the appetizer:
Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.


Chilli Salt Squid
Scoring the squid lightly with a knife makes it more tender.
Dressing
3 cups (750 mL/24 fl oz) rice vinegar
1 cup (250 g/8 oz) white granulated sugar
2 tablespoons lime juice
1 tablespoon chilli powder
1/2 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon fine salt
Salad
1 green capsicum (sweet pepper)
1 red capsicum (sweet pepper)
1 yellow capsicum (sweet pepper)
1 large carrot
1 large fresh red chilli pepper
1 small red onion
Vegetable oil
1 cup fresh coriander (cilantro) leaves
Preparation
To make dressing, cut the chilli peppers in half lengthwise. Place the rice vinegar, sugar and chilli peppers in a saucepan over a medium heat. Stir to dissolve the sugar and simmer for about 20 minutes or until the mixture has reduced to a thin syrup. Remove from the heat and add the lime juice. Strain and let cool.
To make seasoned flour, mix the flour and spices together and set aside.
To make salad, score the squid lightly with a knife to make a criss-cross pattern. Finely julienne the capsicums, carrot and chilli pepper. Finely slice the onion and mix it with the other vegetables.
Heat vegetable oil to a depth of 5 cm (2 in) in a deep saucepan or deep fryer over a medium heat. Dip the squid in the flour mixture until each piece is well coated and then fry until the flour crust is crisp, about 1 minute. Drain and then slice the squid into 1 cm (1/3 in) thick rings.
To serve, add the squid to the prepared vegetables and pour over the dressing. Toss and add the coriander leaves.
Recipe from:
A Taste of Australia: The Bather's Pavilion
Cookbook
By Victoria Alexander and Genevieve Harris
Photographs by Rodney Weidland
Ten Speed Press
Cloth, $27.95
122 pages, full-color photography throughout
ISBN 0-89815-756-0
Reprinted with permission
Australia
Bush Tucker
- About Bush Tucker
- An Aussie Reports on Her Native Bush Tucker by Jacqualine Hollingworth
- Colloquialisms & Menu Guide
- Bush Tucker Glossary
- About Ms. Hollingworth
- Recipes
Traditional Australian Recipes
- Crusted Beef with Native Spices
- Smoked Tasmanian Atlantic Salmon Egg Roll-Ups with Salad
- Stockman's Pie with Mountain Pepper
Cookbook Profiles with Recipes
- Australian Food: In Celebration of the New Australian Cuisine
by Alan Saunders
- Naked Ravioli with Ricotta
- Polenta with Smoked Kangaroo and Parmesan
- Cornfed Chicken Breast Stuffed with Quandongs on Wild Mushrooms,
Warrigal Greens and Native Thyme Broth - Pavlova with a Passionfruit Curd
- Fusions, A New Look at Australian Cooking
by Martin Webb and Richard Whittington
- Lasagne with Ricotta, Spinach and Pumpkin
- Slow-Cooked Chicken with Coconut and Whole Spices
- Braised Duck with Porcini
- Shichimi-Spiced Duck and Escarole Salad with Ginger Vinaigrette
- A Taste of Australia: The Bather's Pavilion Cookbook
by Victoria Alexander and Genevieve Harris
- Chilli Salt Squid
- Clear Tomato Extract
- Crab, Tomato and Lemon Grass Broth Soups
- Spicy Beef Salad
- Sweet Baked Ricotta with Glazed Peaches
Australian Wine
- Drinking Habits Have Changed
- Early Wine Influences
- Influences of Major Personalities
- Today's Popular Varieties
- World Class Wines
Back to the main Australia page
Australia on Wikipedia
More country Destinations
FoodWine
Main Page
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
About
FoodWine
Contact Info
Advertising
Feedback
Privacy Statement
Archives
Conversions, Charts
& Substitutions
Cooking with Kids
New Green Basics
Search

Catnip Toys
FoodWine
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Become a Chef:
Best Culinary Schools
Return to the
FoodWine
Main Page
Copyright © 2018
Forkmedia LLC
This page modified January 2007