Lau’s Family Kitchen’s calamari with shrimp sauce
A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.
Calamari
Tony Tan’s three-cup calamari
A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.
Sean Moran’s calamari fried in its ink with chilli aïoli
Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.
Calamari and corn tacos with salsa verde
It's time to party, Mexican style.
Sustainable seafood recipes: alternatives to salmon
Farmed salmon may have been declared an unsustainable fish in Australia but we can still enjoy our ocean’s bounty if we’re smart about what we choose.
Seafood stew with risoni
A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.
Bar Saracen’s hummus bi calamari
The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.
Grilled southern calamari and ink sticks
“I always use metal skewers – they hold the heat and cook the meat internally,” says David Moyle. “They can also be washed and reused rather than just thrown out.” If you’re not confident dealing with the ink sacs, squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential […]
Jicama and green mango salad with grilled calamari
Green mango adds refreshing tartness to this summer salad, adding a nice counterpoint to the smoky grilled calamari.
Grilled calamari with herbs and crisp shallots
Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.