BRAISED OCTOPUS

WITH MARTINEZ CHORIZO, PRESERVED LIME, AND TOMATO MARINARA 

Kinross Winery is in the heart of Gibbston’s incredible wine region, only 20 minutes from Queenstown. Chef Pete Franklin and his team have made a conscious decision to carefully source local, free-range, organic, and sustainably focused food. They have been foraging, preserving, fermenting, and proofing; the team was inspired during the 2020 lockdown to focus on utilising all the incredible fruits, plants (and skills) at their disposal to create delicious additions for the winery’s menu. 99 per cent of the ingredients you will taste on your plate at Kinross will be created on-site – from the sourdough base of the pizzas, the sauces, pesto, preserves and pastes, the cured and smoked meats, crackers, and even honey from their hives. 

SERVES 4

 To make stock, put ingredients into a large saucepan and bring to a boil. 

Blanch octopus for 10 seconds, then add to stock. Simmer for one hour, covered and weighed down so that the octopus is submerged. 

For the marinara sauce, blitz the tomatoes in a blender and pass through a sieve to remove the seeds. Following this, soften the shallots, garlic and lime in a little olive oil and water. Add the wine and reduce by half. Then add the tomatoes and reduce by a third. When cool, finish with a splash of sherry vinegar, cherry tomatoes, and parsley. Season with salt and pepper. 

Combine and serve with crispy baby octopus and Martinez chorizo, some preserved lime, and crusty ciabatta. 

Braised octopus 

One whole octopus 

Stock 

2 onions, 6 cloves, 4 sticks of celery 

Juice and zest of 2 lemons 

3 star anise, 3 bay leaves 

2 tbs salt 

2 cups red wine, 8 cups water 

A handful of basil leaves to garnish 

Marinara sauce 

1kg tomatoes 

4 large shallots, finely chopped 

10 cloves roasted garlic, chopped 

2 tbs preserved lime, chopped 

100ml white wine 

2 tins cherry tomatoes 

Sherry vinegar 

1 cup of chopped parsley