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Prosecco-battered calamari with prosciutto, orange & cured rhubarb slaw

Preparation time
30 mins
Cooking time
10 mins

From the Italian families that fuelled the growth of King Valley wine, Sam Miranda has emerged as one of the region’s most successful sons – and the Sam Miranda Restaurant as one of its most exciting dining experiences.  Chef Luke Storer has taken ‘Field to Fork’ to heart with the kitchen garden ingredients used in this delicious spin on a summer classic, which pairs perfectly with the refreshing charms of a Sam Miranda Prosecco.


Cured rhubarb

4 stems rhubarb, julienned

1 teaspoon salt

1 teaspoon sugar


1 orange segmented, cut into 1cm pieces

50g prosciutto, crispy and crumbled into small pieces

¼ savoy cabbage, finely shredded 

¼ red cabbage, finely shredded

1 baby fennel, finely sliced

1 tablespoon mint leaves, finely chopped

1 orange, zested in strips

Salad cream

20ml lemon juice

20ml prosecco vinegar

40ml water

2 teaspoons grain mustard

1 egg yolk

100ml oil

Salt and pepper, to taste

Prosecco-battered calamari

140g each self-raising flour and cornflour

¼ teaspoon baking powder

1 egg yolk

400ml Prosecco

30ml oil 

320g calamari, cut into thin strips horizontally

Flour, for dusting

Salt and pepper, to taste

Oil for frying 

Micro-herb for garnish

Lime wedges


1. Rhubarb: Sprinkle salt and sugar over rhubarb, allow to sit for 2 hours.

2. Slaw: Combine ingredients in a bowl, add cured rhubarb. 

3. Salad cream: Combine lemon juice, vinegar, water, mustard and egg yolk in a bowl, slowly add oil, whisking constantly (or use a blender). Season to taste. Add half the dressing to the slaw, toss gently to coat.

4. Calamari: Combine flours, baking powder, egg yolk, oil and Prosecco, whisk lightly until just combined.  Heat oil in a large saucepan or deep fryer to 180°C. Lightly dust the calamari in flour, dip in batter, drain off excess. Fry in small batches for 2 minutes or until golden.

5. Pile slaw onto plate with remaining salad cream, place calamari on top, and garnish with herbs and lime wedges.

Wine Match: Sam Miranda Prosecco NV

Preparation time
30 mins
Cooking time
10 mins