Fancy a little Light Years at home?

Col has a passion for fresh, locally sourced ingredients and it’s clearly showcased with his BBQ King Prawns with Café de Bombay butter.

The butter, which is a playful twist on the classic condiment Café de Paris, is seasoned with garlic, ginger, curry powder and fresh herbs. It’s delicious, bold and punchy, just the way we like it here at Light Years!

Fire up your barbie, impress your guests — or treat yourself! — with the recipe below. If you would like to see Col in action and have him walk you step-by-step through the process, you can view the full segment over on the Farm to Fork page.

On the other hand, if you would prefer to leave it to the professionals they are currently on the menu at our Noosa and Byron Bay locations!


  • 500g unsalted butter
  • 20g curry powder
  • 10g garlic paste
  • 10g ginger paste
  • 100ml lime juice - fresh squeeze
  • Salt


  • 3 x U6 king prawns


  • Curry leaf
  • Chives
  • Micro coriander
  • Lime


  • Sauté the ginger, garlic and curry powder in a little oil, until aromatic. Then add butter and melt. Cook out for 5-10 minutes.
  • Transfer to a bowl with ice underneath and whip until it starts to thicken.
  • Add lime juice and salt to taste. Finely chop your chives and add to the butter once slightly cooled, before serving.
  • Using kitchen scissors, split the prawn shell from the tail, up the belly, and to the top of the head, being careful not to burst any of the head juices.
  • Use a sharp knife to cut through the tail meat and split apart making sure not to split the shell on the back.
  • Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.
  • Grill your prawns shell side down until the meat becomes opaque.
  • Heat oil to 180°c and fry curry leaf, make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

Hey there flavour fans! Our Group Exec Chef, Colin Barclay, recently made an appearance on the small screen on Channel 10’s Farm to Fork along side chef Louis Tikaram.