Brae's Prawn Head and Kohlrabi Taco by Brae + Andrea Wilson

A luminous portrait of a dish from one of Australia's most awarded restaurants, Brae. Painter Andrea Wilson has captured chef Dan Hunter's deep respect for nature and sustainability, an ethos distilled in his recipe for the Prawn Head & Kohlrabi Taco.
View full details

Both artist and chef share a devotion to the natural world — studying ingredients as they are and honouring the beauty of their form. This artwork brings that philosophy to life, turning an often-overlooked ingredient like the prawn head into a celebration of flavour and sustainability.

Andrea’s colours are rooted in reality, as if the ingredients had just been picked from Brae’s farm and brought inside to be prepared. Her respect for form and careful observation mirrors Dan’s approach to food, reflecting a deep understanding of site, seasonality and context, and celebrating both the dish and the philosophy that guides it.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.


Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times:
• Australia: 3–7 business days (Standard), 1–3 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Brae's Prawn Head and Kohlrabi Taco
Brae's Prawn Head and Kohlrabi Taco
Brae's Prawn Head and Kohlrabi Taco
Brae's Prawn Head and Kohlrabi Taco

Collaborator

Andrea Wilson
 Sydney, Australia 

Andrea Wilson

Artist
  
Andrea Wilson came to painting later in life, after three decades working as an architect - a career that sharpened her sensitivity to form, detail and the beauty of everyday objects. In 2017, she shifted her focus fully to painting, studying at the National Art School and the Julian Ashton Art School. What began as a creative curiosity quickly became a full-time practice. Andrea describes her work as 'painterly contemporary realism', though her approach is intentionally fluid. She moves between still life, landscapes, animals, insects and portraits, allowing her subject matter to evolve and her techniques to evolve with it. Experimentation sits at the core of her practice, a refusal to settle into a single genre because, as she sees it, paintings exist everywhere, waiting to be noticed. Today, Andrea continues to expand her body of work through exhibitions, competitions and ongoing study with artists she admires, each piece grounded in close observation and a deep respect for the act of looking.
Brae
 Birregurra, Australia 

Brae

Chef
 Dan Hunter 
Set among the hills of Birregurra in Victoria, Brae is one of Australia’s most celebrated restaurants - a trailblazer in sustainable cooking with true legend status in the industry. More than a restaurant, Brae is also home to guest suites and a working organic farm, inviting visitors to immerse themselves in nature and quite literally eat from the land around them. When chef and owner Dan Hunter opened Brae in 2013, he set out to build a place that reflected his values without compromise. Sustainability isn’t a marketing line here, it’s Brae’s heartbeat. The farming, the cooking and the hospitality all flow from Dan's belief: respect the land and it will give back. Today, Dan and his team grow organic produce on site and work exclusively with ethically grown ingredients from the surrounding region. The result is a distinctly Australian expression of cuisine shaped by place, seasonality and the environment that makes it all possible. Brae has held Australia’s highest ranking of 3 Hats from the Good Food Guide since 2014, became the first restaurant in the country to be certified by the Sustainable Restaurant Association in 2024, and saw Dan named Melbourne Food & Wine’s 2024 Chef and Restaurateur Legend, among many other accolades we simply don’t have the word count for.

For every poster purchased,

we donate 10 meals to food banks

Printed in Melbourne on 135gsm Extract paper.

Made entirely from 100% recycled fibres.

Limited-edition artwork.

Created exclusively for Food for Everyone.

Brae's Prawn Head & Kohlrabi Taco

Taste For It

Brae's Prawn Head & Kohlrabi Taco

Lunch Dinner
  • |
  • |
  • Makes 8 Tacos

Brae's Prawn Head & Kohlrabi Taco is a perfect expression of Dan Hunter's cooking philosophy: flavour and sustainability working hand in hand. Prawns are an Australian icon, yet their most flavourful part (the head) is often thrown away. This dish flips that thinking.

The tails are prepared raw and marinated, while the heads are grilled and placed proudly on a crisp kohlrabi 'taco'. Born from the produce grown on Brae’s own farm and guided by a commitment to using every part of an ingredient, this recipe invites diners to taste and think differently.

  • 8 sashimi-grade green prawns, peeled and deveined, heads reserved
  • 1 golden shallot, finely diced
  • 1 tsp fish sauce
  • Finely grated lemon zest and lemon juice, to taste
  • 8 thin slices kohlrabi (sliced on a mandoline)
  • 8 large nasturtium leaves (10cm wide), washed and dried
  • Pulp from 12 finger limes
  • FOR THE TOMATO PASTE:
  • 1 kg mixed ripe tomatoes
  • 34 tsp tamarind purée, plus extra to taste
  • Pinch of caster sugar (optional), to season
  • FOR THE GARLICCIDER VINAIGRETTE:
  • 50 ml extravirgin olive oil
  • 1 tsp apple cider vinegar
  • ¼ small garlic clove, finely chopped

Step 1.
For tomato paste, pass tomatoes through a mouli (or process in a food processor and pass through a coarse sieve), discarding seeds. Add tomato pulp to a saucepan over low heat and simmer, stirring occasionally at first then more frequently as it thickens, until a thick paste (40-45 minutes). Season with tamarind, sugar and salt to taste and refrigerate until chilled.
Step 2.
Halve prawns lengthways and cut into small dice. Refrigerate until required.
Step 3.
Blanch shallot in boiling water (10 seconds). Drain, chill, then add to prawn mixture with fish sauce and tomato paste, season to taste and add lemon zest and tamarind to taste. Refrigerate until needed.
Step 4.
For garlic-cider vinaigrette, blend ingredients with a handheld blender until emulsified. Season to taste with salt.
Step 5.
Burn coals on a charcoal barbecue until flames die down (high heat). Grill prawn heads, making sure the finer parts don’t burn, until golden with a roasted scent (3-5 minutes), then toss them in garlic-cider vinaigrette.
Step 6.
Divide prawn mixture among kohlrabi slices, cover with a nasturtium leaf and top with finger lime. Place a grilled prawn head on top and serve.

Brae's Prawn Head & Kohlrabi Taco

  • Serves: Makes 8 Tacos

Ingredients

  • 8 sashimi-grade green prawns, peeled and deveined, heads reserved
  • 1 golden shallot, finely diced
  • 1 tsp fish sauce
  • Finely grated lemon zest and lemon juice, to taste
  • 8 thin slices kohlrabi (sliced on a mandoline)
  • 8 large nasturtium leaves (10cm wide), washed and dried
  • Pulp from 12 finger limes
  • FOR THE TOMATO PASTE:
  • 1 kg mixed ripe tomatoes
  • 34 tsp tamarind purée, plus extra to taste
  • Pinch of caster sugar (optional), to season
  • FOR THE GARLICCIDER VINAIGRETTE:
  • 50 ml extravirgin olive oil
  • 1 tsp apple cider vinegar
  • ¼ small garlic clove, finely chopped

Method

Step 1.
For tomato paste, pass tomatoes through a mouli (or process in a food processor and pass through a coarse sieve), discarding seeds. Add tomato pulp to a saucepan over low heat and simmer, stirring occasionally at first then more frequently as it thickens, until a thick paste (40-45 minutes). Season with tamarind, sugar and salt to taste and refrigerate until chilled.
Step 2.
Halve prawns lengthways and cut into small dice. Refrigerate until required.
Step 3.
Blanch shallot in boiling water (10 seconds). Drain, chill, then add to prawn mixture with fish sauce and tomato paste, season to taste and add lemon zest and tamarind to taste. Refrigerate until needed.
Step 4.
For garlic-cider vinaigrette, blend ingredients with a handheld blender until emulsified. Season to taste with salt.
Step 5.
Burn coals on a charcoal barbecue until flames die down (high heat). Grill prawn heads, making sure the finer parts don’t burn, until golden with a roasted scent (3-5 minutes), then toss them in garlic-cider vinaigrette.
Step 6.
Divide prawn mixture among kohlrabi slices, cover with a nasturtium leaf and top with finger lime. Place a grilled prawn head on top and serve.

Marquee

We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!

Pairs well with

SALE
Attica's Jelly Bean Ice Cream
Attica's Jelly Bean Ice Cream
Attica's Jelly Bean Ice Cream

$110.00 From $77.00

SALE
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds

$110.00 From $66.00

SALE
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel

Gemma Leslie

$110.00 From $66.00

Pairs well with

Shop All
SALE
Attica's Jelly Bean Ice Cream
Attica's Jelly Bean Ice Cream
Attica's Jelly Bean Ice Cream

$110.00 From $77.00

SALE
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds
Maggie Beer's Pavlova With Dried Apricots and Roasted Almonds

Phoebe Stone, Maggie Beer

$110.00 From $66.00

SALE
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel
Chargrilled Swordfish with Salsa Verde and Fennel

Gemma Leslie

$110.00 From $66.00