Chefs' Recipes

Phil Wood’s kipfler potato and calamari Greek salad

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.
Kipfler potato and calamari Greek saladMark Roper
6 - 8

“Hawkes Farm kipflers are the best in Australia,” says Wood. “This is a great way to cook them; as the water evaporates the potatoes absorb the flavours of the tomatoes, olives and oregano so well. You could imagine sitting on a wharf in the Mediterranean having the same thing. The addition of gently cooked calamari just adds to the creamy texture of the whole salad.”



1.Place potatoes, tomatoes, oregano and olives in a large wide saucepan, ensuring potatoes fit comfortably in one layer. Fill saucepan with enough water to barely cover potatoes (600ml-800ml), then drizzle with olive oil. Boil until water has evaporated and potatoes are beginning to fry in the oil (10-15 minutes).
2.Fold calamari through potato mixture and continue to cook over high heat, stirring gently, until opaque and cooked through (2-3 minutes). Season to taste with salt and lemon juice and serve topped with dill and extra oregano.

Drink suggestion: A fumé blanc, such as Eldridge Estate Fumé Blanc from the Mornington Peninsula. Drink suggestion by Andrew Murch.


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