• 20 green Australian Prawns
• 40g butter
• 3 cloves garlic, crushed
• 2 tablespoons plain flour
• 500g potatoes, peeled & chopped into small dice
• 1 litre fish stock
• ½ cup single cream
• 1 cup corn kernels
• Creme fraiche & crispy chopped pancetta to serve
• Baby chervil to serve

Cheddar scones

• 1 ½ cups self-raising flour
• 40g chilled unsalted butter, chopped
• 50g grated cheddar, plus extra for sprinkling
• ¾ cup buttermilk, plus extra for brushing
• Sea salt & black cracked pepper

Preheat the oven to 200C.

To make the cheddar scones: Place flour & butter into a bowl & use your fingertips to mix in butter until it resembles fine breadcrumbs. Add the cheddar & buttermilk, season with salt & pepper & mix until just combined. Transfer to a floured surface & bring together. Roll out to 2 cm round & score into squares. Transfer to a lightly floured baking tray. Brush with extra buttermilk & sprinkle with extra cheddar. Bake for 20-25 minutes or until golden & cooked through. Set aside.

To make the chowder: Heat butter in a large saucepan. Add garlic & cook for 1-2 minutes or untillightly browned. Add the flour & stir for 1 minute. Add potatoes & stock, bring to the boil stirring occasionally. Reduce heat & simmer for 10-12 minutes or until potatoes are cooked. Using a stick blender blend until smooth. Peel & devein the prawns, removing the tails. Return to saucepan & add the cream, corn & prawns & cook for a further 5 minutes or until the prawns are cooked. Season with salt & pepper. Top with creme fraiche, crispy chopped pancetta & baby chervil to serve.