Here’s another recipe I’ve pinched from the Two Oceans‘ website and adapted (read made easier).  Calamari always struck me as the kind of thing you would only order in restaurants, but it’s surprisingly easy to cook at home. The website suggests pairing with Pinot Grigio and I wouldn’t argue with that.  South Africans make really good Pinot Grigio, and Two Oceans are no exception.  Subtly perfumed with floral notes and fragrances of dried apricot and peach and a hint of litchi, it’s crisp, zesty and easy-drinking.  Serve it chilled. Ingredients: 250 gms plain flour 1/2 tsp (3 ml) turmeric 500 g calamari tubes, cleaned and sliced into rings Sunflower oil for deep frying 1 tbsp (15 ml) sea salt 1 tsp (5 ml) crushed…