Executive chef Andrew Mann from the renowned Little Creatures brewery has generously shared his celebrated Rottnest Island squid, chorizo and preserved lemon salad recipe with food enthusiasts across Australia. This distinctive dish captures the essence of Western Australian coastal dining, combining fresh local seafood with vibrant Mediterranean flavours.
The Inspiration Behind the Dish
Andrew Mann, the culinary mastermind behind Fremantle's iconic Little Creatures, has created a salad that perfectly embodies the spirit of West Australian summers. The recipe draws inspiration from the pristine waters surrounding Rottnest Island, known for producing some of the state's finest squid. Mann's approach highlights simplicity and quality ingredients, allowing each component to shine through in the final composition.
"This dish really speaks to that beautiful intersection between land and sea that we're so fortunate to experience here in Western Australia," Mann explained during the recipe reveal. The combination of smoky chorizo with delicate squid creates a textural harmony that has made this salad a favourite among regular patrons.
Recipe Breakdown and Method
The recipe calls for 1.2kg of whole squid (approximately 600g once cleaned), which Mann specifically sources from the waters around Rottnest Island. The dish gains its distinctive character from the interplay between the seafood and two chorizo sausages, which provide a rich, smoky counterpoint to the delicate squid.
Preparation begins with properly cleaning and scoring the squid, then cutting it into 5cm squares to ensure even cooking. The chorizo is sliced to release its oils and flavours during cooking. Meanwhile, 600g of chat potatoes are steamed until tender, cooled, and halved to create a substantial base for the salad.
One of the signature elements is the preserved lemon, with Mann advising to finely dice only the skin while discarding the flesh. For those without access to preserved lemons, regular lemon zest serves as an acceptable substitute, though the unique fermented tang of preserved lemon truly elevates the dish.
Cooking and Assembly Technique
The cooking process utilizes a hot barbecue to grill both the squid and chorizo, imparting a characteristic smoky flavour that defines Australian outdoor cooking. Mann emphasizes the importance of not overcooking the squid, which should remain tender and slightly springy to the bite.
Once grilled, the squid and chorizo are combined in a large mixing bowl with the prepared potatoes, preserved lemon, 100g of wild rocket, and 150g of heirloom cherry tomatoes. The salad is then dressed with 80ml-100ml of extra virgin olive oil - Mann specifically recommends Great Southern Groves brand - and seasoned with black pepper and Lake Deborah salt to taste.
The final step involves gently combining all ingredients to ensure even distribution of flavours while maintaining the integrity of each component. The recipe comfortably serves four people as a substantial main course or could accommodate six as a lighter meal option.
Why This Recipe Stands Out
What makes Andrew Mann's creation particularly noteworthy is its celebration of local Western Australian ingredients. From the Rottnest Island squid to the recommended Australian-produced olive oil and salt, the dish represents a true taste of the region. The preserved lemon adds a North African influence that reflects Fremantle's diverse culinary landscape.
The simplicity of the method belies the sophisticated flavour profile, making this salad accessible to home cooks while still impressing guests. The combination of textures - from the firm chat potatoes to the tender squid and crisp rocket - creates a dining experience that feels both rustic and refined.
This recipe sharing continues Little Creatures' tradition of community engagement and culinary transparency, allowing food lovers to recreate a restaurant-quality dish in their own homes. As barbecue season approaches across Australia, Mann's Rottnest Island squid salad provides the perfect centrepiece for outdoor entertaining with a distinctly West Australian flavour.
