Vintage Cellars Catalogue - 12/08-29/09/2020 (Page 34)

the grape on the menu perfectly grilled octopus with a zesty sauvignon and braised lamb shoulder with a spicy french red nino zoccali has your next dinner party plan sorted pair with grilled octopus and black-eyed bean salad with messolonghi bottarga plus overnight soaking of beans cooking time 1 hour 40 minutes cullen moon opposite saturn harvest sauvignon blanc margaret river ingredients black-eyed bean salad → 3 tbsp lemon juice → sea salt and freshly ground black pepper $28.50 in any six $30 single price white flower notes and tropical fruit amalgam of pomelo apple and cumquat grilled octopus olive oil → 5g messolonghi bottarga finely grated method beans and bay leaf in a pan and cover with water allow to cool and leave to soak in the refrigerator for 24 hours the octopus in a large pan of boiling salted water reduce the heat and simmer for 90 minutes until toss with the olive oil and season with salt and or griddle over high heat and cook for 2-3 minutes on each side top and a drizzle of extra-virgin olive oil vintagecellars.com.au