AT A GLANCE
"My wife and I celebrated our 20th wedding anniversary at a
wonderful retreat in the Margaret River, La Forêt Enchantée. As a
surprise for my wife, I arranged the accommodation's chef, Andrea
Ilott, to prepare a special four-course meal for our celebration.
Andrea created the most superb squid salad. Would you persuade her
to share the recipe?"
Roberto and Sofia Renaldi, Ardross, WA
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. All requests should include the restaurant's name and address or business card, as well as your name and address.
|01||Cut squid tubes open, clean any innards and score the inside flesh with a cross-hatch pattern, making sure you don’t cut all the way through. Cut each squid into 3cm x 5cm pieces and place in a bowl with olive oil, sea salt, sugar and chilli, cover with plastic wrap and set aside.|
|02||For fennel, lemon and feta salad, combine fennel, onion, tomato, mint, parsley, lemon rind and half the feta in a bowl and toss lightly to combine.|
|03||For verjuice dressing, combine all ingredients in a blender and process until smooth, season to taste with sea salt and freshly ground black pepper. Makes 100ml.|
|04||Heat a chargrill or barbecue over high heat, cook squid for 1-2 minutes or until it curls, turn and cook for another 1-2 minutes or until cooked through.|
|05||To serve, toss salad with three-quarters of the dressing, place into bowls and top with squid and scatter with remaining feta. Drizzle with remaining dressing, season to taste and serve immediately.|