By now, we’re all well and truly ready to move out from in front of the bar-heater and head outdoors. Thankfully, with the long, cold winter finally behind us, it’s time to break out the picnic rug once again.

Assembling a faultless outdoor meal can be something of logistical feat, so it’s important to design a dish that travels well.

So, we took some inspiration from the Vietnamese (who do al fresco eating better than almost anybody) for our totally inauthentic Prawn Bánh mì - served with a fennel and apple slaw and refreshing Coke Zero. Here’s how to pack your basket for the perfect spring picnic…




Prawn Bánh mì

Serves 2

8 Large Prawns (Uncooked)

2 Teaspoon Paprika

1 Tablespoon Soy Sauce

1 tsp Olive Oil

1 Bunch Coriander

1 Cucumber

1 Carrot

2 chilies

2 tbsp Japanese mayonnaise

2 Crusty Loaves (or one long baguette, cut into sections)




-  Prepare loaves by slicing along the top, spreading thin layer of mayonnaise.

-  Grate cucumber and carrot, layer in bun

-  Heat oil in frypan over low heat

-  Peel and gut prawns (leaving tails, if you’re game)

-  Place prawns on hot pan, sprinkling with paprika and soy

-  Layer prawns in banh mi bun

-  Garnish with coriander and fresh chilli

-  Wrap tightly in paper for transporting




Fennel and Apple Slaw

1 medium-sized fennel

1 quarter red cabbage

2 small green apples

100g raisins

2 tablespoons Red Wine Vinegar

1 tablespoon Olive Oil

3 tbsp mayonaise

Juice from 1 lime




-  Use a mandolin or grater to finely slice fennel, red cabbage and green apple.

-  Throw grated cabbage, apple and fennel into salad bowl with golden raisins and toss with Red Wine Vinegar, Olive Oil and Mayonnaise.

-  Season with salt and pepper to taste.

-  Seal in air-tight container

-  When serving, slice lime in half and squeeze over slaw, giving the ingredients a gentle toss.

Serves 2. Nutrition information per serve: Energy: 3870kJ / Protein: 41.8g / Total Fat: 31.2g / Saturated Fat: 4.3g / Carbohydrate: 111.0g / Sugars: 68.6g / Fibre: 16.9g / Sodium: 1963mg