Pop-up Dinners
Pop-up Dinners

Curry-dusted calamari with aioli & smashed avocado


Pairs well with Haute Cabrière Chardonnay Unwooded, or Pierre Jourdan Tranquille



For the aioli (Makes about 300 ml and can be refrigerated for up to a week)

  • 2 egg yolks
  • 300 ml canola oil
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • ½ a glove of garlic, finely grated
  • Salt to taste


For the smashed avocado

  • 1 avocado
  • 1 spring onion, finely chopped
  • Salt and pepper to taste
  • Squeeze of lemon juice
  • 1 tsp olive oil


For the calamari

  • 350 g calamari tubes and heads, cleaned (Patagonian is recommended)
  • 150 g cake flour
  • 1 tsp mild curry powder
  • Salt and pepper to taste
  • Oil for medium to deep frying (a pot is suggested)
  • Bonus ingredient | chives to garnish – not essential
Haute Cabrière Pinot Noir Unwooded


For the aioli | In a mixing bowl, thoroughly whisk the egg yolks, half the lemon juice and mustard, when the mixture becomes lighter, almost white, start adding the oil in a thin stream. (TIP – if the mixture appears to be splitting, add a few drops of cold water to stabilise.) Once all the oil is incorporated, add the garlic, salt, and the rest of the lemon juice. Whisk well and set aside.

For the avocado | Peel and roughly crush, add the spring onions, and seasoning. To end off, add the lemon juice which also helps ensure the avocado does not discolour. Set aside.

For the calamari | Slice the tubes into 1cm rings. Pat all calamari dry with paper towel. In a large mixing bowl, mix the flour and seasoning, then add the calamari and dust well. Remove from the flour and in a colander or sieve, shake off the excess flour.  Heat a pot of oil to 160°C, (no thermometer? Then test a piece, if is fries immediately then you’re golden). You are looking for a golden brown colour after about 60 to 90 seconds of frying. Do in batches.

To plate | Spoon the avocado mixture on the plate, add the calamari, ensuring a mix of heads and tubes. Generously dollop aioli around. If you are feeling fancy, garnish with some finely chopped chives.

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