Stephen Downes

"Fried calamari is simply the best available, bought directly from a middleman who rounds up those who catch it at Queenscliff, I was told. A big serving, body cross-sections and tentacles are sweet and nicely gelatinous. They've all been lightly floured, fried and drained of the last drop of excess fat. A few fried oregano leaves weave their way through the cephalopod bits, and alongside is a birdbath of exquisite mayonnaise studded with capers the size of a shot. It's the kind of dish that trumpets ... Read more

Tom Neal Tacker

"I devour authentic fried calamari: crisp, sweet, fresh and exquisite. It's a dish a young riesling is made to marry."