Nath’s Aussie BBQ: King Prawns with Solera-Soaked Grapes

Christmas in Australia calls for seafood, sunshine and the BBQ fired up.

This is one of Nath’s favourite festive dishes — simple, a little unexpected, and built around one of our best selling wines.

Juicy king prawns, caramelised grapes soaked in Hunter Wine Lab Solera, and a glass of chilled Chardonnay. It’s relaxed, generous and perfect for sharing.

Whether you’re hosting Christmas lunch, a summer BBQ, or just want something special to put on the table, this recipe is a guaranteed crowd-pleaser.

🛒 Ingredients

• 1 punnet purple candy grapes

• 1 × 375ml bottle Hunter Wine Lab Solera

• 1kg green king prawns

• Fresh thyme

🔧 Equipment

• Small wooden skewers

• Bowl with lid (for soaking)

• BBQ

👨🍳 Method

1. Cut the grapes in half and add them to a bowl.

2. Pour the Solera over the grapes until they are covered. Add a few sprigs of thyme, cover, and leave to soak for a few hours.

3. Peel and de-vein the prawns, leaving the tails on.

4. Thread two prawns onto each skewer, curled over, making sure the tail goes on first.

5. Cook the grapes on the BBQ until caramelised.

6. While the grapes are cooking, add the prawn skewers to the BBQ and cook until they turn orange in colour with an opaque finish.

7. To serve, place the prawn skewers on each dish and spoon the warm Solera-soaked grapes over the top.

From Our BBQ to Your Table

This is the kind of food we love — honest, flavour-driven and best enjoyed with good company and a glass of wine in hand.

If you give it a go, we’d love to see it. Tag us on Instagram or share it with someone planning their Christmas menu.