Qantas Salt & Pepper Squid thread | Page 4 | Australian Frequent Flyer
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Qantas Salt & Pepper Squid thread


Sep 22, 2011
Platinum 1
My Map
I can't believe you lot put priority in taking pics instead of woofing it down while its still hot and tasty. ;)

BTW: I want 2 serves (at least)
I only started taking photos of food when I started to post trip reports here on AFF ...... otherwise I would have another 7 years of squid photos to upload :p


Jul 4, 2002
Still prefer my own most Friday nights when I return home from the pub raffles. Some squid from the local fish retailer, a little flour with some salt and pepper and a small amount of chilli powder all mixed together and the 90 seconds in the deep fry. Looks exactly the same and i'm sure the taste is better. No need to swan around a F club or CL for me
And I add a bit of Tasmanian wasabi powder.


Active Member
Feb 21, 2013
We used have it every visit, but went off it a little bit too. This is the last photo I have of it, from June 2017. We would have had it a couple of times since then.



Established Member
Apr 23, 2006
I am in awe at the profound subject matter under discussion and regret my inability to contribute as I have never entered an f lounge and have no real ambition to do so.
The preparation and presentation of Decapodiformes is , however, a subject of some interest.
We had a feed at our current favourite trough last week and one tapas dish was (drum roll) …Decapodiformes...
It was very tasty had quite a dry ( no oil ) presentation.. how was it done ??
I assume that there may be be little interest in this peripheral subject.. but if anyone cares to address the subject matter ( The preparation and presentation of Decapodiformes) I am all ears...

Oliver Brown

Junior Member
Oct 26, 2013
I'd wolf down as much of that S&P squid as you can before you get on that flight on Qantas. Just flew F DFW to SYD and all 3 courses of the dinner were inedible. Got through half of each course with one glass of some $50 champers as the stewardess forgot to come back with my dinner wine. A shocker it was.

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