You have   free articles remaining this month.
Subscribe now for 50c a week. Subscribe

Mountain Pepper & Salt Bush Tempura Squid with Aioli

Serves 4

Preparation 25 minutes
COOKING TIME 10 minutes

Recipe Andy Harris and Hannah Meppem
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


1kg squid cleaned and cut into strips
2 cups cornflour
2 cups self-raising flour, plus extra for dusting
4 cups chilled soda water
2 tsp freshly ground mountain pepper
1 tsp dried salt bush
1 tsp sea salt
vegetable oil for deep-frying

TO SERVE: fresh lemon and aioli


1 Place the corn flour and self-raising flour in a large bowl, and slowly whisk in the soda water. Set aside for 10 minutes.

2 Place the pepper, salt bush and salt in a small bowl and mix to combine. Set aside.

3Heat oil in a large saucepan over medium heat until the temperature reaches 180 °C on a deep-frying thermometer. Place some extra self raising flour in a bowl. Dust the squid in the extra flour until lightly coated, then dip into the batter, shaking off any excess before frying.

4Deep-fry for 2-3 minutes or until golden and crisp. While still hot, toss with salt and pepper mixture to coat. Serve with fresh lemon and aioli.

Wine Match

2021 Four Winds Sparkling Riesling, Canberra District, A$27

Riesling, riesling, riesling, first for the squid, second for the tempura batter and third for the salt and peppery spices. It's the floral aromatics and refreshing acidity of a good riesling that lends itself to this recipe - and the latest Four Winds is a beauty. After the smoke ruined the Canberra District 2020 vintage, it's good to see things bounce back in 2021. Buy two bottles, the first won't touch the sides.