King prawns and charredcucumber tzatziki

SERVES 4 AS A STARTER // PREP TIME 35 MINS // COOK 10 MINS (PLUS COOLING, CHILLING)

“Like most Australians, I love chilled prawns in summer,” says Germanchis. “With my passion for homemade yoghurt – and in this instance, as a tzatziki with charred cucumber – what better way to serve them.”

Lemon wedges (optional), to serve

POACHED PRAWNS

1 tbsp grapeseed oil

1 bay leaf

2 sprigs dill

1 garlic clove

2 star anise

1/2 lemon

125 ml white wine

8 large raw unpeeled king prawns (60gm-70gm each), deveined CHARRED-CUCUMBER TZATZIKI

2 Lebanese cucumbers, halved lengthways and seeds removed

100 gm plain Greek yoghurt

1/2 garlic clove, finely chopped

1 tbsp lemon juice

1 tbsp extra-virgin olive oil Bronze or regular fennel fronds, to serve

1 For poached prawns, combine ingredients (except prawns) and 2 litres water in a saucepan, season to taste with salt, and bring to just below a simmer over low heat, then add prawns to broth and poach until cooked through

(4-5 minutes). Remove prawns from broth with a slotted spoon (discard broth), place on tray and transfer to refrigerator to chill.

2 For tzatziki, preheat a char-grill pan over high heat or a barbecue to high.

Grill cucumbers, turning occasionally, until lightly charred (3-5 minutes), then coarsely grate into a bowl.

Drain off excess liquid, then add remaining ingredients to grated cucumber, stir to combine and refrigerate to chill (2 hours).

3 To serve, place prawns on a plate and serve with tzatziki garnished with fennel fronds, with lemon wedges on the side. Wine suggestion A clean, crisp white, such as 2018 Mazzini Pinot Gris from Geelong, Vic.