Serves: 5

Difficulty: 
Ingredients

1kg cleaned baby octopus
250ml red wine (a rough Shiraz or blend is fine or try some port for a sweeter finish)
250ml olive oil
2 teaspoons of Red Desert Dust

Method

1. combine the octopus and the wet ingredients in a pot
2. cover and simmer for 2 hours or until tender
3. strain the octopus and place onto a hot BBQ hotplate
4. char-grill until crispy
5. season with half the Red Desert Dust and cook briefly to blacken the spice
6. remove from the hotplate and re-season with the remaining spice

Styling

Serve hot or cold with a green salad and Wild Rosella and Wasabi Dressing

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Dining Downunder Cookbook
This Australian recipe of Char-grilled baby octopus is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Australia Day on Sydney Harbour

Recipe By: Benjamin Christie

Calamari rings or slices of large octopus can be used as well. Try seasoning with a few different spice mixes for interest e.g. Rainforest Rub, Wildfire Spice, Alpine Pepper or Oz Lemon but do this to finish as the aromatics will be cooked off if these spices are heated too much.

Other recipes from this Episode

• Mud crab and smoked kumara gnocchi
• Paperbark smoked barramundi
• Soused sea perch fillets
• Sydney Salad
• Wild rosella and wasabi dressing

Other Episodes

• The Three Sisters and the Post Office Restaurant in Leura
• The Cowrie Restaurant Terrigal Beach
• Swiss Grand at Bondi Beach Sydney
• Redgum Restaurant at Boronia House Mosman
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Hydro Majestic Hotel in the Blue Mountains
• Feast Restaurant on Avoca Beach
• Crowne Plaza Newcastle
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast

Serves: 4

Difficulty:
Ingredients

4 baby barramundi fillets, skinless
1 cup sugar
1 cup salt (common table salt is fine here)
2 teaspoons
Alpine Pepper
250g rainforest herb linguini
½ tablespoon butter
2 red capsicums roasted and peeled
100g snow peas
100g English spinach or warrigal greens
2 teaspoons Lemon Myrtle

Method

1. Combine the salt and sugar
2. in a deep tray, spread about a third of the mix, place the fillets on top and pack with the remaining cure mix
3. leave for 2 hours at room temperature or chill for 24 hours
4. when the barramundi flesh has firmed up and lightened in colour, rinse it in fresh water, drain and dry throughly on paper toweling
5. slice into thin pieces cutting across the fillets at an angle of 30°
6. prepare the pasta in salted boiling water for 11 minutes or until al denté, drain and add a dash of olive oil (Australian, of course)
7. top and tail the snow peas removing the string from the edges
8. blanch the snow peas and warrigal greens and refresh in iced water then drain
9. slice the capsicums into thin strips
10. heat up a wok add a little oil and a nob of butter, toss the pasta until golden then add the snow peas, greens and capsicums, dish up the 4 serves
11. to the hot pan, add the barralax slices, toss for about 1 minute; sprinkle with Lemon Myrtle and serve on top of the rainforest herb linguini

Dining Downunder Cookbook
This Australian recipe of Barralax on rainforest herb linguini is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Feast Restaurant on Avoca Beach

Recipe By: Mark McCluskey

Should it be barralax or gravamundi? Either is a corruption of the Scandinavian word for the process of dry curing salmon – but we wanted to make it our own using what is often considered amongst the best eating fish around. This dish needs to be prepared well ahead of time as the curing of the barramundi can take up to 24 hours.

Other recipes from this Episode

• Wattleseed pavlova
• Wine drenched lamb with Alpine Pepper mash

Other Episodes

• The Three Sisters and the Post Office Restaurant in Leura
• The Cowrie Restaurant Terrigal Beach
• Swiss Grand at Bondi Beach Sydney
• Redgum Restaurant at Boronia House Mosman
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Hydro Majestic Hotel in the Blue Mountains
• Feast Restaurant on Avoca Beach
• Crowne Plaza Newcastle

Serves: 8

Difficulty:

Ingredients

10g Rosella Confit
90ml water
50g sugar
20ml umeboshi plum vinegar or good quality red wine vinegar
wasabi to taste

Method

1. In a small saucepan, combine the water and sugar and dissolve over medium heat
2. remove from heat and add vinegar
3. cool before adding rosella extract
4. take a tablespoonful of liquid and in a small bowl, mix this with the wasabi paste to make a slurry
5. add this back into the main mixture and taste
6. repeat with more wasabi, if necessary or desired

Dining Downunder Cookbook

This Australian recipe of Wild rosella and wasabi dressing is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Australia Day on Sydney Harbour

Recipe By: Benjamin Christie

Mark loves wasabi and I mean he loves wasabi, in fact, he loves anything spicy. When I prepared this dressing to accompany some freshly BBQd seafood he complained there wasn’t enough wasabi in it yet it brought tears to my eyes. I generally make a more tame version but if you’re game to try it really spicy and hot then add more wasabi. Some Alpine pepper also makes an interesting base flavour. Add about a half teaspoonful for this recipe. You can try using the powdered wasabi as well but I prefer the paste for the convenience of a tube.

Other recipes from this Episode

• Char-grilled baby octopus
• Mud crab and smoked kumara gnocchi
• Paperbark smoked barramundi
• Soused sea perch fillets
• Sydney Salad

Other Episodes

• The Three Sisters and the Post Office Restaurant in Leura
• The Cowrie Restaurant Terrigal Beach
• Swiss Grand at Bondi Beach Sydney
• Redgum Restaurant at Boronia House Mosman
• Margaret River and restaurant Vat 107
• Lillipilli in the Rocks
• Hydro Majestic Hotel in the Blue Mountains
• Feast Restaurant on Avoca Beach
• Crowne Plaza Newcastle
• Buderim Ginger and Bistro C in Noosa on the Sunshine Coast