Australia’s best known provedore, Simon Johnson, says there is nothing better than good food, great friends a good bottle of wine. Simon shares a few recipes using the very best olive oil while cooking from his own private yacht.
- 5 whole calamari, cleaned, scored
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- Colonna extra virgin olive oil
- pinch of salt and cracked black pepper
- 300 g rocket
- balsamic vinegar (aged La Vecchia Dispensa)
- 1 lime, cut in half
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match O'Leary Walker Sauvignon Blanc 2012, Adelaide Hills, SA
"This fresh, simple and tastebud-tingling dish deserves a wine of a similar style. The calamari is the star here, so make sure the wine doesn’t overwhelm the flavour. This leads us to a lighter white wine, with plenty of acidity, which will act like an extra squeeze of lemon over the dish. This is the perfect occasion for a sauvignon blanc, and the bottle for the job is the vibrant and zippy O’Leary Walker Sauvignon Blanc from the Adelaide Hills." - Dan Coward
In a bowl place the calamari, garlic and chilli. Drizzle with olive oil, salt and pepper.
Heat up the barbecue as it must be very hot for this dish.
Sear the marinated calamari for about 1 minute on each side (maybe a little longer if the calamari is a little thick.
Serve in a bowl on top of the rocket and drizzle with the aged balsamic vinegar, olive oil and a squeeze of lime.