Cooking over a wood fire gives this octopus a smoky char, complemented by the bittersweet radicchio and the creamy texture of macadamia which, when finely shaved, looks just like parmesan
• 1 medium octopus, tenderised (see notes)
• 1 head radicchio treviso, quartered (see notes)
• 60ml extra-virgin olive oil
• 20ml aged red-wine vinegar
• sea salt
• zest of 1/2 orange
• 12 wafer-thin slices guanciale (cured pork jowl)
• 100g fresh macadamias, preferably shaved finely on a mandolin
• 12 agretti sprigs
1 Prepare your embers and arrange a grill cooling rack directly on top.
2 Prepare the octopus. Remove the tentacles from the body, rinse under running water, and pat dry with a clean cloth.
3 Toss the radicchio with half of the olive oil and vinegar, and grill over the embers for 2 minutes on each side.
4 Grill the octopus over the embers for 2 minutes on each side, turning once. Season with sea salt and remove from the heat.
5 Dress the radicchio and octopus with the remaining olive oil and vinegar, and the orange zest.
6 Place the guanciale on a metal tray 20 cm (8 in) above the embers and gently warm until translucent.
7 Slice each tentacle into 4 pieces and place on a serving plate among the leaves of charred radicchio.
8 Finish with strips of warm guanciale, pour over the combined juices and scatter with the shaved macadamias and agretti sprigs.
Recipe courtesy of Lennox Hastie, extracted from Finding Fire