Beached on the Terranora mountaintop lies The Inky Squid Fish & Chippery, carrying all things salty and umami, caught from the ocean just within sight.
Owned by chef Ben Jones (ex-Gwinganna and Taverna) and his partner Jessica Price, the shop has the dual role of selling freshly prepared seafood-based meals as well as fresh seafood to go. It’s last night’s catch, and the best Australian seafood Ben can buy: blue eye trevalla, flathead, whiting or jewfish, premium fresh Cone Bay barra as well as bugs and prawns; sparklingly fresh Aussie seafood to take home by the piece or for Ben to cook ‘your way’.
Making as much as he can in house, such as his own lemon pepper and mint, coconut and soy dressing for the tempura oysters, Ben sources everything else locally from artisan producers: fruit and veg from the Tweed Valley Fruit Exchange (nothing nicer than fish with fresh salad), Byron Bay Mozzarella Co’s haloumi drizzled with Tropical Fruit World’s lemon myrtle syrup, chicken from Jack Sprat’s Butchery, Tweed, spiced up with harissa and served with cumin-yoghurt on a burger, and whole egg organic mayo and tartare served with seafood and local non-alcoholic bushfood-infused Sobah beer on tap. Top stuff!
Ben shares his oyster recipe with us, the lightest tempura, served with a dressing you’ll love to pour over freshly grilled fish as well.
Oysters (Sydney Rock are Chef Ben’s favourite!)
3/4 cup plain flour
1/4 cup tapioca flour
Pinch of bi carb soda
1 cup soda water & 1/2 cup ice cubes
1 egg lightly whisked
Plain flour to coat oysters before battering
Combine the following ingredients to taste: white wine vinegar, ginger, fish sauce, garlic, soy sauce, fresh Vietnamese mint, fresh coriander, fresh chilli and palm sugar. Ensure there is a balance of sweet, salty, sour and a hint of chilli.
Coat oysters in flour then batter and lightly fry at 170 degrees until golden.
Serve with dressing on the side and a garnish of coriander.
Find The Inky Squid at 2-14 Henry Lawson Drive., Terranora, NSW Ph: 0467 069 012
NOTE: This article was published in The Sun on 25 July 2018.