This is one of our favourite go-to Summer salads, so simple, super delicious, done so fast and if you’re not able to get Lobster, use prawns or Moreton Bay Bug meat.


Caught yourself a feed of prawns?

These Tequila Lime Prawns are PACKED with flavour and will take your prawns to the absolute next level!

On a skewer or fuss free on the hot plate, no matter how you choose to present them they’ll be gone in no time!  To check out the full episode head to Season 4 Episode 1


There’s nothing better than quick and easy belly warmers for those cooler nights. Be it for camping or even for a fun quick meal around the campfire coals at home, these little prawn pouches can be filled with veggies of your choosing and are super easy and super tasty.  For the full episode check out Season 4 Episode 11.


There’s plenty of great seafood burger recipes out there but this is one of our favourites to make with a mouthwatering combination of prawn and scallop meat. For the full episode check out Season 3 Episode 38 on 7Plus.


For the patties you’ll need:

Scallop Meat

Prawn Meat

Chopped Onion

Juice of 1/2 lemon

Chopped Parsley

Cup of breadcrumbs

1/4 cup milk

Dash of Worcestershire

Lightly beaten egg

Mix ingredients till bound.  Make your patties and refrigerate for around 15 minutes to set them.

Whilst waiting, make the sauce

For the sauce you’ll need:

1/2 cup of whole egg mayo

minced garlic

whole grain mustard

smoked paprika

good squeeze of lemon juice

Mix then add a squeeze of sriracha


Cook the patties for around 7 minutes turning occasionally.




Ranger Nick joined us from his outdoor kitchen to whip up some tasty tucker for the BBQ.

To check out the entire episode head to Season 3 Episode 36 on 7Plus.



4 Tbs Olive Oil

50g Chorizo cut into thin slices

2 cloves Garlic

1/2 Onion finely diced

1/2 Red Pepper diced

1 Tomato seeded and diced

100g Paella Rice

1 Tsp Smoked Paprika

100 Ml White Wine

500 Ml Chicken Stock heated

1 Saffron thread

Sea Salt and Pepper

3 Prawns

4 Mussels cleaned raw

100g Raw Squid – cleaned sliced

1 Tbs Flat leafed Parsley chopped

Pinch Dried Red Pepper Flakes

Lemon wedges



Heat half the olive oil in a paella dish or heavy saucepan.

Add the chorizo and fry until crisp, add half the garlic, onion and heat until softened.

Add the tomatoes, red pepper and rice.  Stir until all the grains of rice are nicely coated and glossy.  Add the paprika and wine and when its bubbling, pour in the hot chicken stock and season with salt and pepper.

Place the mussels in the dish with the joint facing down so that the edges open outwards.

Cook gently, uncovered, for approx 10 minutes.  Meanwhile heat the remaining oil and garlic in a separate pan add the prawns and fry quickly for 1-2 minutes then add them to the paella repeat with the squid and add to the paella.

Scatter the chopped parsley over the paella add lemon wedges and serve immediately.




Big thanks to Chef Ashley from the Icon Cookery School at Robina Town Centre for sharing this recipe.

To watch Chef Ashley make his Seafood Paella head to 7Plus – Season 3 Episode 35 of Step Outside with Paul Burt.


In Season 3 Episode 24 of Step Outside with Paul Burt we fired up the camp oven for a super easy and super satisfying camp curry with coca-cola.

Here’s the recipe :

1 x Diced Onion

Diced Lamb

Brown off in cast iron stove with olive oil

Add 3 tablespoons madras curry paste stir through meat and onions.


3 carrots roughly chopped

4 large potatoes roughly chopped into chunks

Pour in a bottle of 1.25l coke

Stir put the lid on

Add some pre heated heat beads to your lid and cook over your camp fire for around three and a half hours.




Seasoned prawns, crispy crab in a beer batter all loaded up in a french stick with your salad of choice this pimped Po’ Boy Burty style is the ultimate flavour bomb you can’t beat.

Here’s Burty’s version of a hunger buster to try at home.


Look no further for the ultimate burger, these Marlin Burgers are the bomb when it comes to flavour. Sure they’ll take a little longer as you need to marinade them but we assure you it’s worth it! Get your drool on and check out how easy they are to make.


Looking to fire up the grill?

Why not try Burty’s Marlin Shish-ka-burt’s! They’ll be a colour and flavour explosion for your next BBQ. Check out how easy they are to make.

© 2022 Step Outside with Paul Burt