Adelaide’s Bistro Blackwood is the casual downstairs sibling to Jock Zonfrillo’s industry-leading Restaurant Orana. Its menu is hardly the fine-dining spread that goes on upstairs. But that’s the point.
Blackwood trades on more familiar, bistro-style dishes, such as this woodfired squid salad with XO sauce, grapefruit and cassava (a root vegetable native to South America). And now you can make it at home.
Bistro Blackwood’s fire-pit squid salad
4 x 250g whole squid, cleaned and sliced halfway through lengthways (leaving whole)
½ bunch mint
½ bunch coriander
½ bunch spring onion, finely sliced
½ long red chilli, thinly sliced
1 grapefruit, segmented
75g raw dried cassava crackers, fried until crispy
65g XO sauce
200g grapeseed oil
10g rice vinegar
25g black vinegar
10g white soy
65g apple cider vinegar
Barbeque the squid over a wood fire quickly, until cooked halfway through – approximately 90 seconds on each side. Immediately after removing from the grill, brush the squid liberally with XO sauce. Set aside to cool.
When ready to eat, use the remaining XO sauce to brush over the squid and barbeque again for a further 90 seconds on each side, or until cooked.
For the dressing, mix all the ingredients together. Place the squid in a large mixing bowl, together with the dressing and remaining ingredients. Mix well and serve.
Original article: Broadsheet