Grilled Prawns with Fennel & Grapefruit Salad

My Kitchen Rules 2013 winners Dan & Steph have shared one of their favourite prawn dishes to cook up on the Ziggy


Serves: 4
Prawn marinade

4 tbs olive oil
4 tbs lemon juice
3 tbs chopped fresh parsley
1 tsp minced garlic
Freshly ground black pepper to taste
700g uncooked fresh king prawns, peeled and deveined

Grapefruit and fennel salad 
Juice of the grapefruit when you segment it (approximately 2 tsp)
1 tsp Dijon mustard
Pinch of salt & black pepper
2 tsp extra virgin olive oil
1 large fennel bulb, trimmed & sliced thin
1 ripe avocado, cut in half & chopped
1 grapefruit, segmented
1 bunch of pea sprouts chopped in half 

Toasted quinoa 
1 cup quinoa
Water (for cleaning)


  1. Prawns - In a large bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. 
  2. Add prawns and toss to coat. Marinate in the refrigerator for 30 minutes.
  3. Oil & preheat your Ziegler & Brown grill to high heat.
  4. Cook on grill for 2 to 3 minutes per side, or until opaque – brush with more marinade quickly
  5. Vinaigrette - In a small jar with a tight-fitting lid, combine all of the vinaigrette ingredients. Shake vigorously, to emulsify the dressing.
  6. Salad - Trim the fennel bulb by cutting across the top to remove the stalks (save the green fronds), and slicing across the bottom at the root end.
  7. Cut the bulb in half lengthwise, and remove the hard core from each half.
  8. Use a mandolin, if you have one, to create paper-thin slices of fennel. Or, slice as thinly as you can with a very sharp knife.
  9. Peel the avocado, and cut into slices. Add them to a bowl with the fennel and grapefruit segments. And in chopped snow pea sprouts
  10.  Immediately toss with the vinaigrette, making sure to distribute the dressing over all of the avocado and fennel.
  11. Just before serving, toss some of the green fennel fronds into the salad.
  12. Toasted quinoa – soak quinoa in water for up to 5 mins & then rinse under water until it becomes clear – allow to drain
  13. Bring a hot fry pan to high heat on the ziggy, coat with olive oil spray & then toss in quinoa
  14. Swish it around the pan, it will begin to dry out & pop, there will be a nutting aroma coming from it & once it begins to toast & brown slightly it is ready – allow to cool before sprinkling onto salad at time of serving
Ziegler and Brown

Good Design Award

Turbo Elite receives Good Design Award 2012

The Ziegler & Brown Turbo Barbeque is the recipient of the coveted Good Design Awards, Australia’s oldest and most prestigious award for design and innovation with its origins dating back to 1958. The Awards showcase superior examples of good design across a broad range of industries and design disciplines. There are seven main categories for the awards and 25 sub-categories, representing one of the most diverse range of submissions in the world.

Combining quality stainless steel construction and break through design, the award winning Ziegler & Brown Turbo Elite is in a class of its own. Innovative and technologically advanced, the Turbo features the exclusive Radiant Quartz Technology (RQT) burner system, for powerful and efficient barbequing. The patented RQT burner system for the Turbo range of barbeques has been designed and developed right here in Australia. Complete with an impressive 10 year warranty on the double skin firebox and hood, the Turbo Elite is the ultimate barbeque to take your outdoor dining to new heights.

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Ziegler and Brown

Good Design Selection

Portable Grill 

With its powerful burner and innovative design, the Ziegler & Brown Portable Grill is ideal for inner city balconies, and perfect for picnics, beach trips, camping and caravanning.

The Portable Grill is incredibly versatile thanks to a high-domed roll-back hood – that can cook open or closed – depending on whether you’re preparing a succulent roast for dinner or frying up bacon and eggs for breakfast.

Available in Chili Red and Gunmetal Grey, the little Ziggy offers customers superior quality, exceptional performance and ultimate portability, delivering mouth-watering results every time.

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Ziegler and Brown

Red Dot Award 2014

Triple Grill 

The Ziegler & Brown Triple Grill was the proud recipient of The Red Dot Award: Product Design 2014. Big Ziggy beat a field of close to 5000 other entries, from more than 50 countries, to win this prestigious international award.

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