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Now you know in  

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Australia, we have three major seasons. We have  autumn, we have winter, and we have barbecue  

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season. Ladies and gentlemen, welcome to barbecue  season. Oh yes, I look pretty happy because I'm  

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standing by my barbie, which is my favourite thing  to do. I've got some beautiful Aussie prawns. I  

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went and caught these this morning. No, I just  went down to Coles. That's what you're going  

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to do too. And they're absolutely delicious,  sweet prawns. And what better thing to do than  

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throw some prawns on the barbie? This is a very  simple recipe. Now, I always peeled the prawns  

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in my family. My mum was allergic to the shell of  prawns, at least so she told us. And of course,  

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if you don't want to do this, then you just go  and find the person you like the least in your  

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family. You bring them out and tell 'em it's their  job for the day. Now I just leave the tails on  

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because they're super pretty and it comes with  a little built-in handle. Once they're cooked,  

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if you want to use your fingers, of course  you can. I've got my barbie that's already  

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lit. So what I'm going to do is grab that  teppanyaki plate. Now it's made of cast iron,  

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so it transfers the heat really well.  And then I'm going to take some bread,  

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brush it with a little olive oil, and then stick  it straight on to the grill plate. So I'm just  

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going to go ahead and give it a little push down.  I'm using my turner. You're going to love it. Just  

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give it a little push down and make sure you're  getting that beautiful mark. And then once you're  

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happy with that, give it a little turn. Oh yeah.  We've chopped our shallots, time for the garlic.  

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We have crisp bread. Bring it on over here. Check  this out. It's reversible, right? So I stick it  

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back on the grill. So here's what you do. A little  bit of oil, a little bit of butter. Then you get  

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your shallots and throw them right onto your  teppanyaki plate. I've got some fennel seeds,  

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a little chilli flake, and some paprika. A little  bit more oil, and a little bit more butter.  

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Now for the prawns,  

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and in no time these are going to be done. Get  a little garlic, be generous. Then we go in with  

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our lemon zest. You can also use a little  lemon juice. Now for the sizzle. Oh yeah.  

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I'm going to hit this with  a little bit of parsley.  

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It is a main course. It is an appetiser. It's  whatever you want. If you want to have 'em for  

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dessert, knock yourself out. Come on, come  over here. It's so simple, but it is just so,  

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so flavourful. And that's it. Your serving  plate is also what you cook on. How good  

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does that look? This my friends, you can just  tear a little piece of, dip it in, get up some  

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of that flavour and your prawns straight off  that teppanyaki plate. I mean, life is good  

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when dinner is served.  

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With the right ingredients, a couple  of really useful tools, you will be so,  

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so happy and anyone you serve, these  two will be as well. Bon appetit.

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My director just said, are you happy,  Curtis? And the answer is very happy  

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because I'm outside. I'm standing next to my  barbecue. It is the best season of the year,  

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and I'm about to show you how to do a beautiful  barbecue chicken with corn succotash. So of  

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course I've got my RSPCA approved chicken.  Very important. I've got all of my beautiful  

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new barbecue tools. First thing we're going to do  is use my multi-purpose shears. You can hear how  

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simply and easily, they just cut straight through  the cartilage and the small bones. They're also,  

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they're kind of like the Swiss army knife of the  kitchen because there's also a bottle opener. You  

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can scale fish. You can even use it as a peeler.  One of the most common questions I get asked is,  

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what do I take to a barbecue? You're going to  someone else's place. They're going to do all  

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the work. I think you can contribute though. You  could say, I'll bring along the marinade, or maybe  

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I'll bring some cold drinks. But getting involved  in the cooking I think is a really fun way to make  

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yourself a great guest. So skin side down, because  we want that skin to get really nice and crisp.  

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You don't want the heat to be too fierce, right?  So what I'm going to do is just turn it down a  

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little, and I'm also going to close the lid. So  I've got this beautiful tool. It's a grill basket,  

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so anything that'll fall through your grill  grates, this of course stops that from happening.  

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So I can go ahead and pick up my veggies. Things  like beans. Can you barbecue them? Of course  

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you can. These are wonderful on the barbie.  What we're going to make is a corn succotash.  

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I've got my corn. I've been living in Los  Angeles for a little while, and I love telling  

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the Americans about our barbie culture. If you  ever get invited to a barbecue in Australia,  

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you're genuine friends with those people because  you don't invite people that you don't really  

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want to hang out with. You can see I can get  that little bit of char because I can have an  

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aggressive heat under there. Little flame, not as  big as my dad's flame. My dad caught the fence on  

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the fire one time barbecuing. Sorry dad, I just  had to give it up. But the flavours, that's what  

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barbecuing is all about. That beautiful whisper  of smoke that you get, this is going to taste  

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absolutely sensational. Slide those out. So  once your veggies have had a second to cool,  

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just go ahead, they don't have to be perfect, but  you're going to cut them just into little pieces  

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and you can see right there, that is sweetness,  my friends. And just cut straight along,  

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just like that. We need to make that beautiful  marinade for the chicken. So here's how you  

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do it. You start off with a generous amount of  butter. So here I've got a little cayenne pepper,  

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good amount of paprika, some garlic powder,  

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some dry thyme. What I do is I grab a piece  of rosemary, push that straight through.  

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So we're going to toast those spices ever so  slightly for like 60 seconds. And then we're  

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going to brush that over the chicken. Mix in  the tomatoes. Tomatoes that I've just cut in  

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half. Very, very simple. A little bit of salt,  a little bit of pepper. Some spring onions,  

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I just can't help myself. Yes, yes, yes.  Okay, now the fun part. Look at this gorgeous,  

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crispy skin barbecue chicken. We're going  to take that beautiful butter mixture,  

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brush it all the way over that chicken and that  butter is going to caramelise and oh my goodness.  

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So I just gently turn my  chicken over, and do it again.  

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I'm going to use my turner and my new tongs. Lift  up that beautiful chicken. Have a look at that.  

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It's super simple. It's absolutely delicious.  And now you've sent all the tips and you've got  

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the tools. You can cook that perfect barbecue  chicken with succotash. Now I get to taste it.  

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It's really good.