Southern Calamari

Made popular with the arrival of migrants from the Mediterranean, Southern calamari or squid has a soft, buttery flesh characterised by fresh earthy flavours that lends itself to a variety of dishes, from the traditional to the exotic.


BY Frederick Monaghan – The Loca-Vore Wine Bar Stirling


  • 500g squid sliced into strips
  • Poaching liquid
  • 500ml water
  • 100ml white wine
  • 1 onion sliced
  • 1 lemon cut in ½
  • 2 cloves garlic
  • 2 bay leaf
  • ½ bulb ginger sliced
  • 5 pepper corns, dash of salt
  • Coriander stems


  1. Bring all ingredients to a simmer in a pot, simmer 10 mins
  2. In 2 batches place squid slices into simmering poaching liquid, cook for 1 min remove and cool, cook the other ½ of squid and cool
  3. Mix with squid and serve garnish with lemon and a little of the mixed herbs



Restaurant Name

The Loca-vore Wine Bar

Restaurant Details

49 Mount Barker Rd
Stirling SA 5152
(08) 8339 4416



The Locavore (Local-eater) is Stirling’s fantastic award winning Wine and Tapas Bar based on the principles of the “100 Mile Diet”. Wherever possible everything we serve is grown or produced within a 100 mile radius.
If not local, family farmed;
if not family farmed, organic;
if not organic, fair trade.

Nutritional benefits – Calamari (squid)
Serving size 100 g

% Daily Value*Amount DV %
Total Fat1.5 g2%
Saturated Fat0.4 g2%
Cholesterol263 mg88%
Sodium45 mg2%
Total Carbohydrate3 g1%
Dietary Fiber0 g0%
Sugar0 g0%
Protein16 g32%
Vitamin DN/A mcgN/A%
Calcium20.00 mg2%
Iron0.77 mg4%
Potassium0 mg0%

* The Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet.  2,000 calories a day is used for general nutrition advice.

Source:  Nutrition Value Org.

 Suite 27, 6-8 Todd Street, Port Adelaide SA 5015