GIGS IN YOUR AREA | SHOW GIGS IN ALL AREAS Friday 13 June + ADD gig Cut Copy The Juan Maclean (USA), Shocking Pinks (NZ) 8pm, Capitol, Perth, WA, $45 (+ bf) Tickets on sale: 24 April + more information Saturday 14 June + ADD gig Cut Copy The Juan Maclean (USA), Shocking Pinks (NZ) 8pm, Capitol, Perth, WA, $45 (+ bf) Tickets on sale: 24 April + more information Saturday 3 May + ADD gig Cuthbert & the Nightwalkers, Institut Polaire Bakery Artrage Complex, Northbridge, WA + more information Sunday 4 May + ADD gig Cuthbert & the Nightwalkers, Institut Polaire Newport Hotel, Fremantle, WA Wednesday 18 June + ADD gig The Presets Cassette Kids 8pm, Metropolis Concert Club Fremantle, WA, $44 (+ bf) + more information Thursday 19 June + ADD gig The Presets Cassette Kids 8pm, Metropolis Concert Club Fremantle, WA, $44 (+ bf) + more information Wednesday 23 April + ADD gig Pnau supported by triple j Breakbot (France), Van She Capitol, Perth, WA, $33 (+ bf) Tickets on sale: 7 March + more information Thursday 24 April + ADD gig Pnau supported by triple j Breakbot (France), Van She 8pm, Metropolis Concert Club Fremantle, WA, $33 (+ bf) Tickets sold out + more information Saturday 26 April + ADD gig One Night Stand Cog supported by triple j Faker, Pnau 3pm, Collie Football Oval, WA, free all ages

urinating small amounts more than 8 times a day/unhealthy. Ingredients: * 10-20 Dried Red Chilli * 3 tablespoons Salt * 2 tablespoons Black Peppercorns * 2 tablespoons Sichuan Peppercorns * 500g Rice Flour (Tempura Flour) * 1kg Squid (Just The Body And Legs) * 500ml Peanut Oil * 2 tablespoons Coriander (Chopped) * 2 Limes (Cut In Half For Squeezing) Method: 1. Dry roast spices (salt, both types of peppercorns and chili) in a pan over a low heat until salt starting to turn golden and spices fragrant. 2. Place into a mortar and pestle and cool. 3. Once cool grind with the mortar and pestle to a fine consistency. 4. Mix through the rice flour. 5. Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature). 6. Cut squid into thin strips (or score lightly with knife and cut into larger pieces) keep the legs whole. 7. Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch. 8. Drain onto absorbent paper and place onto you plate. 9. Serve with some chopped coriander over the top, a bit more salt if you wish and also some lime wedges, great with an Asian beer. 10. This recipe works well using prawns or tofu – have a play!! serve with garlie aioli/ tartare sauce. :) yayy