Ikijime Tasmanian Squid, Squid Ink Custard, Pink Turnips, Society Garlic Flowers

Squid is in its prime between September and November in Tasmanian waters. The squid I use is line caught and dispatched using the Japanese ikijime method, which instantly kills the squid by spiking its brain, reducing the stress and adrenaline pumping through its body. It is then quickly placed into an ice slurry that immediately reduces its temperature. This process results in the squid being delivered in pristine condition. It is incomparable in quality, flavour and texture to squid that