Inspired by the flavours of tiella di Gaeta, a Roman pie, this octopus dish from Guy Grossi's restaurant Garum is full-flavoured and visually stunning, to boot.
"This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."
Australian Gourmet Traveller recipe for coal-grilled octopus with smoked butter and almonds, chilli and green strawberries from Gerard's Bistro in Brisbane.
