"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."
- 150 gm farro (see note)
- 2 tbsp olive oil
- Finely grated rind and juice of 1½ lemons
- 1 pink grapefruit or 2 blood oranges, segmented, juice squeezed from centre
- 3 corn cobs, husks peeled, silks removed
- 600 gm leaned baby octopus (about 10), halved
- 1 small garlic clove, finely grated
- 1 tbsp grapeseed oil
- 2 spring onions, thinly sliced
- 2 long red chillies, seeded and thinly sliced
- 1½ cups mint
- 1Cook 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.
- 2Meanwhile, 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.
- 3Season 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
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