Australia Day BBQ Recipes


Nothing beats enjoying Australia Day with friends around the BBQ. Here are some great recipes for the grill!

BBQ prawns with mango mayonnaise


  • King Prawns or Banana Prawns, peeled leaving tails intact, deveined
  • 1 tbs olive oil
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tsp finely grated ginger
  • 1/4 cup coarsely chopped coriander
  • 1 1/2 tbs lemongrass paste
  • 1 mango, stoned, peeled, finely chopped
  • 1 red birdseye chilli, seeded, finely chopped (optional)
  • 1 tsp Dijon mustard
  • 1 Coles Australian Free Range Egg yolk
  • 1/2 cup (125ml) vegetable oil
  • 2 tsp lime juice
  • Coriander leaves, to serve


Step 1
Combine prawns, olive oil, long chilli, if using, ginger, chopped coriander and 1 tbs of the lemongrass in a bowl. Set aside for 15 mins to develop the flavours.

Step 2
Meanwhile, place half the mango in a food processor with the birdseye chilli, if using, mustard, egg yolk and remaining lemongrass. Process until smooth and well combined. With the motor running, add the vegetable oil in a thin, steady stream until combined and mixture is thick and smooth. Add lime juice. Process until combined. Season.

Step 3
Heat a barbecue grill or chargrill on medium-high. Cook the prawns, in 2 batches, for 1-2 mins each side or until prawns curl and change colour. Transfer to a serving platter. Top with the remaining mango and coriander leaves. Serve with the mayonnaise.

Recipe Source:


Curtis Stone’s BBQ lamb burgers with charred onion and capsicum


  • 500g Coles Australian Lamb Mince
  • 1 tablespoon olive oil, divided
  • 1 small brown onion, cut crossways into 1cm rings
  • 1 small green capsicum, cut crossways into 1cm rings, seeded
  • 4 Coles Hamburger Rolls, split
  • 1/3 cup (100g) Coles Mayonnaise
  • 3 teaspoons Coles Dijon Mustard
  • 2 cups finely shredded cabbage (160g)


Step 1
Prepare a barbecue for high heat. Divide lamb into 4 portions. Shape each into a 1cm-thick patty. Brush with ½ tbs of the oil and season both sides with salt and pepper. Cook for 1 1/2 mins each side or until cooked through. Transfer to a plate. Set aside for 5 mins to rest.

Step 2
Meanwhile, coat onion and capsicum with remaining 1/2 tablespoon oil. Season with salt and pepper. Cook, turning as needed, for 8-10 mins or until charred and softened. Cook rolls, cut-side down, for 30 secs or until toasted.

Step 3

In a small bowl, whisk mayonnaise and mustard to blend. Season with salt and pepper. Spread over rolls. Top roll bases with cabbage, patties, onions and capsicum. Cover with roll tops.
Recipe Source:
Happy Australia Day!
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