The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

David Thompson's deep-fried squid with garlic and peppercorns


"Use large new-season garlic if you can find it as it is succulent, aromatic and lingers long on the palate," says David Thompson. "Should the garlic be truly fresh, then there's no need to peel it. Pound it whole but remove the base and shoot that runs up the centre of the head. Deep-fry the garlic paste until golden and crunchy - a wok is the best piece of kit to use."

Pictured with stir-fried Siamese watercress.

You'll need

Grapeseed oil, for deep-frying 750 gm squid (hoods and tentacles), cleaned and scored, cut into 3cm-4cm pieces 1 tsp fish sauce Pinch of white sugar Coriander, to serve Banana leaves (optional) and sriracha sauce, to serve   Garlic and peppercorns 1 large coriander root 1/2 tsp white peppercorns, plus extra ground to season 80 gm (about 25 cloves) mixed peeled and unpeeled garlic cloves

Method

  • 01
  • For garlic and peppercorns, crush coriander root, peppercorns and a good pinch of sea salt with a mortar and pestle. Add garlic and pound to a coarse paste.
  • 02
  • Heat 10cm oil in a wok to 190C, add garlic paste and deep-fry, stirring and turning constantly, until golden (3-4 minutes; be careful, hot oil will bubble up). Drain well through a metal strainer into a heatproof bowl, then strain oil in a sieve lined with a paper towel into a heatproof bowl to clean it of any remaining garlic. Place fried garlic on a tray lined with paper towels and set aside in a warm place. Reserve garlic oil for frying squid.
  • 03
  • Briefly marinate squid in fish sauce and sugar in a bowl (10 minutes). Heat garlic oil in a wok to 190C and deep-fry squid in small batches, reheating oil between batches, until cooked and golden (2-3 minutes per batch; be careful as hot oil may spit). Drain well on paper towels, then combine in a bowl with warm deep-fried garlic and peppercorns. Arrange on plates lined with banana leaves, scatter with coriander and extra pepper and serve with sriracha sauce.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Hitachino Nest White Ale

Featured in

Sep 2016

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

Kingfish and scallop ceviche with tomato oil

Recipes with scallops

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Nine ways to dress oysters

recipes

Indian-style prawn, turmeric and okra curry

Fresh chilli recipes

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Steamed flounder with shallot and chilli dressing

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×