Long Prawn

Long Prawn Long Prawn – stimulating food and ideas for boring company.

Salomon Australia & New Zealand 6km circuit run through the gravel of Collingwood and Yarra Bend Park to celebrate the n...
30/07/2026

Salomon Australia & New Zealand 6km circuit run through the gravel of Collingwood and Yarra Bend Park to celebrate the new Salomon Aero Glide 4 GRVL shoe. The run finished at Hope St Radio and Natoora Melbourne provided some take home fuel (seasonal and sustainable fruit and vegetables) for recovery meals after the fact ✨🌱

‘Outdoor Futures’ was a speculative installation and workshop series presented in partnership Salomon Australia & New Ze...
16/07/2026

‘Outdoor Futures’ was a speculative installation and workshop series presented in partnership Salomon Australia & New Zealand Emporium at MDW 2026 run by todoextras Oscar Galgano and Design Researcher Nicholas Hadji-Michael.

Taking over the Salomon Emporium store during design week, Outdoor Futures imagined how outdoor performance culture might evolve in response to climate instability, repositioning the mountain athlete as a climate-responsive agent. Alongside the installation, a workshop series with TODO Solutions activates the present. Participants experimented with repair, adaptation, and regenerative modification of gear. Bolstered by custom cans of Matéo, partipiants left the workshop with a pair of their handmade Ultralight Sandals inside a custom dust bag and wildflowers seeds.

LP provided a menu alongside Blake Ellis that looked at the connection to texture, resourcefulness and deep roots. Earthly delights, mossy, verdents, rich like healthy soil.

MENU
DISH 1: Sole and pavement - Sprouted grains, furikake and whipped feta toast
DISH 2: Skewered sleeping bags - Chickpea dolma, Granny Smith, spring onion
DISH 3: Hand warmer - Savoury congee, peas and figleaf, crispy shallots and garlic
DISH 3: Sweet Terrain - Bánh bò nướng đường thốt nốt (baked palm sugar honeycomb cake)

WORK / PLAY transformed the Hassell work lab into a living sequence inspired by Jacques Tati’s 1967 film ‘Playtime’. Whe...
15/07/2026

WORK / PLAY transformed the Hassell work lab into a living sequence inspired by Jacques Tati’s 1967 film ‘Playtime’. Where architecture, performance and food revealed moments of humour and experimentation within the systems of the work lab environment.

Thematically soundtracked by andras, guests entered to a Ｂ　Ｙ　Ｒ　Ｄ　Ｉ welcome drink that mirrored the colours of the office entry. Titled ‘Graphic Modernism,’ the drink was bright pink in hue with bright green Geraldton wax oil dripped on top to serve. Assembly Store custom shrubs in colour harmony A. Rose: blood plum, beetroot and shiso; and B. Vert: grape, cucumber and nasturtium.

Chef Jamie Yates put together the savoury morsels, ending with guests building their own dessert with Chocolatier Santiago’s Mamé Cocoa まめここ cement toned nama chocolate bricks. Guests and clients explored the office to find performances curated by Performance Review, referencing Erwin Wurm’s One Minute Sculptures. Whilst watching, they were offered hot filter coffee, spiked with frangelico and whipped cream to serve.

During the course of the event, an Kayla Moon flower stall that referenced street scenes from Playtime was setup, as guests exited the office they collected a takehome floral souvenir.

MENU
Dish 1: Salty green spray, sur la mer et la terre; A. Muli Express oysters shucked to order, office wall green sauce; B. Skewer of seared fish + veg
Dish 2: Lean to France; Big tray of frites + condiments
Dish 3: Neighbourhood pairing; Petite French dip roll w. jus
Dish 4: Built by HASSELL; Mamé Cocoa まめここ Nama chocolate built structure for guests to dismantle. Served with trowel.

To celebrate the opening of Birkenstock Australia at The Malt Store, Long Prawn presented a materially focused and earth...
14/07/2026

To celebrate the opening of Birkenstock Australia at The Malt Store, Long Prawn presented a materially focused and earthly hued menu that shared Birkenstock’s desire to return to a natural state of living. Worldly pleasures which celebrated the earth, plants and human processes. From hand pressed crackers, to saw cut ice, tools, method and craft combined in front of guests.

Chef Jamie Yates brought the menu to life from cork to leather, andras welcomed guests with selected assiduous tracks played atop similarly materially focused mats, with live custom pyrography from Long Prawn, and grassy installationed from Kayla Moon to boot (sandal). Documentation Michael Pham

A materially focussed menu

WELCOME DRINK: Ｂ　Ｙ　Ｒ　Ｄ　Ｉ Clouds of Hay - Toasted hay vodka, apricot, quince, chamomile; topped with dry ice hay cloud
CORK: Sheets of pumpernickel, straps of cheese, die-cut wagyu bresaola, cultured butter
LEATHER: Carpaccio à la Harry’s Bar, a lattice of anchovy sauce
FUSSBETT: A. Footbed shaped crackers; B. Super Birki 2.0 green dip plate: Basil pesto, kale pistachio, hummus; C. Leather brown dip plate: Turmeric cashew, capsicum romesco, hummus
LATEX: Buckwheat tartlette with pumpkin, shimeji, thyme under transparent rice
TOOLS: Hunted+Gathered coconut chocolate slabs, broken up using shoe mending tools

To celebrate a decade of Long Prawn, we hosted a short exhibition of menus forked into a wall upstairs at Mitty’s News A...
08/06/2026

To celebrate a decade of Long Prawn, we hosted a short exhibition of menus forked into a wall upstairs at Mitty’s News Agency. Commemorative tshirts available on the website, as well as some fun new screen printed wine glass merch 🍷

We entrusted the food offering to , who responded to our archives by producing 28 metres of a Brazilian prawn sausage called linguiça de camarão, served proud on a fork with a cheek of lime.

FORK YOU VERY MUCH !!!

Fat marbled menus written for communal BBQs, filmic performance dinners, hot rod dining, walking suppers, festive throwdowns and intelligently leveraged canapés.

ID schemed up in partnership with , a special mural from 🦐🍴🖼️ documentation 📸

MENU FOR: A Decade of Menus, Long Prawn ft. OPENING THIS FRIDAY!Friday 15 May, 12-10pm w. wine bar food drinks Saturd...
11/05/2026

MENU FOR: A Decade of Menus, Long Prawn ft.

OPENING THIS FRIDAY!
Friday 15 May, 12-10pm w. wine bar food drinks 
Saturday 16 May 12-5pm w. wine bar food drinks

In no small measure of celebration, for two (2) afternoon / evenings during our exhibition A Decade of Menus we will offer a chaotic good display of Prawn THROAT hospitality. 

To mark the occasion, we shared our archive with Hugo of THROAT, to find a thread of ingenuity to incorporate into our retrospective. Astutely he noted that longer than the prawn was the inclusion of SAUSAGES.

”I’m really loving the omnipresence of the sausage throughout your culinary history. I’m very pro-sausage: they’re equally delicious as they are weird. They’re as beautiful as they are hilarious” THROAT notes. 

Please join us for a link of .kitchen long prawn sausage, a chilled glass of chardonnay, a splash of .wine syrah, some real cidre a la and celebrate our oeuvre! Food till sold out, drinks till the end!

FORK YOU VERY MUCH !!! Long Prawn: A Decade of Menus; part of 2026 🦐🍴Hosted at: Upstairs at Mitty’s News Agency1/53 B...
30/04/2026

FORK YOU VERY MUCH !!!
Long Prawn: A Decade of Menus; part of 2026 🦐🍴

Hosted at: Upstairs at Mitty’s News Agency
1/53 Bourke Street, MELB
Free, no booking required

DATES
Thu 14 May 12-5pm
Fri 15 May 12-10pm ft
Sat 16 May 12-5pm ft
Sun 17 May 12-5pm
Mon 18 May 12-5pm

Have you dined with us before? Let me explain the menu to you. Let me explain hundreds of menus to you. Let me explain what a menu is. Please, just let me explain…

Long Prawn’s first menus were hatched eleven or so years ago. Since then, a habit of documenting what was eaten has taken hold. Ephemera that fills in what might otherwise be forgotten. Culinary leaflets steeped in the characteristics of prawn hospitality.

Fat marbled menus written for communal BBQs, filmic performance dinners, hot rod dining, walking suppers, festive throwdowns and intelligently leveraged canapés.

This exhibition presents a retrospective of such menus, featuring food-stained originals alongside lost and reproduced versions.

ID schemed up in partnership with , a special mural from and toothsome fare with . More details to come! 🦐🍴🖼️

Launches for both Melbourne and Sydney stores. We worked with chef on a menu that sought to evoke the trail. Mostly na...
17/04/2026

Launches for both Melbourne and Sydney stores. We worked with chef on a menu that sought to evoke the trail. Mostly natural with a hint of cosmic geology, chemistry. An earth palette with a graphic overlay.

MENU ITEMS
1. VADA PAV: Deep-fried potato, shokupan with guindilla, kombu salsa
2. EN SHELL: Tattooed Scallop tartare with shiso leaf, blood orange, marbled oboro kombu
3. RIVER BED: King and oyster mushrooms, with celeriac, radicchio skewer
4. SCROGGIN: Sweet alyssum scroggin, rye rocks, macadamia, pistachio and goji berry
5. TOASTED: Marine collagen marshmallow, lemon thyme
6. TRAIL LEAFS: moked fish rillette, crème fraiche, watermelon radish and caperberry
7. FRUIT SANDO: Blood orange, kiwi, grape, berry with coconut and cow cream

- Comfort food. With the changing of the seasons, we are back sinking our teeth into foods that warm our cockles and t...
09/04/2026

- Comfort food. With the changing of the seasons, we are back sinking our teeth into foods that warm our cockles and tickle our cosy toes 💝

“Comfort food is food that or sentimental value[1] and may be characterised by its satisfying heartiness and association with childhood or home cooking.[2][3] The nostalgia may be specific to an individual or it may apply to a specific culture.[4]

The term comfort food can be traced back at least to 1615, where in the beginning of the second part of Don Quixote, at the beginning of chapter one, Quixote’s niece and her nurse (governess, housekeeper?, “ama”) are told to pamper him, “to give him things to eat which are comforting and appropriate for the heart and the brain... .” Others trace it back to 1966, when the Palm Beach Post used it in a story: “Adults, when under severe emotional stress, turn to what could be called ‘comfort food’—food associated with the security of childhood, like mother’s poached egg or famous chicken soup.”[5] According to research by April White at JSTOR, it might have been Liza Minnelli who used the term for the first time in its modern meaning in an interview, admitting to craving a hamburger.[6]

….

Psychological studies:
Consuming energy-dense, high calorie, high fat, salt or sugar foods, such as ice cream or french fries, may trigger the reward system in the human brain, which gives a distinctive pleasure or temporary sense of emotional elevation and relaxation.[7][8] These feelings can also be induced by psychoactive ingredients found in other foods, such as coffee and chocolate.[9] When psychological conditions are present, people often use comfort food to treat themselves. Those with negative emotions tend to eat unhealthy food in an effort to experience the instant gratification that comes with it, even if only short-lived.[10]”

wants you! We have a desk available in our parquetry floored office at 12 Collins st 💼✨$400pm (snacks, internet and uti...
08/04/2026

wants you! We have a desk available in our parquetry floored office at 12 Collins st 💼✨

$400pm (snacks, internet and utilities incl.)

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15 Tinning St, Brunswick
Melbourne, VIC
3056

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