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.

By Phil Wood
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6 - 8
  • Print
"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."


  • 600 gm small kipfler potatoes, cut into 2cm lengths
  • 10 sun-dried tomatoes
  • 2 tbsp oregano, plus extra to serve
  • 12 Gordal or other large green olives, pitted and halved
  • 100 ml olive oil
  • 200 gm southern calamari (about 1-2 small), cleaned, scored in a cross-hatch pattern and cut into large pieces
  • ⅓ cup (loosely packed) dill
  • Juice of 2 lemons


  • 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.