Maison Bâtard’s king prawn crumpet with Marie Rose sauce

If there’s one thing Maison Bâtard know how to do, it’s put their own stamp on revered classics. Here, chef Adam Sanderson takes an Australian household favourite and gives it a luxe spin, upgrading the humble prawn cocktail with a dollop of caviar and crumpets.

“This is our homage to the Aussie nostalgia of the prawn cocktail, updated with a little contemporary Bâtard flair,” says Sanderson. “Serving the prawns on little crumpets makes them ideal as snacks or as a…