Summer is about grazing and indulging in South Australia's delicious food produce. Whip up these easy skewers in no time to impress hungry guests.  

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Spencer Gulf prawns with dill and buttermilk dressing
makes 12

12 wooden skewers
12 large Spencer Gulf prawns, peeled, tails left on
1 tbsp olive oil
¼ cup toasted hazelnuts, roughly chopped

buttermilk dressing
1/3 cup buttermilk
1 bunch dill, 2 tbsp fronds reserved
finely grated zest and juice of a lemon
2 tbsp olive oil
pinch salt
1 clove garlic, finely grated

Cover skewers in water and allow to soak for at least half an hour before threading on prawns, tail end first. Set aside. Place all buttermilk dressing ingredients into a small bowl and stir to combine. Preheat a barbecue or frying pan over very high heat. Drizzle olive oil over prawns then cook for 30 seconds each side or until golden brown and just cooked through. Serve prawns warm or cooled with buttermilk dressing, hazelnuts and extra dill fronds. 

This recipe first appeared in the November 2019 issue of SALIFE magazine.