Nick takes us back to his Mediterranean roots with a fresh take on a classic: Fritto Misto. 🦑🦐 This crispy seafood mix is fried to perfection and seasoned with Saxa Chicken Salt, adding that extra hit of flavour and a touch of nostalgia. Perfect to bring a taste of Greece to your kitchen. Dive in and get inspired! 🌊
Go to Greece, you cannot escape fried squid. I really wanted to bring that to the kitchen. This is my take on Fred Misto. [Music] My name is Nick Daganas. I’m the executive chef at Melbourne Place here in Melbourne CBD sort of Italian influence and incorporating more seafoods. Beautiful red mullets, whole Australian squid, water bay bug and king prawns. It’s a beautiful collection of seafood and they complement each other very very well. Growing up in the western suburbs of Melbourne, the number one thing to do in summer was get fish and chips. The one thing you’d always ask for chips was extra chicken salt. So that’s one thing I really wanted to incorporate into the food and misto was just to finish it with some chicken salt. And the secret is to put it into your dry mix as well. The dry mix isn’t very complicated. Oregano, black pepper, sacks of chicken salt, two parts flour, and one part instant palenta. It gives that a really nice texture. I really love keeping the seafood really lightly dredged in the dry mix. Every time I eat this dish, it takes me back to Greece. Uh ordering at the having a nice and then literally jumping straight into the water from the restaurant, you know. Um you go for a swim halfway through your meal, come back and then finish your lunch. [Music]
Dining and Cooking