By now we’re all well and truly ready to move out from in front of the bar-heater and head outdoors. Thankfully with the long, cold winter finally behind us it’s time to break out the picnic rug once again.

And what better way to enjoy it, than with a tasting of this loved Aussie-Vietnamese staple? It’s fresh, filling and perfect for a light lunch in the park. Get ready to pack your picnic basket…

Prawn Bahn Mi

This loved Aussie-Vietnamese staple is fresh, filling and perfect for lunch in the park.

Prawn Bánh Mì

Serves 2


8 large prawns (uncooked)

2 tsp paprika

1 tbsp soy sauce

1 tsp olive oil

1 bunch coriander 

1 cucumber

1 carrot

2 chillies

2 tbsp Japanese mayonnaise

2 crusty loaves (or one long baguette cut into sections)


-  Prepare loaves by slicing along the top and spread with a thin layer of mayonnaise.

-  Grate cucumber and carrot, then layer within the bun.

-  Heat oil in a frypan over low heat.

-  Peel and gut prawns (leaving the crunchy tails on if you like).

-  Place prawns on hot pan, sprinkle with paprika and soy.

-  Add the prawns to the bun.

-  Garnish with coriander and fresh chilli.

-  Wrap tightly in paper for transporting.

Fennel and Apple Slaw

Spring is here and it's picnic time!

Fennel and Apple Slaw

Serves 2


1 medium-sized fennel

1 quarter red cabbage

2 small green apples

100g raisins

2 tbsp red-wine vinegar

1 tbsp olive oil

3 tbsp mayonaise 

Juice of 1 lime


-  Use a mandolin or grater to slice fennel, red cabbage and green apple finely. 

-  Place grated cabbage, apple and fennel into a salad bowl with golden raisins and toss with red-wine vinegar, olive oil and mayonnaise. 

-  Season with salt and pepper to taste.

-  Seal in an air-tight container.

-  When serving, slice lime in half and squeeze over slaw, giving the ingredients a gentle toss.

Nutrition information per serve: Energy: 3870kJ / Protein: 41.8g / Total fat: 31.2g / Saturated Fat: 4.3g / Carbohydrate: 111.0g / Sugars: 68.6g / Fibre: 16.9g / Sodium: 1963mg