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Salt and pepper calamari is a Chinese cuisine-inspired dish that’s so popular in Australia it might even be called one of Australia’s national dishes. The calamari, or squid in some cases, is covered in salt-and-pepper batter, then deep-fried to crispy perfection.
The dish is often prepared and served as a bar or pub snack, and it often comes garnished with garlic, fried chili, and spring onions. Salt and pepper calamari is so widely available in the country that it can be found everywhere from cafés to pubs, restaurants, and bistros.
MOST ICONIC Salt and Pepper Calamari
View moreDating back to the 19th century in Hobart, Tasmanian scallop pie is a savory treat consisting of fresh Tasmanian scallops that are smothered in curry sauce and tucked into puff pastry, which is then baked to perfection. This classic pie has been traditionally prepared in seaside bakeries throughout the state, and it uses freshly plucked Tasmanian scallops hailing from the East Coast of the state.
The curry sauce contains ingredients such as finely diced carrots, onions, potatoes, celery, and corn kernels, and it is seasoned with a variety of spices such as cumin, coriander, and fenugreek. Piping hot scallop pie is usually enjoyed with a side of chips, a salad, and a glass of fine Tasmanian lager beer.
MOST ICONIC Tasmanian Scallop Pie
View moreMAIN INGREDIENTS
Kadon gamson is a traditional Chamorro dish made with an octopus that is cut into pieces and combined with chopped onions, cherry tomatoes, salt, and lemon juice in a pot. The dish is cooked for a short while until the octopus becomes tender, and then coconut milk is added into the pot until the concoction is boiling.
Removed from heat, kadon gamson is served warm and enjoyed as a delightful and fragrant seafood dish.
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This kelaguen variety is prepared by mixing baby clams with onions, lemon juice, salt, and hot peppers. Hot peppers are optional and the quantities depend on personal preferences, while the clams can be either fresh or canned. It is recommended to serve the dish well chilled as a flavorful appetizer.
The Pahua taioro is an exquisite Tahitian dish that can be based on clams (pahua) soaked in fresh water for a few hours before being combined with taioro, a condiment made by fermenting almonds, grated coconut, seawater, and shrimps.
In the end, garlic, onions, salt, and pepper are added. This dish should be served at room temperature.
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