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We are open - Online 24/7, Eumundi Markets Wednesdays & Saturdays, & Cellar Door Shop - Tues - Fri 10 am - 3 pm. Located at 5/2 Lomandra Place, Coolum Beach.
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BBQ Mooloolaba Prawns with Heirloom Radicchio & Black Garlic Dressing

A Sergio Perera Recipe from Destination Noosa

Fresh, bold and unmistakably coastal, these BBQ Mooloolaba Prawns with Heirloom Radicchio Salad are a true celebration of Sunshine Coast produce.

Created by acclaimed chef Sergio Perera and featured on SBS Food’s Destination Noosa, this dish combines sweet, succulent prawns with a rich miso butter baste, balanced by a vibrant radicchio salad dressed with Noosa Black Garlic White Balsamic Vinegar.

The result is a beautifully layered dish — smoky, buttery, slightly spicy and refreshingly bitter — perfect for relaxed entertaining or elevated BBQ cooking.

Recipe Details

Serves: 2–4
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients

BBQ Prawns

  • 300 g Mooloolaba prawns, deveined (shells removed, heads and tails on)

  • 100 g butter

  • 1 tsp white miso paste

  • 1 tbsp seaweed

  • 1 tbsp fermented chilli sauce

Radicchio Salad

  • 1 head heirloom radicchio

  • ½ orange, juiced

  • ½ lemon, juiced (for finishing)

  • ¼ cup Noosa Black Garlic White Balsamic Vinegar

  • Sea salt flakes, to finish

Method

1. Prepare the miso butter baste

In a pan over medium heat, melt the butter.

Add the white miso paste and seaweed, allowing the mixture to gently caramelise and become fragrant.

Stir through the fermented chilli sauce and remove from heat.

2. Prepare the radicchio salad

Trim the base of the radicchio and gently separate the leaves.

Place into a bowl or onto a serving platter.

Dress with:

Toss lightly and finish with a sprinkle of sea salt flakes.

3. Grill the prawns

Preheat a BBQ or grill to medium heat.

Place the prawns onto the grill and baste generously with the miso butter mixture.

Cook for 1–2 minutes, until the prawns begin to turn opaque.

Turn and repeat, basting again, until just cooked through.

4. Finish and serve

Transfer the prawns to a serving platter.

Squeeze over fresh lemon juice and finish with a sprinkle of sea salt flakes.

Serve alongside the radicchio salad.

Serving Suggestions

This dish is perfect for:

  • summer BBQs

  • coastal entertaining

  • seafood platters

  • light, flavour-packed dinners

Pair with an ice-cold beer, crisp Sauvignon Blanc or chilled rosé.

Why Black Garlic White Balsamic Works in This Dish

Noosa Black Garlic White Balsamic Vinegar adds a unique balance of gentle acidity and subtle sweetness, which cuts through the richness of the butter and complements the natural sweetness of the prawns.

Paired with the bitterness of radicchio, it creates a dish that feels fresh, modern and beautifully balanced.

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