Grilled Prawns and Baby Octopus
Photography by Manja Wachsmuth.

These skewers are delicious eaten as is or, to make a larger meal, serve alongside the crisp Farm Salad with Feta.
INGREDIENTS
18 pre-cleaned frozen baby octopus, thawed
18 large peeled raw prawns
lemon wedges for serving
Marinade
2 tablespoons olive oil
2 cloves garlic, crushed
¼ teaspoon chilli flakes
½ teaspoon ground allspice
½ teaspoon ground fennel
1 tablespoon chopped thyme
finely grated zest and juice 1 orange
1 teaspoon honey
sea salt and ground pepper
12 long skewers (if wooden, soak in cold water for 30 minutes first)
METHOD
Marinade: Whisk all the ingredients in a large bowl and add the octopus and prawns.
Turn to coat well then cover and place in the fridge for at least 2 hours if possible and up to 8 hours.
Thread the marinated octopus and prawns onto the skewers.
Heat a little oil in a large sauté pan. When hot, add the skewers and cook quickly on all sides until just cooked through, spooning over the marinade as they cook.
To serve: Transfer to a platter and serve with lemon wedges or serve with Farm Salad with Feta if desired. Makes 12 skewers.
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Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.