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Three Blue Ducks octopus, corn, mint and farro

Australian Gourmet Traveller chef's recipe for octopus, corn, mint and farro
Octopus, corn, mint and farro

Octopus, corn, mint and farro

William Meppem
6 - 8
30M
40M
1H 10M

“There’s so much incredible seafood around here, and it suits the hotter climate up north, especially when it’s cooked on the barbie,” says Robertson. “We love adding a grain to the mix, too – farro is one of the best.”

Ingredients

Method

Main

1.Cook the farro in a saucepan of boiling salted water over medium-high heat until tender (30-40 minutes). Drain and transfer to a bowl to cool for 5 minutes. Add olive oil, lemon rind, lemon juice and grapefruit juice, season to taste and stir to combine.
2.Meanwhile, heat a barbecue or a char-grill pan to high heat. Grill corn, turning occasionally, until charred and tender (15-20 minutes). Cut kernels from the cob and add to farro mixture.
3.Season octopus with garlic, salt and pepper,toss with grapeseed oil, and grill until lightly charred and tender (2-3 minutes). Transfer to a bowl and rest for 5 minutes. Add to farro mixture along with spring onion, chilli and mint. Toss lightly to combine, season to taste and serve.

Note Farro is available from select delicatessens.

Drink Suggestion: A full-bodied Italian white such as fiano. Drink suggestion by Max Allen

Notes

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