Tag Archives: South Australia

Crumbed Calamari

Camping by the beach was bringing back unforgettable memories from our time in 2004 travelling around Australia. Back then, we were towing a fishing boat and living in a tent. Now we were towing, and living, in a camper trailer and we had a kayak to fish from. We were camped at The Gap on the Yorke Peninsula in South Australia.

Our very first attempted of fishing from a kayak was a little daunting – for me at least. The water was cold, and I did not relish falling in. There was a little wind, and the water was choppy, and I worried about the balance of the kayak. Probably not the best time for our maiden voyage especially as we had a couple of fishing rods, a crab net and a squid jig on a reel.

We put the net in and then attempted some fishing. After a while, with no luck, we decided we’d better check the crab net. As there was a bit of current, and chop we had to paddle against to keep balance, we had drifted quite some distance from the net. The float, a plastic water bottle, was not very visible. In fact, I am super surprised we even found it. We did, and all we caught was a rock crab. After returning the little crab back to his watery home, we put the squid jig in and soon Dwayne had a hit. Unfortunately, the squid got away. He had three more squid escape before he bagged one. Now a happy little fisherman, he said we could paddle for shore.

Back on shore, Dwayne cleaned the squid and then got the campfire lit and heated the oil. In the meantime, I crumbed the squid rings and made a salad.

Crumbed Calamari

Our Camp Kitchen 

We were camped at The Gap, on the Yorke Peninsula in South Australia. Read about our stay at The Gap it here.

Crumbed Calamari

Ingredients

2/3 cup of flour
2 cups of bread crumbs
2 eggs, whisked
1 large calamari (squid)
Rice bran oil for deep frying
Salt and pepper

Method

Remove the head, tentacles and wings from the cleaned squid. (You can crumb the tentacles and wings as well). Cut the tube into rings. 

Prepare the crumbing ingredients in three shallow dishes. 1. flour 2. whisked egg 3. breadcrumbs.

Lightly coat a squid ring with the flour. Then dip the squid in egg and then coat well in crumbs. Set it on a plate and repeat with the rest of the squid.

While I crumbed the squid, Dwayne heated the oil over the fire. Once the oil was hot enough (check by testing a small piece of squid), Dwayne fried the squid in three batches.

Season with salt and pepper and serve with a tasty salad and a zesty dressing.

Campfire cooking deeprfrying squid
Campfire cooking
Campfire cooking

Seafood Chowder with Goolwa Cockles!

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Seafood Chowder with Goolwa Cockles.

Goolwa cockles otherwise known as pipis are bivalve molluscs, similar in their two shelled structure to a clam, or mussel. A popular place to gather pipis is Goolwa Beach in South Australia. They are not only, and exclusively, at this beach, but on a nice summer day, Goolwa beach will often be busy with swimmers, surfers and people gathering cockles. Some people use them as bait but many others are now cooking them and making delicious meals of steamed cockles in white wine and garlic, rich marinara sauces or, like me, putting them in a creamy seafood chowder for that little touch of something different.

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Goolwa Cockles

We are currently visiting family and friends in Adelaide, South Australia, and really, what is more Australian, more South Australian and more Goolwanian than a day at the beach gathering cockles…. not much. Dwayne, myself and two of our boys were joined by friend’s Sarah and Phil May, and their children plus other friends and family.

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Middleton Beach – near Goolwa

While I found it difficult to get in the cold water like the rest of them, surfing and boogie boarding, I did manage to get in deep enough to start hunting for cockles. Collecting the cockles is really very simple. You simply dig your feet into the sand and as the water washes around your feet and the wave ebbs, the sand is washed away and your feet sink deeper into the sand. When you feel the cockles beneath your feet and bend down to scoop them up. Put the cockles into a bucket or esky (i.e. chilly bin, cooler, icebox). The cockles then need to be encouraged to purge or spit out all their sand. The purging occurs when the cockles are kept in the bucket or an esky with fresh clean seawater for at least 24 hours. This is easy if you are near a beach and can replenish and freshen the seawater regularly.

So once my cockles were purged I set about making a creamy seafood chowder which I then served in a toasted bread roll bowl. Yummo!

This is what you will need…

50g butter
2 slices bacon, finely chopped
1 large leek, finely sliced
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
2 potatoes, peeled and chopped
1/3 cup plain flour
4 cups fish stock
500g white fish, chopped into cubes
400g prawns, peeled
1kg Goolwa cockles
250ml cream
1/3 cup parsley, chopped
Salt and cracked black pepper
4-6 bread rolls

And this is what I did…

To make a bread roll serving bowl I sliced the top off each bread roll and set it aside to use as the lid. Then I dug out the inner soft bread and baked the rolls, and their lids, in a moderate oven until they are hard & crispy (about 10-15 minutes).

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Crispy toasted bread roll… a perfect bowl and accompaniment for this chowder!

For the chowder…

I heated the butter in a large saucepan over medium-low heat.  Added the bacon and cooked over low heat for about 5 minutes. I then added onion, carrot, celery, potato and cooked for 5 minutes or until softened (do not brown).

Next, I added the flour and cooked for one minute. Then I gradually added the fish stock and cooked while stirring for about five minutes or until mixture boiled and thickened. I let it simmer over low heat for another five minutes uncovered while I stirred occasionally.

I then added the seafood and simmered again while stirring occasionally.  I added the cream and simmered for another 5 minutes without letting it boil. I then seasoned with salt and cracked pepper and tossed in a handful of chopped parsley.

I ladled the soup between the toasted rolls and served immediately.

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Seconds? Hell Yeah!

Note: I have made this recipe with fish and lobster that we caught while camping at Canunda National Park, and I have used fish, scallops and squid that we caught at Stansbury while anchored there. At home, I have used a marinara mix or a mix of prawns, fish, scallops and mussels. Any mix of seafood is great in this chowder.

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Tuna Sushi and Sashimi

The first tuna we caught was a Blue Fin Tuna which we caught trolling on our trip from Cape Jaffa to Rivoli Bay in South Australia.

Blue Fin tuna fish caught on SV Thorfinn whilst sailing to Victoria from Adelaide

Once we were anchored in Rivoli Bay, Dwayne cleaned the tuna while I cooked up some sushi rice.

A plate of tuna dishes made with a blue fin tuna caught of the South Australian coast BBQ tuna, sashimi, sushi and ceviche.
BBQ tuna, sashimi, sushi and ceviche

We enjoyed a platter of sushi (raw tuna, pickled ginger and wasabi), sashimi, ceviche (cooked by lemon juice) and grilled tuna, served with a dipping sauce of mirin and soy and some wasabi.