A MasterChef Australia Recipe Featuring Black Garlic
Elegant, vibrant and beautifully balanced, this MasterChef Australia dish is a celebration of texture, colour and bold flavour.
Sweet, succulent prawns are glazed in a glossy pomegranate reduction, paired with a silky parsnip purée, and finished with a crunchy, savoury macadamia and black garlic crumb.
The result is a dish that feels both refined and approachable — where the sweetness of pomegranate, the richness of macadamia and the deep umami of black garlic come together in perfect harmony.
Recipe Details
Serves: 4
Prep time: 30 minutes
Cook time: 30–40 minutes
Ingredients
Parsnip Purée
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500 g parsnips, peeled and chopped
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2 cups milk
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1 tbsp butter
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Salt, to taste
Pomegranate Glazed Prawns
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8 large green king prawns, peeled (tails on)
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1 cup pomegranate juice
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2 tbsp honey
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1 tbsp red wine vinegar
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1 tbsp olive oil
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Salt and pepper
Macadamia & Black Garlic Crumb
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½ cup macadamia nuts, roughly chopped
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1–2 Noosa Black Garlic Cloves, finely chopped
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1 tbsp olive oil
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Salt
To Garnish
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Pomegranate seeds
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Fresh herbs (parsley or micro herbs)
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Extra drizzle of olive oil
Method
1. Make the parsnip purée
Place the chopped parsnips and milk into a saucepan.
Bring to a gentle simmer and cook until the parsnips are very tender.
Drain (reserving a little milk), then blend with butter until smooth and silky. Adjust consistency with reserved milk if needed.
Season to taste and keep warm.
2. Prepare the macadamia & black garlic crumb
Heat olive oil in a pan over medium heat.
Add the macadamias and toast until golden. Stir through the Noosa Black Garlic and cook briefly until fragrant.
Season lightly and set aside to cool.
3. Make the pomegranate glaze
In a saucepan, combine:
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pomegranate juice
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honey
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red wine vinegar
Bring to a simmer and reduce until thickened into a glossy glaze.
Season lightly.
4. Cook the prawns
Heat olive oil in a pan over medium-high heat.
Season the prawns and cook for 1–2 minutes each side, until just opaque and tender.
Pour over the pomegranate glaze and toss to coat, allowing it to caramelise slightly.
To Serve
Spoon a generous base of parsnip purée onto each plate.
Top with the glazed prawns and finish with:
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macadamia & black garlic crumb
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fresh pomegranate seeds
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herbs for brightness
Drizzle with a little extra glaze or olive oil.
Serving Suggestions
Perfect for:
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elegant dinner parties
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festive entertaining
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refined seafood dishes
Pair with:
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chilled rosé
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Sauvignon Blanc
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or a crisp sparkling
Why Black Garlic Works Here
This dish is built on contrast:
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Prawns → sweet, delicate
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Pomegranate → bright, tangy
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Parsnip purée → creamy, earthy
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Macadamia crumb → rich, crunchy
The addition of Noosa Black Garlic adds:
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caramelised sweetness
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savoury umami depth
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a lingering richness that ties everything together
Recipe Source & Image Credit
This recipe is from MasterChef Australia (Network 10):
https://10.com.au/masterchef/recipes/pomegranate-glazed-prawns-with-parsnip-puree-macadamia-and-black-garlic-crumb/r210520qfyti
Recipe: MasterChef Australia contestants
Image credit: Network 10 / MasterChef Australia