Chef Miles Ackermans service up some of WAs best @fremantleoctopus 🐙🔥
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The Octopus is braised in a white wine and paprika stock till tender, the octopus then cools down in the stock to absorb all the wonderful flavour.
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We then seared it till it was slightly charred and a little bit smokey.
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Served on a white bean sauce infused with the remaining octopus stock, garlicky gremolata to cut through all the richness and a generous sprinkle of espellette chilli powder for some zesty spice.
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👨‍🍳&📷: @chefmilo_
🍽: @theherringroom
📍: Manly, NSW
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ATTN CHEFS, want us to share your dish? Tag us with @lifeonthepass
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