The April / May 2025 edition of Fishing SA magazine is out now and for seafood enthusiasts, I have another recipe inside.

Normally by this time of year we’d be expecting the weather to be cool and I’d be looking towards warming, hearty food, such as this recipe, but for the moment it seems summer is continuing in South Australia.

When the weather does eventually start to look more like autumn, this is a yummy recipe for braised squid with spinach to try. As always it’s quick to prepare and simple to cook, this time though the squid is cooked for a long time to soften and become tender. With squid it’s best to cook either very fast or let braise slowly to get the perfect texture.

The herby, tomato, white wine sauce that the squid cooks in, adds a great depth of flavour and to serve, you simply need some nice crunchy bread and a glass of your favourite dry white!

The current Fishing SA magazine is the 100th edition so it’s a bumper issue choc-o-bloc full of the best fishing in SA and a credit to the Editor, Shane Murton. The magazine has been running under his leadership for 20 years and is South Australia’s only print and digital fishing magazine.

I think what makes it such a readable magazine is the mix of inspirational stories and great photography making it a high quality magazine, and in Shane’s own words…’Fishing SA has been a magzine built on passion and learning from ground level fishos, and not egos preaching down from a higher place.’ It’s also a really family friendly magazine with kids and women featuring often in the pages of the magazine. Perfect!

Congratulations to Shane and Fishing SA on this milestone and I wish the magazine the continued success it deserves. Grab a copy now at newsagents and tackle shops for only $9.95 or subscribe online.

Cheers

Glenys