An Australian Christmas BBQ Starter with Matt Golinski and Nil Desperandum
Christmas in Australia is all about celebrating outdoors, and what better way to kick off your festive feast than with these BBQ prawn and pineapple skewers? Infused with Nil Desperandum rum and a tangy lime glaze, this tropical dish perfectly captures the bold, organic flavours of the season.
Chef Matt Golinski worked with Nil Desperandum to create this recipe, offering a fun, flavour-packed starter that brings a touch of the tropics to your Christmas spread.
Serves: 6
Ingredients:
- 12 large green prawns, peeled, deveined, and halved
- ½ pineapple, diced
- 2 tbsp coconut oil
- 2 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 tsp fresh thyme
- ½ tsp allspice
- 1 tsp ground cumin
- Pinch of cinnamon
- 1 tsp salt
- 50 ml Nil Desperandum rum
- 50 g brown sugar
- Juice of 1 lime
- 1 red chili, julienned
- Coriander, shallots, and lime wedges for garnish
Method:
- Combine the coconut oil, garlic, ginger, thyme, spices, and salt, then toss with the prawns and pineapple in a bowl.
- Thread prawns and pineapple onto skewers, refrigerate for a few hours.
- Stir rum, sugar, and lime juice in a saucepan until the sugar dissolves.
- Grill the skewers on a hot BBQ, brushing with the rum glaze during the final minutes of cooking.
- Garnish with coriander, shallots, chili, and lime wedges before serving.
This vibrant starter is the perfect way to begin your holiday feast with a touch of tropical charm.