Octopus preparation

1. Wash the octopus in cold water. Massage the animal with rock salt for about 10-12 min. Rinse. You will feel the flesh firming up and going slightly rubbery.
2. Detach the tentacles from the head and the beak from the head. Cut tentacles, separating the really large part and end of the tentacle(150g for a portion). Reserve the thicker part of the tentacle for a longer period of cooking.
3. Cook the thinner parts of octopus in spirals and cook at 72℃ in the steamer  for 20-30mins. It will cook down to about 100g portion.
4. Simmer the octopus head in a pot, just covered with water for 1 hour then puree with all the juices.
5. The head needs to be OVERCOOKED.

Miso Glaze

1. Puree olive oil + garlic + cut the lemons into small chunks
2. Put everything in bowl on a double boiler for 45min-1h → until garlic cooked
3. Cool down
4. Blitz in blender until paste like consistency

To finish the octopus cracker

1. Cook the tapioca in boiling water until it just goes translucent. Strain away any excess water and blitz ⅓ of the tapioca in the thermo until smooth.
2. Add together the 2 purees and remaining ⅔ of tapioca pearl and season.
3. Spread the mix thinly onto greaseproof paper and place onto dehydrating trays
4. Dehydrate overnight at 60℃ until crispy, break into 10cm pieces
5. Deep Fry before serving at 200℃, the dried cracker will puff up like pork cracking
6. Season with the togarashi chili mix

Parsley mayo 

1. Blitz 100g blanched (final product weight) parsley leaves with 800ml grapeseed oil   and pinch of salt. Put in a blender- you want the oil to be steaming.
2. Pass through cheese cloth and chill immediately to set the colour of the parsley oil.
3. Cook 4 eggs in boiling water for 4 ½  minutes and then chill in ice
4. Blitz the peeled COLD eggs in blender with a pinch of salt until smooth. Pour the parsley oil in slowly as you blend making an Emulsification. Keep adding the parsley oil untill very thick.
5. Season with a tiny bit of chardonnay vinegar once set and chilled.

Salad garnish (50g person)

Mix together in a small bowl, reserve until plating

Pickled Fern frond

1. Bring the sugar, vinegar & water to the boil to dissolve then chill in the fridge.
2. Blanch the fern fronds for 1 min in boiling salted water, refresh in ice water.
3. Reserve the fern and vinegar seasoning in the fridge until serving

To assemble.

1. Fire up the BBQ nice and hot.
2. Grill the octopus on a high heat and brush with miso glaze, the octopus has already been pre cooked so you only need to find a great caramelisation and glaze.
3. Place the octopus on the plate, put dots of parsley mayo on the tentacle.
4. Soak the native fern in the pickling liquid for 20 seconds before putting it on the plate.
5. Serve with the potato salad and octopus crackers.