Follow Matt Moran's lead and create dishes inspired by the produce in Western Australia's Gascoyne Region.
Remove the grapefruit skin and pith with a sharp knife, then cut into segments between the membranes. Refrigerate segments until required, then squeeze the juice from the centre of the grapefruit into a glass jar. Top up with an equal amount of extra-virgin olive oil and season to taste with sea salt and freshly ground black pepper - this will become the dressing.
To make the Marie-Rose sauce, combine the mayonnaise, cream, tomato sauce, Worcestershire sauce and Tabasco in a bowl, season to taste with sea salt then add a squeeze of lemon juice to balance the flavours. Refrigerate until required.
To prepare the prawns, twist the head off, then peel the body, leaving the tail intact (reserve heads and shells for making stock if you like). Remove the vein that runs down the back of each prawn, by pulling gently from the head end (discard) and refrigerate until required.
Cut the avocado in half by running the knife around the centre of the seed, then carefully twist the avocado apart and remove the seed. Peel the avocado, then cut each half lengthways into thin slices, keeping the shape intact.
Transfer each avocado half to a serving plate, then gently press downward to fan out. Top with a small handful of shredded lettuce, scatter over ruby grapefruit segments and prawns, top with a little more lettuce and a big spoonful of Marie-Rose sauce. Sprinkle over pink peppercorns and drizzle with a little ruby grapefruit dressing. Garnish with pinch of paprika and two long chives crossed over as a throwback to the 80s.