1. Sift rice flour with baking powder and salt. Mix dry white wine with enough cold water to measure ⅔ cup total and whisk thoroughly into flour to form a thin batter.

1. Dip a medley of seafoods (calamari rings, baby squid, raw prawns, mussels), slices of lemon, fennel bulb, broccolini and curly parsley, through the batter, and fry in hot oil. Drain, season with sea salt flakes and serve with a lemon or chipotle aioli.

More of Warren's batter recipes

• Beer batter
• Tempura batter
• Boyd's snapper batter