Preheat BBQ to 400° F.

Soak approximately 10 skewers in cold water if using wooden ones (no need to soak if using metal)

Wrap potatoes, 1 tbsp butter, 1/2 tsp kosher salt and thyme sprigs in tin foil (double wrap to ensure no butter is lost).

Place potato foil package and corn (husks on) onto the grill and cook for 30-35 minutes, flipping the potatoes halfway and rotating the corn a 1/4 turn every 8 minutes. The corn should be blackened in spots on the husk.

Meanwhile, place 5-7 prawns (don't cram them on there, see photos above for placement) and cherry tomatoes on skewers.

In a small bowl melt butter in the microwave in short bursts of time (20 seconds). Add 1 tsp salt, garlic, and red pepper flakes, stir to combine.

After potatoes and corn have cooked for 30-35 minutes, turn off one side of the bbq and move corn on the cob and potatoes over to the side that has been turned off.

Turn the other elements of the bbq to high heat. Once scorching hot add steak and asparagus. Brush steak, prawns and asparagus with melted butter mixture. After 5 minutes reduce heat to medium, flip steak and asparagus and add prawns. Brush all with melted butter mixture. Rotate prawns after 3-4 minutes (once the underside has turned pink).

All ingredients should be ready after 3-4 more minutes.

Serve with lemon and lime slices as well as cilantro and/or parsley for garnish.