Those three magical words, Australia’s national dish. What is it? Do we only have one?
Sure, the popular iconics immediately jump to mind, Vegemite, Tim Tams, beetroot on our burgers, the always satisfying sausage sandwich, not to mention the always vibrant, fairy bread.
While no one wants to mess with the classics, when this magical question was put to our passionate food panel from brand-new series we were all ears and smiles.
Executive Chef and series judge came out with the big guns, salt 'n' pepper squid, "It's just everywhere. Everyone loves it and if it's on a menu, everyone orders it." While it might not be the obvious choice for some, for others it makes delicious sense. It's a dish that strikes a chord in the fried, fun and flavour department and it's no wonder that this classic Chinese number is a popular one as we see it span across menus from cheap 'n' cheerful eateries to bistros, pubs and high end restaurants, all battering up.
We ask, have we already adopted this classic Chinese dish without knowing it? We welcome the move with open arms and mouths and and with salt 'n' pepper already here, we're ready to push it by frying up a batch of salt 'n' pepper seafood for all.
Hot tips:
• Get your seasoning right
• The batter should be light
• The seafood to batter ratio - make sure your seafood is similar in sizing and coating
• Keep it fresh - the seafood, your oil - and finish with a fresh garnish of fried chilli, garlic and spring onion.
The classics...
Whether you whet your appetite with squid or feel like a crispy snack, this squid recipe has a chilli kicker. 
Chilli & five-spice squid
A blend of ground ginger, white pepper, Chinese five-spice and fresh chilli makes these crispy pieces of squid seriously moreish. Thank you, !
Source: Feast / Alan Benson
This recipe makes loads of five-spice mix and this dish will quickly become a household staple.
Salt and pepper squid so good your local Chinese takeaway will feel worried. Source: SBS Food
The Chefs' Line judge and renowned chef Mark Olive puts his spin on the classic Chinese salt and pepper version. Here he uses native Australian ingredients, dried saltbush flakes for their herbaceous saltiness, mountain pepper for its punch and dried lemon myrtle for its zing.
Saltbush and mountain pepper squid Source: China Squirrel
"Salt and pepper squid might well be Australia’s national dish. I can hardly think of another that is so widely available everywhere, from pubs to cafés, bistros and restaurants." Adam Liaw
Salt and pepper for the seafood lovers
It's Chinese week on and we go to for a piece of the action. Whether you serve it as an entree or a main it's an extremely popular dish with universal appeal.
Source: New Holland
shares this perfect party fare and guaranteed crowd favourite. And you can fry up a batch pretty quickly once your guests arrive.
A fried seafood treat with just a light dusting of potato starch and an aromatic seasoning, don't forget that punchy garlic mayo for some seriously good dipping action.
Source: Alan Benson
"Salt and pepper squid might well be Australia’s national dish. I can hardly think of another that is so widely available everywhere, from pubs to cafés, bistros and restaurants." couldn't agree more and here heshares his extraordinary salt and pepper Moreton Bay bugs. Grate over some roasted macadamias for a little extra texture.
Have we got your attention and your tastebuds? It's all about Chinese cuisine on airing 6pm weeknights on SBS. Check out the for episode guides, cuisine lowdowns, recipes and more.
Adam Liaw 's twist on salt and pepper squid. Source: Destination Flavour Down Under
