A delicious seafood creation, perfect for entertaining.
For octopus, place octopus pieces into a saucepan and pour in enough water to cover. Add 20ml red wine vinegar and cook over a low heat with lid on for 25-30 minutes or until octopus is nice and tender. Remove and drain well.
Combine remaining red wine vinegar, olive oil, thyme and garlic in a bowl, add octopus and leave to marinate for a minimum of 1 hour but preferably overnight.
Meanwhile prepare skordalia, heat a frying pan over a medium heat, add shallot, garlic and cauliflower and sauté for 5-7 minutes or until soft.
Add milk, thyme and bay leaf, reduce heat to low and cook, covered, for 10-15 minutes. Pour into a bar blender and puree until smooth. Season with salt and pepper to taste.
For pickling liquid, place ingredients in a 1L capacity bowl or jug and leave to sit for 30 minutes, stirring occasionally. Add thinly sliced beets and leave to pickle for 10-15 minutes before serving.
To serve, place a char grill plate over a very high heat and when very hot char grill octopus on each side until nicely coloured. Cut into 1cm thick slices and toss in lemon juice and olive oil.
Serve immediately on a bed of cauliflower skordalia and a salad of pickled baby beets on top.
For the cocktail:
Combine all of the ingredients into a cocktail shaker, shake and double strain into a rocks glass
Garnish with an edible flower and a pineapple leaf
Serve in a rocks glass
This recipe is a part of Project Botanicals, a distinctly different pop-up bar and dining experience, happening in Melbourne from 24 July - 11 June. Tickets $45, including two cocktails and two matched dishes.
Trending This Week