This column was originally published in the Central Western Daily on Tuesday 10th July 2012.
Look at the menu of any contemporary cafe or restaurant nowadays and you are likely to find salt and pepper squid. Five years ago this dish didn’t exist, and now it is everywhere. In the seventies, the prawn cocktail was the standard Australian starter and unfortunately for our cephalopod friends, they too have become a favourite on our tables.
In a way, the existence of the same entree at every dining establishment makes it easy to determine the quality of your restaurant. Simply order the salt and pepper squid. If the dish is good, then there’s a good chance you’ll have a great meal. If the squid gets your thumbs down, make up some story about the babysitter getting sick and get out of there. Pay for your entree, of course.
Peter Young Writes For You 