Crispy Calamari and Lime Mayo

Cook Time 10 minutes

Servings 4-6


1 kg southern calamari, cleaned

200g rice flour

2 branches of saltbush

Vegetable or Canola Oil for deep frying

300g mayo

zest and juice of 1 lime

½ tsp mountain pepper (alternatively sumac)
Smoked salt, to serve


Heat oil to 190°C. Add the salt bush branches and cook for 10-30 seconds.

Slice calamari across the tube in 3mm width, cut tentaticles. Coat in rice flour and deep fry for 10 seconds or until crisp. Drain on absorbent paper.

Mix the mayonnaise, lime zest and juices and mountain pepper.

Serve calamari with salt bush, lime mayonnaise and lime wedge. Season with smoked salt.


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