagined
Further down the South Coast, Mollymook’s Gwylo, known for their creative, energetic take on Asian fusion, has given their signature prawn dish a playful twist, swapping traditional wonton pastry for a fragrant betel leaf wrap.
Since first making their debut last September, these prawn, scallop and fish dumplings $32 have rewritten the rulebook. The use of a fragrant peppery betel leaf wrap rather than pastry delivers a gentle spice and a punch of fresh flavour. It’s served in a lush red curry sauce so good you’ll be ordering extra rice just to catch every last drop. Even better, they are entirely gluten-free.
Restaurant manager Haley Mees shares these dumplings have quickly become one of the restaurant’s most popular dishes and will be here to stay for at least another six months.
To compliment the dumplings, Hayley recommends a glass of 2024 Fervor riesling from WA $15 a glass. It is a dry, light-bodied white wine, highly aromatic, crisp and refreshing.
For something a little more adventurous, go for their White Ghost Negroni $24 made with Roku gin, iced riesling, Dolin dry vermouth and a touch of strawberry vinegar.
The Growers by Ponte: A Coastal Rotation
At The Growers, prawn season is a moving feast. Managing Director Sharon Menezes oversees a rotating starter that currently features Baked King Prawns sourced from the pristine waters of Shark Bay. “With prawns, we try to source as much local produce as possible when available,” Sharon shares, noting that the choice of Shark Bay ensures quality when local supply fluctuates.
Executive Chef and Sommelier Thiago Menezes plays with a rotation of flavours weekly. These variations move between a classic garlic, chilli and lemon butter that feels right at home, to a silky creamy corn puree, or an aromatic lime coconut cream with curry leaves that brings in broader coastal flavours.
Baked Kings have been a firm stayer on the menu for the past four months, Sharon advises diners to take advantage of them now. “Our whole menu is based around seasonal fresh produce and market availability,” she explains. “The prawns may be removed from the menu if there is a shortage of supply or if pricing increases.”
It’s all about serving up the season’s peak produce with a relaxed, refined touch that makes every visit special.
To balance the richness of the Baked Prawns, try a Dangerous Ales Crispy Boi Lager $10 members, or for $17 members, a bright Limoncello Spritz featuring Old Salt Distillery limoncello. Staff are more than happy to assist with further pairing recommendations.
Served simply and designed to share, it’s the kind of starter that suits a long lunch or an easy Autumn evening by the coast. Don’t miss out on these seasonal flavours, book your table at The Growers by Ponte today, located in Worrigee Sports on Greenwell Point Road, and taste the best of the South Coast before the menu shifts.
Bud’s Tavern: Omani Spice and The Black Tiger
At Bud’s Tavern, on the main street of Huskisson, Tasmanian Black Tigers are the heroes, prepared in the most delicious smoky way.
The new Tandoori tiger prawns $25 comes as five succulent Tasmanian Black Tigers char-grilled until lightly smoky served with a yogurt, garlic, ginger, lemon and traditional tandoori spices. The Tandoori sauce is surprisingly delicate but still carries those tasty aromatic flavours of tradition. The hero black tigers are superbly fresh tender and juicy – it’s a champion dish.
The chef behind this dish, Curth shares that the Tandoori inspiration was shaped by time spent living and cooking abroad. A decade in Oman left a lasting impression with him, particularly the bold spice blends and coastal food culture where Indian flavours sit naturally alongside local traditions.
When speaking with one of Huskisson’s favourite publicans, Bud’s owner Scott Mileto says the best way he enjoys prawns at home is fresh and simple over the flame, finished with a touch of garlic, olive oil and a squeeze of lemon. When the season’s prawns are this good, they don’t need to be messed with. He suggests with the tandoori prawns, try a West Cape Howe Chardonnay by the glass $13 or a pint of Principle hazy pale ale $13 .
The Huskisson Hotel: The Slider Secret Is Out
Since Executive Chef Anthony Telford arrived in Huskisson in 2023, his signature prawn rolls have become something of a genuine obsession. Now they are a total cult favourite with locals and visitors alike.
At The Husky Pub, the prawn rolls, three for $27, are light and creamy while still holding onto that natural ocean flavour, the mayo and blend of herb and spices carrying a subtle balance of citrus with every bite.
Anthony shares, the prawn rolls have a habit of bringing diners back regularly, and many ask staff for the recipe or email their request.
Another menu favourite is the prawn tagliatelle $36, featuring whole peeled king prawns folded through zucchini, sweet baked cherry tomatoes and a divine white wine garlic butter. For a pasta dish, this is deliciously light and buttery and a perfect chaser after the prawn buns.
If you’re settling in for the afternoon, pair these two dishes with Wicks Estate Riesling $11 glass, an aromatic, crisp, zesty wine with citrus and floral notes typical of the Adelaide Hills.
La La Land Prosecco $10, sourced from the NZ Riverina region I once called home, is another option, offering a crisp, effervescent finish that complements the seafood perfectly.
The Prawn Roll Recipe – you asked, we delivered. It’s not often a kitchen shares one of its most popular recipes, but this one has made its way beyond the pass, giving home cooks a chance to bring a little of The Huskisson Hotel into their own kitchens.
Prawn mix
- 250g cooked prawn meat
- 110g whole egg mayonnaise
- A good pinch of fine salt
- A light pinch of ground white pepper
- Half a bunch of chives, finely sliced
Method
Roughly chop the prawns by hand, then pulse briefly in a food processor until just chopped. Transfer to a bowl and fold through the mayonnaise, salt, pepper and chives. Refrigerate until ready to use.
Brioche sliders or buns work best, without buttering. Allow around 30 to 40 grams of mixture per roll and finish with a small lettuce leaf.
The Heavyweights: Nowra Fresh Fish & Meat Market
Speaking to manager Jarrod Banks from Shoalhaven’s largest seafood supplier, Nowra Fresh, it’s clear the scale is massive. They move about 500kg to 1000kg per week, a number that skyrockets during the Christmas and Easter rush periods. While they prioritise hauls from Culburra, they cast a wider net across Australia to ensure only the freshest catch hits the ice.
Their undisputed star is the medium tiger prawn. Known for a firm, juicy texture and natural sweetness, Jarrod’s advice is simple: “Less is more. A little sunshine, a squeeze of lemon, and let the natural flavours shine.”
If you’re planning a night on the water, keep your eyes on the moon or rather, the lack of it. Most prawners live by the “dark of the moon,” targeting the window around the New Moon when the nights are at their darkest. Without the silver glow to give them away, prawns break cover and run with the outgoing tide, completing a million-year-old rhythm that delivers the world-class flavour we see on the plate.
Prawns are naturally lean and protein-rich, while clinical research points to their high levels of omega-3 fatty acids and the antioxidant astaxanthin, linked to heart health, cognitive function and skin protection. These also deliver a strong hit of vitamin B12, zinc and selenium, supporting energy and immune health, all without the heavier saturated fats found in many other proteins.
It’s no wonder we have such a healthy lifestyle here on the South Coast.
