Chefs' Recipes

Char-grilled calamari with chicory and coriander

Australian Gourmet Traveller recipe for char-grilled calamari with chicory and coriander by Luke Burgess from Hobart's Garagistes.
Char-grilled calamari with chicory and corianderWilliam Meppem


Coriander dressing



1.For coriander dressing, blend ingredients in a blender until smooth, season to taste and set aside.
2.Preheat a char-grill pan over high heat. Toss calamari in oil, season to taste and char-grill in batches, turning occasionally, until opaque and just cooked through (2-3 minutes). Drizzle with coriander dressing, scatter with chicory, season to taste and serve hot.

If chicory is unavailable, substitute another bitter green leaf, such as kale.

This recipe is from the February 2011 issue of


Drink Suggestion: 2007 Pietracupa Greco di Tufo, Campania, Italy. Drink suggestion by Katrina Birchmeier


Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.