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‘As they’re cooking, we’re stocking’… Paul Catalano on the Christmas demand for crayfish

Harvey Deegan

In celebration of the festive season, Saturday Night’s Harvey Deegan was joined by an extra helping of WA Food Ambassador Don Hancey, talking all things crustacean.

The duo also cross to the Fish Whisperer Peter Manifis for some insider salt water rumination before Catalano Seafoods’ Paul Catalano enters the swell for an update on the tumultuous lobster industry.

Don’s also got a few recipes up his sleeve to help you make the most of your sensational local seafood:

Prawn and Prosciutto on Skewers

Serves 4
24 king or tiger prawns (raw)
24 slices prosciutto or 12 slices flat pancetta (cut in half)
100ml olive oil
24 skewers
western salt

1. Peel the prawns leaving the head and tail on
2. Wrap the prawns with prosciutto, going around the prawn but not
overlapping the prosciutto
3. Skewer prawn from tail through the body up to the head, keeping the skewer
in the centre of the body
4. Cook on the bbq, under the grill or in a hot fry pan, if cooking in a frying pan,
heat pan until hot and add some of the olive oil, cooking a few at a time
5. In all methods cook for 2 minutes each side
6. Can be served with lemon and parsley dressing
When defrosting uncooked prawns do it quickly in cold water and refrigerate as soon
as they have defrosted



Serves 2 – 4
 2 Whole green WA rock lobster
 good splash of WA live oil
 Basil butter (approx. 200gm softened butter with a few leaves of chopped
basil added)
 Salt and pepper to taste
 Handful of parsley
 Chopped chilli optional

1. Halve lobsters and lightly clean the head
2. Put pan or barbecue on medium heat and add a splash of olive oil
3. Place lobster cut down
4. Season shell with salt and pepper
5. Cook for about two to three minutes
6. Turn shell over and lightly season again
7. Add softened basil butter, fresh parsley and chopped chilli if using
8. Cook for another minute
9. Serve with some lemon wedges
Wine match: A WA Chardonnay is the perfect wine accompaniment “ a match made
in heaven”

For more recipes using the best the west has to offer, visit

Download this podcast here

Harvey Deegan